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with red onions and cilantro pesto Chefs Anne and David Gingrass Makes two 10" pizzas Ingredients 2 pc. Pizza dough (see recipe under breads) 2 Tbls. Coriander pesto 2 pinch Chili flakes 1 cup Whole milk mozzarella cheese, grated (loosely packed) 1 cup Swedish fontina cheese, grated (loosely packed) 1/4 each Small red onion, peeled and sliced into 1/8" rings (about 20 nice rings) 4 oz. Gingrass Family Smoked Lamb and Garlic Sausage sliced into 1/4" slices 2 Tbls. Grated Parmesan cheese 12 each Cilantro sprigs Preparation 1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat. 2. Roll the doughs into 10 “ rounds using a pie pin or by stretching the dough. 3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the pesto over the center of the dough and sprinkle the chili flakes over. Spread the mozzarella and fontina cheeses evenly over the dough, leaving a half inch rim without cheese. 4. Arrange the sliced sausage and onion rings over the cheese. Sprinkle the Parmesan around the edge of the crust and slide the pizzas into the oven. 5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center. 6. Remove from the oven and place on a cutting board. Arrange the cilantro sprigs over the top and cut into six or eight pieces. Serve immediately. Coriander Pesto 1/4 cup Pumpkin seeds, toasted 1 Tbls. Coriander seeds, toasted 1/4 cup Virgin olive oil 1/4 cup Grated Parmesan cheese 1/2 bunch Cilantro Puree the pumpkin and cilantro seeds in the robot coupe then add the oil slowly. Add the Parmesan and cilantro and puree until smooth. Season to taste with salt and pepper and refrigerate. |
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