Part 14 (1/2)
Balsamic, Onion & Goat Cheese
Otto Funghi & Taleggio PHOTO PIZZA.
MUSHROOMS.
2 ounces s.h.i.+take mushroom caps, sliced inch thick (about 2 cups) 1 small shallot, sliced inch thick 1 tablespoon extra virgin olive oil Maldon or other flaky sea salt and coa.r.s.ely ground black pepper 1 tablespoon balsamic vinegar Scant 1 tablespoon fresh lemon juice teaspoon finely chopped fresh rosemary 1 ounce sliced canned truffles in oil or 1 teaspoons extra virgin olive oil 2 ounces cremini mushrooms, thinly sliced (generous cup) 2 to 3 ounces Taleggio 1 tablespoon extra virgin olive oil 12 fresh Italian parsley leaves To prepare the mushrooms: Preheat the broiler. Combine the s.h.i.+takes and shallot in a small bowl, toss with the oil, and season well with salt and pepper. Spread out on a baking sheet and broil for 8 to 10 minutes, stirring several times, until the mushrooms are tender and slightly charred. Remove from the broiler. (Leave the broiler on.) Preheat the broiler. Combine the s.h.i.+takes and shallot in a small bowl, toss with the oil, and season well with salt and pepper. Spread out on a baking sheet and broil for 8 to 10 minutes, stirring several times, until the mushrooms are tender and slightly charred. Remove from the broiler. (Leave the broiler on.)
Meanwhile, whisk the balsamic vinegar, lemon juice, rosemary, and truffles, with their oil (or the 1 teaspoons olive oil), together in a small bowl; set aside.
Remove the rind from the Taleggio and cut the cheese into 8 slices.
Spoon the s.h.i.+take mushrooms evenly over the parbaked pizza crust, leaving a -inch border. Scatter the cremini mushrooms over them and drizzle with the truffle vinaigrette. Broil as directed, then arrange the slices of Taleggio on the pizza and drizzle with the olive oil. Scatter the parsley over the top, cut into 6 slices, and serve.
Bianca PHOTO PIZZA.
1 tablespoon extra virgin olive oil 1 tablespoon smoked coa.r.s.e sea salt Broil the parbaked pizza crust as directed, but for just 1 to 2 minutes, until it is fully set and lightly toasted. Drizzle the oil over the pizza crust and sprinkle with the salt. Cut into 6 slices and serve, on its own or as an accompaniment to salumi and cheeses.
Lardo PHOTO PIZZA.
1 ounce lardo (cured fatback), preferably from Salumi Artisan Cured Meats (see Sources), chilled and very thinly sliced 1 teaspoon chopped fresh rosemary Maldon or other flaky sea salt and coa.r.s.ely ground black pepper Arrange the lardo evenly over the parbaked pizza crust, leaving a -inch border. Broil as directed, but for just 1 to 2 minutes, until the crust is fully set and lightly toasted. Sprinkle the rosemary and salt and pepper over the pizza, cut into 6 slices, and serve.
Fennel & Bottarga PHOTO PIZZA.
cup Pom strained tomatoes cup shredded fresh mozzarella cup shredded cacio di Roma Pinch of fennel seeds 12 paper-thin slices fennel (shaved with a Benriner or other vegetable slicer) 1 ounce bottarga di mugine (see Sources) 1 tablespoon extra virgin olive oil Spread the tomato sauce over the parbaked pizza crust, leaving a -inch border. Scatter the cheeses evenly over the sauce, and sprinkle with the fennel seeds. Broil as directed, then scatter the slices of fennel over the pizza. Shave or grate the bottarga over the top, and drizzle with the olive oil. Cut into 6 slices and serve.
Aglio, Olio & Peperoncino PHOTO PIZZA.
1 tablespoon extra virgin olive oil 1 garlic clove, very thinly sliced 1 red finger chile or serrano chile, thinly sliced 12 fresh Italian parsley leaves Broil the parbaked pizza crust as directed, but for just 1 to 2 minutes, until fully set and lightly toasted. Drizzle the olive oil over the crust, scatter the garlic over it, and sprinkle with the chile and parsley. Cut into 6 slices and serve.
Potato, Anchovy & Ricotta PHOTO PIZZA.
2 to 3 ounces fresh ricotta 12 paper-thin slices peeled raw Idaho potato 2 marinated white anchovies (boquerones), cut into 3 pieces each 1 tablespoon extra virgin olive oil Fried sage leaves for garnish (optional) Spread the ricotta on the parbaked pizza crust, leaving a -inch border. Arrange the potatoes and anchovies evenly on top. Drizzle with the olive oil. Broil the pizza as directed, then sprinkle with the sage, if using, cut into 6 slices, and serve.
