Pizza Bread With Truffle Oil And Salmon Recipes

ITALIAN BREAD BAKED ON A PIZZA STONE

Steps:

• Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• Place pizza stone in oven and preheat to 375 degrees F (190 degrees C). Oven must be preheated at least 30 minutes before baking.
• Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto the pizza stone with one quick but careful motion.
• Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

PIZZA BREAD WITH TRUFFLE OIL AND SALMON

Steps:

• Place the yeast in a bowl with the sugar and one-fourth cup of the water and stir to dissolve. Set aside for several minutes, until the yeast becomes frothy.
• Use a little of the oil to grease a two-quart mixing bowl and a large baking sheet. Add the rest of the oil to the yeast along with the remaining water, the salt and pepper. Stir in one and a half cups of the flour and enough additional to make a very soft dough.
• Transfer the dough to a well-floured work surface and knead about five minutes, kneading in as much additional flour as necessary to keep the dough from sticking. Put the dough in the oiled bowl, turn it, then cover it with a towel and set aside to rise until doubled, about an hour.
• Preheat oven to 500 degrees.
• Shortly before serving time, divide the dough into quarters and roll each on a floured surface into a circle about seven inches in diameter. Transfer the circles to the baking sheet and prick them closely all over with a fork. Place in the lower third of the oven and bake, turning once, until browned, about 15 minutes.
• Brush the pizza breads with the truffle oil, scatter on top strips of smoked salmon and, if using, slivers of truffle, cut into wedges and serve while still warm.

PIZZA WITH PROSCIUTTO, SPINACH, TRUFFLE OIL, AND EGG

Steps:

• Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place on a lightly oiled sheet pan. Cover and let proof for a minimum of 4 hours.
• Preheat oven to 400 degrees F. Once the dough has been prepared, spread the dough out with a rolling pin or just by using your hands. Top each round with 2 cups of the sauce, 2 cups of the spinach, 1 cup of the Parmesan, 6 slices of the bacon, and 1 tablespoon of the truffle oil and bake for approximately 15 minutes until crispy. Crack 1 egg in the center of the pizza and place in the oven for an additional 5 minutes until egg is cooked. Repeat with the remaining ingredients. To serve, cut slice and serve while hot and egg is runny.

ROBIOLA WHITE TRUFFLE PIZZA

Steps:

• In small bowl, stir together yeast, oil, sugar, and about 3 tablespoons water until smooth. Stir in remaining water. In large bowl of a standing electric mixer fitted with dough hook whisk together 2 1/2 cups of all-purpose flour, whole-wheat flour, and salt. With mixer on low speed stir in yeast mixture and blend until mixture forms dough. With mixer on medium speed knead dough, adding enough of remaining 1 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes. Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, loosely covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Divide dough into 6 balls. On a lightly floured surface roll out each ball of dough into a 9 1/2-inch round and stack, lightly floured, between sheets of parchment paper. Dough may be made 8 hours ahead and chilled, tightly wrapped in plastic wrap. Preheat oven to 550 degrees F. Spread 1 cup robiola on each round of dough, leaving a 1/2 inch border around the edge. Place another piece of thin, rolled out dough on top. Dock pizza all over so cheese can ooze through. Sprinkle 1-tablespoon semolina on each of 2 baking sheets and transfer 1 pizza to each. Bake in batches in lower third of oven 10 minutes, or until crust is crisp and golden. Transfer pizzas to plates and drizzle each with 1-tablespoon truffle oil and shaved truffles. Top and bake remaining pizzas in the same manner.

TRUFFLE ASIAGO FLAT BREAD PIZZA

Steps:

• Preheat oven to 350 degrees.
• Add small amount of Rosemary to each Flat bread and lightly coat with Olive Oil.
• Cover with cheese leaving about a half inch from the edge of the Flat bread.
• Lightly drizzle with Truffle Oil and place in the oven for 10-15 minutes or until all cheese has melted.
• For a little twist add some prosciutto or your other favorite before cooking.

THREE CHEESE PIZZA WITH TRUFFLE OIL

Steps:

• follow heating directions for crust. (I heat the oven to 425 degrees).
• sprinkle mozzarella and Parmesan cheese evenly on crust.
• dollop the ricotta cheese to your liking on top.
• bake pizza until cheese get bubbly.
• drizzle truffle oil over cooked pizza.
• enjoy.

"CRACKLING" SALMON WITH TRUFFLES

Steps:

• Reserve 8 of the best-looking truffle slices.
• Butterfly each salmon piece horizontally with a sharp knife. Arrange 1 layer of truffle slices on bottom halves and replace tops to cover truffles. Sprinkle with sea salt and pepper.
• Spread a kitchen towel on a work surface and fill a large bowl with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 1 to 1 1/2 minutes, then transfer to towel. Arrange 1 chive and 1 reserved truffle slice in center of round and top with 1 salmon piece, rounded side down. Fold rice paper over short sides of salmon, then over long sides to enclose salmon, trimming excess with scissors if necessary. (Truffle slice and chive will show through.) Transfer, seam sides down, to a tray and keep covered with plastic wrap. Wrap and cover remaining salmon in same manner.
• Heat 1 1/2 tablespoons olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté 4 salmon packages, seam sides up, until golden brown, about 3 minutes. Turn salmon over and reduce heat to moderate. Cook until sides of salmon are firm to the touch, 4 to 6 minutes more, then transfer with a spatula to plates. Cook remaining salmon in same manner.
• Lightly brush with some truffle oil.