Recipes
SUN-DRIED TOMATO BRUSCHETTA & TOMATO MOZZARELLA SKEWERS
Yield: 4 servings
Bruschetta:
6 tomatoes, fresh off the vine
1-1/2 lb. sun-dried tomato bread
1 lb. Italian soft mozzarella
Salt and pepper to taste |
Pesto:
2 oz. fresh mint
1 oz. toasted pine nuts
3/4 c. olive oil
2 garlic cloves, chopped
Salt and pepper, to taste |
Blend the pesto ingredients well (mint, pine nuts, olive oil, and garlic). Season with salt and pepper. Pour boiling water over the tomatoes, remove them after 30 seconds and peel them. Cut into quarters and seed. Mix in a little of the mint pesto. Cut the mozzarella cheese into 24 slices. On each skewer, alternate the tomato quarters and mozzarella slices, using three of each. Spread the mint pesto over the bread slices and stick a tomato-mozzarella skewer into each one.
Baker’s tip: You can also use olive bread instead of sun-dried tomato bread.
Recipe and photo credit: Beyond the Bread Basket, by Éric Kayser, published by Flammarion, distributed by Rizzoli, 2007
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ANDOUILLE SAUSAGE PIZZA
Yield: 3 Pizzas
For the crusts:
1/2 cup lukewarm water
1 1/2 tsp dry yeast
1 1/2 tsp sugar
2 tsp extra virgin olive oil
Kosher salt
1 1/2-2 cups bread flour
For onion confit:
2 medium yellow onions,
peeled, sliced 1/4-inch thick
1/4 cup extra virgin olive oil
1/2 cup Champagne vinegar
2 tablespoons white wine
1/2 tablespoon Kosher salt
Pinch granulated sugar
|
For tomatoes:
5 Roma tomatoes
4 garlic cloves, thinly sliced
1 tbs extra virgin olive oil
2 tsp fresh thyme leaves
1/2 tsp salt
Pepper to taste
For pizzas:
Cornmeal
Extra virgin olive oil
3 ounces Wisconsin Fontina cheese, shredded
3 ounces andouille sausage, thinly sliced
3 ounces Wisconsin Mozzarella cheese, shredded
1/2 ounces grated hard cheese, such as Wisconsin Parmesan
2 tbs fresh Italian flat leaf parsley, chopped |
Cooking Directions:
For crusts:
In mixing bowl, combine water, yeast and sugar. Proof until foamy, about 10 minutes. Stir in olive oil, pinch of kosher salt and enough flour to make a soft, sticky dough. Cover and proof until nearly doubled, 1-2 hours. Punch dough down and cut in 3 pieces. Roll each into ball and let rest 1 hour.
For onion confit:
Heat oven to 300°F. In heavy bottom stainless steel pot, slowly simmer the onions in the 1/4 cup olive oil until they start to soften, 5 to 8 minutes. Add vinegar, wine, Kosher salt and pinch of sugar. Bring to a boil. Remove from heat and cover top of pot with parchment paper, folding down sides and securing with kitchen string. Cut 2-inch hole in the center. Place pot in oven; bake 3 hours or until onions have softened and liquids have reduced to a thick syrup.
For oven dried tomatoes:
Heat oven to 250°F. Cut ends from tomatoes. Slice tomatoes lengthwise into 3 slices. In stainless steel mixing bowl, gently toss tomatoes, garlic, olive oil, thyme, salt and pepper. Place on sheet pan and bake 2 hours until tomatoes are concentrated and dehydrated.
Final Preparation:
Heat oven and pizza stone to 500 to 550°F. Divide dough into 3 balls and dust each with flour. Stretch into rectangles 10"x5" or 6-7" rounds. Place crusts on a pizza paddle that is sprinkled with cornmeal. Brush edges of dough with olive oil. Spread with about 2 tablespoons of the onion confit. Sprinkle each with 1 ounce (1/4 cup) Fontina cheese. Top each with 1 oz. sausage, 5 slices tomato and 1 ounce (1/4 cup) Mozzarella cheese. Slide onto heated pizza stone. Bake 8 to 10 minutes or until golden brown. Remove from oven and sprinkle each with grated hard cheese and parsley.
Recipe © 2008 Wisconsin Milk Marketing Board, Inc.
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