Vongole PHOTO PIZZA.
1 tablespoon extra virgin olive oil 1 garlic clove, thinly sliced cup dry white wine Pinch of hot red pepper flakes 12 to 18 very small clams, such as Manila, or c.o.c.kles, scrubbed cup shredded fresh mozzarella Fresh Italian parsley leaves for garnish Combine the oil and garlic in a small pot and cook, stirring, over medium-high heat untl the garlic is softened, about 1 minute. Add the wine, red pepper flakes, and clams, cover, and cook until the clams open, 3 to 5 minutes; transfer the clams to a bowl as they open. Remove the pot from the heat.
Scatter the cheese evenly over the pizza crust, leaving a -inch border. Broil as directed, then arrange the clams on top and sprinkle with the parsley. Cut into 6 slices and serve.
Pane Frattau PHOTO PIZZA.
cup Pom strained tomatoes cup grated pecorino romano 1 large fried egg (see Note) 1 tablespoon extra virgin olive oil Spread the tomato sauce evenly over the parbaked pizza crust, leaving a -inch border. Sprinkle the pecorino over the sauce. Broil as directed, then cut the pizza into 6 slices and transfer to a plate. Slide the fried egg on top, drizzle with the olive oil, and serve.
Note: Fry the egg sunny-side up, or cooked to your preference, in a little olive oil while the pizza cooks.
Balsamic, Onion & Goat Cheese PHOTO PIZZA.
2 ounces creamy young goat cheese, such as Coach Farm, at room temperature 8 Balsamic-Glazed Cipolline (recipe follows) Fresh Italian parsley leaves for garnish 1 tablespoon extra virgin olive oil Spread the goat cheese evenly on the pizza crust, leaving a -inch border. Halve the onions horizontally and arrange on the goat cheese. Broil as directed, then sprinkle the parsley over the pizza and drizzle with the olive oil. Cut into 6 slices and serve.
BALSAMIC-GLAZED CIPOLLINE.
MAKES A GENEROUS 1 CUP.
1 tablespoon extra virgin olive oil tablespoon unsalted b.u.t.ter 8 ounces small cipollini, peeled cup balsamic vinegar cup water 1 teaspoons sugar Combine the oil and b.u.t.ter in a large saute pan and heat over medium-high heat until the foam subsides. Add the onions and cook, turning once or twice, until well browned on both sides, 7 to 9 minutes. Add the vinegar, water, and sugar, stirring to dissolve the sugar, then reduce the heat and boil gently, turning the onions occasionally, until they are tender and the liquid has reduced to a syrupy glaze, about 12 minutes. Remove from the heat and let cool. (The onions can be refrigerated for up to 3 days; bring to room temperature before using.) (The onions can be refrigerated for up to 3 days; bring to room temperature before using.)
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Kids' Pizza Ethan (Meatb.a.l.l.s) 8 ounces ground brisket or lean ground beef (75/25) 2 small garlic cloves, finely chopped 1 tablespoon finely chopped fresh Italian parsley teaspoon cayenne Maldon or other flaky sea salt 2 tablespoons milk cup fresh bread crumbs cup extra virgin olive oil cup Pom strained tomatoes cup grated fresh mozzarella To make the meatb.a.l.l.s: Combine the beef, garlic, parsley, cayenne, and a generous pinch of salt in a medium bowl, mixing gently with your hands. Add the milk and bread crumbs and mix gently but thoroughly. Shape into -inch meatb.a.l.l.s Combine the beef, garlic, parsley, cayenne, and a generous pinch of salt in a medium bowl, mixing gently with your hands. Add the milk and bread crumbs and mix gently but thoroughly. Shape into -inch meatb.a.l.l.s (you'll have about 25 meatb.a.l.l.s; you only need 12 meatb.a.l.l.s for 1 pizza, but leftovers are great for an impromptu midnight spaghetti) (you'll have about 25 meatb.a.l.l.s; you only need 12 meatb.a.l.l.s for 1 pizza, but leftovers are great for an impromptu midnight spaghetti).
Heat the olive oil in a large saute pan, preferably nonstick, over medium heat. Add the meatb.a.l.l.s and cook, turning occasionally, until browned on all sides and cooked through, about 12 minutes. Transfer to paper towels to drain. (The meatb.a.l.l.s can be kept at room temperature for up to 30 minutes.) (The meatb.a.l.l.s can be kept at room temperature for up to 30 minutes.)