Wolfgang Puck BTOBR0060 Bistro collection Manual page 25

Pizza with Sausage,
Fennel & Peppers
4 small (8-inch) pizza's
I love the combination of fennel and red pepper, whether they're
together in a salad, a pasta, or topping a pizza. I've added fennel
sausage to the mix here. If you can't find fennel sausage, mild Italian
sausage will do just fine.
INGREDIENTS
2 tablespoons olive oil, plus additional for brushing the pizza crusts
2 medium fennel bulbs, cut into eighths, cored, and thinly sliced
1 teaspoon finely chopped garlic
1 teaspoon chopped fresh thyme
1 recipe pizza dough
1/2 cup prepared pesto
2 cups grated mozzarella cheese
2 cups grated fontina cheese
1/4 cup grated Parmesan cheese
1 large roasted red pepper (fresh or bottled)
6 ounces fennel sausage, crumbled or sliced
METHOD
1 Heat a large skillet over medium high heat and add the olive oil.
When the oil is hot, add the fennel and sauté until it is just tender,
about 5 minutes. Remove the pan from the heat. Stir in the garlic
and the thyme.
2 Preheat oven to 450F on Roast/Pizza.
3 Roll or press out the pizza dough. Brush lightly with olive oil, then
brush each pizza with 2 tablespoons of the pesto. Sprinkle the
cheeses evenly over the pesto. Top with the fennel, red pepper,
and sausage.
4 Using a lightly floured baker's peel or a rimless flat baking tray, slide
the pizza onto the baking rack and cook for 10 minutes. Switch the
oven dial to Bake, and cook for 8 more minutes.
5 Remember that the oven is very hot and be careful as you place the
pizza in the oven and again when you take it out. Transfer the pizza
to a firm surface and cut it into slices with a pizza cutter or a very
sharp knife. Serve immediately.
Recipe Courtesy Wolfgang Puck Makes it Easy
48
Topping for Mexican Pizza
4 servings
INGREDIENTS
3 cups mozzarella cheese, grated
2 cups fontina cheese, grated
6 plum tomatoes, sliced thin
1 cup whole cilantro leaves
7 jalapeno peppers
2 cups roasted red peppers, sliced
1/2 cup roasted garlic, sliced
4 teaspoons parmesan cheese, grated
2 cups Maui or Vidalia onions, sliced
pinch cilantro, chopped
METHOD
1 Roast 7 whole jalapeno peppers by placing in the oven for 15
minutes at 350. Then core, seed, and cut into thin slices.
2 Set oven to max on pizza cycle, and preheat for 20 minutes. Place
rack in top position in oven, put stone in oven for pre heating.
3 Prepare the pizza dough according to the recipe for Pizza Dough, p.
27. Add all the toppings in the order they are listed in the recipe
except for the onions and cilantro.
4 When the pizzas are baked, remove from the oven and sprinkle with
the onion and chopped cilantro.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)
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