Recipes for Wolfgang Puck® All-Natural uncured pepperoni pizza

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Ingredients

• Mustard Vinaigrette:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon sherry wine vinegar (or red wine vinegar)
  • Salt
  • Freshly ground white pepper
  • 1 cup almond or extra virgin olive oil (or a mixture of both)
• Salad:
  • 4 ounces fresh Chevre (log shaped goat cheese), cut into 4 equal slices
  • 1/4 cup extra virgin olive oil
  • 1-1/2 teaspoons fresh thyme leaves
  • 1 clove garlic, peeled and crushed
  • Freshly ground black pepper
  • 2 small heads radicchio
  • 2 bunches arugula

Method

1. Prepare the vinaigrette: Combine the mustard, tarragon, vinegar, salt and pepper in a small bowl. Slowly whisk in the oil. Correct the seasonings, including the mustard and vinegar, and set aside.
2. In a bowl, let the cheese marinate in the olive oil for up to an hour with 1 teaspoon of the thyme leaves, the garlic and pepper.
3. Wash the radicchio and arugula and dry in a salad spinner or pat dry with clean paper towels.
4. In a bowl, toss the salad greens with enough of the vinaigrette to coat them lightly. Divide the greens among 4 large salad plates.
5. Heat a non-stick sauté pan until very hot and add 2 tablespoons of the goat cheese marinade. Add the cheese and sauté it over medium heat for 30 seconds on each side.

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Ingredients

• 1 pound firm white mushrooms, cleaned
• Juice from 1 medium lemon
• 1 tablespoon unsalted butter
• 2 tablespoon minced shallots
• 1/4 teaspoon dried thyme
• 1/2 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 cups heavy cream
• 1 1/2 cups chicken stock
• 1 teaspoon cornstarch
• 1 tablespoon minced parsley

Method

1. Sprinkle the mushrooms with lemon juice. In a food processor, fitted with a metal blade, coarsely chop the mushrooms.
2. Melt the butter in a heavy saucepan over medium heat, and lightly sauté the shallots. Add the mushrooms, thyme, and bay leaf and sauté for 10 minutes, or until the liquid disappears.
3. Add cream and stock and bring to a boil. Quickly reduce heat and simmer for 10 minutes.
4. In a small bowl, combine cornstarch with 1 tablespoon cold water and add to the soup. Continue to simmer 5 minutes longer, stirring constantly.
5. Correct seasoning to taste.

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Ingredients

• 1 pound green beans
• Salt and Pepper to taste
• 3 tablespoons unsalted butter
• Freshly ground pepper

Method

1. Cut the string beans in approximately 2-inch lengths, diagonally.
2. Bring a large pan of heavily salted water to a boil. Add the beans and boil for 3 or 4 minutes, or until barely tender.
3. Drain and refresh in iced water for 1 minute. Drain and dry well.
4. When ready to serve, heat the butter in a sauté pan until it is foamy. Add the beans and toss in the butter for 1 or 2 minutes, until heated through. Season with salt and pepper to taste.

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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
• 1 bag salad greens (about 5 cups)

Method

1. Whisk together the vinegars, mustard, shallot, herbs, salt, and pepper. Slowly whisk in the oils and continue to whisk until emulsified. Refrigerate in a covered container, and whisk again before using.
2. Toss the greens with the balsamic vinaigrette dressing just before serving.

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To hold up against the bolder tastes and flavor of my Uncured Pepperoni Pizza, try a Darker Ale.

If wine is more appropriate for the occasion, try a Barbera, Chianti or California Cabernet Franc.

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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 tablespoon diced sun-dried tomatoes
• 5 coins of thinly sliced Genoa salami
• fresh cracked pepper

After Baking

• 1 teaspoon of fresh chopped Oregano
• 1/4 cup fresh baby arugula
• A sprinkle of red pepper flakes