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Recipes
| Chef |
John Chiakulas |
| Restaurant/Operation |
Scoozi!, Chicago |
| Menupart |
Pizza |
| Daypart |
Lunch, Dinner |
| Region |
Italian |
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Asparagus Pizza Bianco
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| Yield: 1 pizza |
| Pizza dough (recipe follows) |
5 oz. |
| Asparagus purée (recipe follows) |
1 Tbsp. |
| Grana padano cheese, shaved |
2 to 3 oz. |
| Asparagus, chopped |
1/4 to 1/2 spear |
| Black pepper, ground |
pinch |
| Fresh lemon thyme |
1 Tbsp. |
| White truffle oil |
to taste |
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1. Roll dough to 10- to 12-in. circle about thickness of a quarter. Spread asparagus purée over dough; top with cheese and chopped asparagus.
2. Bake at 450F, rotating 4 to 5 times, until edges are golden brown, 15 to 20 minutes. Remove from oven; sprinkle with pepper and thyme; drizzle with white truffle oil to serve. |
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Pizza Dough
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| Yield: Yield: 1 1/2 to 2 lb. |
| Pastry flour, divided use |
2 1/2 oz. and 1 3/4 lb. |
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1. In stainless-steel bowl, whisk together yeast, honey, 21/2 oz. flour and warm water. Cover with plastic and let rest in warm place 10 to 12 minutes.
2. Combine cold water, oil, salt and pepper in mixing bowl; add yeast mixture. Mix all ingredients with dough hook at slowest speed for 10 minutes and then second slowest for 5 minutes. Let dough rest 20 minutes.
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Asparagus Purée
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| Yield: About 1 1/2 cups |
| Asparagus, blanched, chopped |
1 lb. |
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| Combine ingredients in processor and blend until smooth; strain out excess water. |
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