40
B-L-T Pizza
Makes one 8”- 10” inch pizza
INGREDIENTS
1/4 pizza dough recipe (See recipe, p. 33)
1/2 cup mozzarella, shredded
1/4 cup onion, sliced
1 tablespoon mayonnaise
1 tablespoon heavy cream
salt and pepper to taste
4 slices bacon, cooked and crumbled
1 medium tomato, chopped
1 cup romaine lettuce, chopped
METHOD
1
Set the MODE to BAKE/TOAST, the TEMP to 400°F
,
the
TIMER to Stay On and wait for the Ready light to illuminate
indicating that your oven is preheated.
2
Place the pizza rack in the upper rack of the oven.
3
On a lightly floured surface, stretch or roll out the dough into an
8-inch circle, with the outer edge a little thicker than the inner circle.
4
Scatter cheese and onion over the pizza. Slide pizza peel or
large spatula under the pizza and then slide the pizza onto the
pizza rack.
5
Once preheated, place the pizza on the rack and set the TIMER to
12 - 18 minutes. Bake at 400 until the crust is crispy and brown.
6
While pizza crust is baking, whisk in a bowl the mayonnaise, heavy
cream, and salt and pepper. Add bacon, tomato, and lettuce. Toss to
coat. Pour onto hot pizza crust and eat immediately. The contrast of
hot crust and cold salad is wonderful. Serve immediately.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
39
Dill Cream
4 servings
INGREDIENTS
1 1/2 cups sour cream
3 tablespoons shallots, minced
2 tablespoons fresh dill, chopped
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon ground white pepper
METHOD
1
In a medium bowl, combine all ingredients and mix well.
2
Cover with plastic wrap and refrigerate until ready to use.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House,
2002)
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