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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.29.
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)
3635
Whole Wheat Pizza Dough
4 servings
INGREDIENTS
1 package fresh or dry yeast
1/4 cup warm water
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
1 tablespoon honey
pinch salt
METHOD
1 Dissolve the yeast in the 1/4 cup of warm water and let proof.
2 Put flour in a food processor. Add salt. Pulse several times.
3 Mix the 1 cup cool water with the olive oil, honey and salt.
4 With the motor running, pour the olive oil mixture and yeast slowly
in through the feed tube. Process until the dough forms a ball on the
blade. Transfer the dough to an oiled bowl, cover and let rise until
double in bulk.
5 Punch down the dough and knead it on a lightly floured surface for
1 minute. Divide the dough into 4 equal portions and roll them into
tight balls. Place on a tray, cover with a damp towel and let rest for
several hours or overnight in the refrigerator.
6 Roll or stretch each ball of dough into 7 to 8 inch circles.
Place the circles, one at a time, on a wooden peel and build the
pizzas as desired.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)
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