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Topping for Vegetarian Pizza
4 servings
INGREDIENTS
3 cups mozzarella cheese – grated
2 cups fontina cheese – grated
2 cups artichoke hearts – sliced and cooked
2 cups eggplant – sliced and sauteéd
4 teaspoons parmesan cheese – grated
1/4 cup mozzarella cheese – grated
1 teaspoon fresh oregano – chopped
METHOD
1 Sauté the eggplant and artichokes separately, each in 1 tablespoon
olive oil. Use more if necessary. Let cool.
2 Follow the rest of the directions from the recipe “Pizza Dough”, p.27.
Arrange ingredients on the pizza dough in the order listed above.
NOTES : The vegetables listed are the ones we usually use. You can
substitute vegetables of your choice as desired.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)
Topping for Spicy Chicken Pizza
4 servings
INGREDIENTS
Chicken Mixture
3 cups boneless skinless chicken breast – cubed
1/2 cup olive oil
1 tablespoon olive oil
3 1/2 tablespoons lime juice
2 teaspoons jalapeno pepper – chopped
pinch cilantro – chopped
salt
Toppings
3 cups mozzarella cheese – grated
2 cups fontina cheese – grated
1 pound plum tomatoes — thinly sliced
1/2 cup eggplant – cubed and sauteéd
1/2 cup grilled onions – chopped
chives – chopped
4 teaspoons parmesan cheese – grated
METHOD
1 Arrange the cubed chicken in a medium bowl and toss with 1/2 cup
olive oil, lime juice, jalapeno, and cilantro. Season lightly with salt.
Let marinate for about 1 hour, refrigerated.
2 In a skillet large enough to hold the chicken in one layer, heat the
remaining oil. Sauté the chicken just to brown on all the sides.
Let cool for 15 minutes.
3 Preheat oven to max on pizza cycle. Prepare pizza dough according
to the recipe, page 27. Add the toppings to the pizza in the order
they are listed above.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)
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