Add these toppings to a "parbaked pizza crust," which is browned on a griddle for 2-3 minutes, then flipped and browned another 1 minute, or until completely dry. See the book for full directions on parbaking a pizza crust.
Toss the asparagus with 1-1/2 teaspoons of the olive oil and salt and pepper to taste.
Spread the tomato sauce evenly over the parbaked pizza crust, leaving a 1/4-inch border. Arrange the asparagus on one quarter of the pizza. Arrange the shiitake mushrooms on another quarter, scatter the cremini mushrooms over them, and drizzle with the truffle vinaigrette. Arrange the peppers on the third quarter, and scatter the ham over on the final quarter. Arrange the mozzarella on top, and broil as directed. Drizzle with the oil, cut into 4 slices, and serve.
To prepare the mushrooms: Preheat the broiler. Combine the shiitakes 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.
Truffle Vinaigrette: Meanwhile, whisk the balsamic vinegar, lemon juice, rosemary, truffles, with their oil (or the 1-1/2 teaspoons olive oil), together in a small bowl; set aside.
Add the mixtures to the pizza according to the recipe above.
Prepare the peppers: Combine the oil and garlic in a small sauté pan and cook over medium-low heat just until the garlic is barely golden, 2 to 3 minutes.
Combine the capers and balsamic vinegar in a small bowl and whisk in the garlic and oil. Season with salt to taste and the red pepper flakes. Add the peppers, stirring gently to coat.
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This page created September 2010
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