50
Pizza with Caramelized Onions
and Crispy Bacon
Serves 2 main course or 4 appetizer servings
INGREDIENTS
1 teaspoon olive oil
3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
1 small onion, peeled, thinly sliced
2 tablespoons mascarpone cheese
1/4 cup farmer's cheese
Freshly grated nutmeg
Freshly ground black pepper
6 ounces Pizza Dough (See Recipe, p. 41)
1/2 cup grated mozzarella
2 tablespoons grated Parmesan
2 tablespoons fresh thyme leaves
METHOD
1
Set selector switch to “Pizza”, and Timer to “10” minutes to
preheat the Lower Pizza Oven. Ensure the retractable handle is
in the “open” position.
2
In a medium size sauté pan, add olive oil and heat over medium heat.
When the oil is hot, add the bacon and cook until the bacon is very
crispy and all of the fat is rendered. Remove the bacon with a slotted
spoon and drain on a paper towel-lined plate. Remove all but 2
tablespoons of the bacon fat from the pan and discard. Place the
pan over high heat. Add the onions to the hot bacon fat and cook
until the onions are well browned, about 8 to 10 minutes, stirring
often. Remove to a paper towel lined plate and reserve.
3
In a small bowl, combine the mascarpone and farmer's cheeses.
Season with nutmeg and black pepper. Reserve.
4
On a lightly floured surface, stretch or roll the dough as thinly as
possible into a 14 to 15-inch circle. Evenly spread the mascarpone
mixture over the dough. Sprinkle with the mozzarella and Parmesan
cheeses, bacon, thyme, and sautéed onion. Bake until the pizza crust
is nicely browned, about 8 to 10 minutes.
5
Remove pizza from the oven, transfer to a cutting board, cut into
slices and serve immediately.
Recipe courtesy Wolfgang Puck.
49
Brunch Pizza with Scrambled
Eggs and Smoked Salmon
Makes 2 servings
INGREDIENTS
6 ounces Pizza Dough
(See Recipe, p. 41)
Chili Garlic Oil (See following recipe)
4 large eggs
1/4 cup milk
Kosher salt and freshly ground
black pepper
1 tablespoon olive oil
METHOD
1
Set selector switch to “Pizza”, and Timer to “10” minutes to
preheat the Lower Pizza Oven. Ensure the retractable handle is
in the “open” position.
2
On a lightly floured surface, stretch or roll out the dough to an
8-inch round. Place the dough on a pizza peel that has been dusted
with flour or semolina (you can also place on a cookie sheet). Lightly
brush the surface of the dough with the chili oil. Place on lower pizza
oven rack and bake until the bottom begins to turn golden brown,
but the pizza is not cooked through, about 6 to 8 minutes. Remove
from the oven and set aside.
3
In a medium bowl, whisk together the eggs, milk, salt, and pepper.
Place a nonstick 10-inch skillet over medium-high heat. When the
pan is hot add the olive oil and butter and cook until the butter is
melted. Add the egg mixture and cook, stirring constantly, until the
eggs are slightly set, but still fairly undercooked, about 4 minutes.
The eggs will cook further in the oven so it is important not to
overcook them. Remove from the heat and remove from the pan to
stop the cooking.
4
Spread the eggs on the pizza dough, leaving a 1/2-inch border
around the edges. Scatter the mozzarella cheese and Fontina cheese
evenly over the eggs. Return to the oven and cook just until the
cheese melts and is bubbly, about 5 minutes.
5
Remove the pizza from the oven and transfer to a firm surface.
Arrange the smoked salmon slices over the surface of the pizza,
covering completely. Garnish with the chopped chives and
salmon eggs.
Recipe courtesy Wolfgang Puck.
1 tablespoon unsalted butter
1/4 cup grated mozzarella cheese
1/4 cup grated Fontina cheese
2 ounces smoked salmon,
sliced very thin
Chopped chives, for garnish
2 tablespoons salmon roe, optional
24LConvecOven&PizzaDrawer 8/25/06 12:16 PM Page 51
