Recipes for Wolfgang Puck® All-Natural cheese pizza

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Ingredients

• Preserved Lemon Vinaigrette:
  • 1 tablespoon diced Preserved Lemon Peel
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup Champagne vinegar
  • 2/3 cup extra-virgin olive oil
  • Freshly ground black pepper
• 4 pounds fresh hearts of palm, outer husks removed, or 1 pound canned hearts of palm, drained
• 1/4 pound thinly shaved Parma ham
• 1 cup micro greens or small mixed baby salad greens
• 4 teaspoons extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 4 teaspoons julienned Preserved Lemon Peel

Method

1. For the Preserved Lemon Vinaigrette, in a mixing bowl, stir together all the ingredients. Season to taste with a little more salt and some pepper. You should have about 1 cup of dressing. Cover and set aside.
2. If using fresh hearts of palm, you should have some bigger, thicker pieces and some smaller, thinner pieces. Put the bigger pieces in a non-reactive dish and cover them with 3/4 cup of the Preserved Lemon Vinaigrette. Cover with plastic wrap and marinate in the refrigerator for 2 hours.
3. Drain the marinated hearts of palm and wrap each piece in a piece of ham. After the pieces are wrapped, cut them crosswise into 1/2-inch-thick rings. Slice the smaller pieces into 1/4-inch thick rings and set aside.
4. Drape half of each serving plate with the remaining Parma ham.
5. In a mixing bowl, toss the mesclun with the sliced small hearts of palm and 4 teaspoons of extra-virgin olive oil and season to taste with salt and pepper. Mound some of the greens mixture in the center of each serving plate. Place the ham wrapped rounds around the salad. Drizzle the remaining Preserved Lemon Vinaigrette around each plate and garnish with the julienned Preserved Lemon Peel. Serve immediately.

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Ingredients

• Balsamic Vinaigrette
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon sherry wine
  • 1 tablespoon Dijon mustard
  • 1 small shallot, minced
  • 1/2 tablespoon chopped fresh herbs, such as thyme, tarragon, chives, or parsley
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup walnut oil
• Chopped Salad
  • 1 cup finely chopped romaine hearts
  • 1/2 cup finely chopped and blanched carrots
  • 1/2 cup finely chopped celery
  • 1/2 cup cored and finely chopped Fuji or Pink Lady apples
  • 1/2 cup peeled, diced and roasted butternut squash
  • 1/4 cup finely chopped red onions
  • 1 teaspoon Kosher salt, or to taste
  • 1/2 teaspoon White pepper, or to taste
  • 2 tablespoons Gorgonzola cheese, or more to taste
  • 1 tablespoon finely chopped fresh chives

Method

1. Combine all ingredients for salad in a large wooden mixing bowl. Toss the ingredients together with tongs or mixing spoons to combine.
2. Add the vinaigrette and toss again to coat ingredients.
3. Season to taste with salt and pepper. Sprinkle cheese and chives over salad to garnish.
4. Serves 2 as an entrée or 4 as an appetizer.

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Ingredients

• 1 1/2 cups seeded and diced Roma tomatoes
• 1/3 cup red onions, 1/4" dice
• 1/4 cup chopped fresh cilantro, or more to taste
• 2 tablespoons lime juice
• 1 tablespoon minced jalapeño
• 1 teaspoon Kosher salt
• 1/2 teaspoon White pepper

Method

1. Combine all ingredients in a glass or plastic mixing bowl. Allow to sit at room temperature for one hour before serving, mixing occasionally.
2. Makes about 2 cups

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Ingredients

• 10 Roma tomatoes (about 2 pounds), cored and chopped
• 1/2 red bell pepper, cored, seeded, and chopped
• 1 English cucumber, peeled, seeded, and chopped
• 2 medium celery stalks, chopped
• 1/2 cup fresh flat-leaf parsley leaves
• 1 tablespoon tomato paste
• 2 cups tomato juice
• 1/2 cup water
• 1/4 cup sherry wine vinegar
• 1 cup extra-virgin olive oil
• 3 tablespoons sugar
• 2 tablespoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper

Topping Mixture:

• 1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/3-inch dice
• 1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4-inch dice
• 1/4 cup red onion, peeled, trimmed, and cut into 1/4-inch dice
• 1/2 cup red and yellow pear tomatoes, coarsely chopped
• 1 ripe avocado, peeled, seeded, and cut into 1/2-inch dice
• 1/2 cup minced fresh cilantro leaves
• 1/4 cup fresh lime juice
• Kosher salt
• Freshly ground black pepper

Garnish:

• 12 large shrimp, peeled, deveined, butterflied, poached, and chilled
• 6 to 8 sprigs of fresh cilantro
• 6 to 8 wedges of lime

Method

1. Prepare Gazpacho: In a large bowl, combine all the ingredients. Cover and refrigerate for 1 hour.
2. Transfer to a food processor, pulse until almost puréed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate another hour before serving.
3. Prepare topping mixture: In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed.

Presentation

Ladle 1 1/2 cups of gazpacho into chilled soup plates. Spoon 1/4 cup of the topping mixture onto center of soup, top with 2 shrimp, and garnish with a sprig of cilantro. Place a wedge of lime on the rim of the plate.

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Either a Lager or Pilsner complements the hand stretched crust, fresh tomato sauce, and rich cheeses used in my Cheese pizza.

If the occasion calls for wine instead, try a Sparkling Rose or a California Reserve Chardonnay.

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Try adding any one of the following ingredients alone or in combination. Additional cooking time may be required.

Before Baking

• 2 tablespoons diced sun-dried tomatoes
• 1/4 cup sliced crimini mushrooms
• 2 tablespoons of your favorite grilled, sliced vegetables

After Baking

• A drizzle of extra virgin olive oil
• 2 tablespoons diced fresh tomatoes
• 1/4 cup fresh baby arugula
• A sprinkle of red pepper flakes
• A drizzle of aged balsamic vinegar