Mozzarella, Radicchio, Parmesan Cream, Pistachios, Pecorino Romano
Chef Brooks Wilson of Bufalina Pizza | Austin, TX
Adapted by StarChefs | november 2023
INGREDIENTS
Parmesan Cream:
Olive oil
1 shallot, sliced
2 cloves garlic, sliced
2 bay leaves
1 teaspoon black peppercorns
1 quart heavy cream
4 ounces parmesan rinds
To Assemble and Serve:
Your favorite pizza dough
Sliced mortadella
Fresh mozzarella
Radicchio, quartered, core removed, and leaves torn
Raw pistachios
Grated Pecorino Romano
METHOD
For the Parmesan Cream:
In a small stock pot over medium flame, heat a splash of olive oil. Add shallot and garlic and sweat until alliums are tender. Add bay leaves and peppercorns. Toast 30 seconds. Stir in cream and parmesan rinds. Bring mixture to a boil, then reduce heat and let simmer 15 minutes, or until slightly thickened. Strain and let cool.
To Assemble and Serve:
Heat oven to 500°F. On a floured work surface, stretch pizza dough to desired size. Spoon 1 ounce Parmesan Cream onto the dough and evenly spread across the dough. Top with desired amount of mortadella followed by mozzarella, radicchio, and a sprinkle of pistachios. Bake pizza 10 minutes, or until the crush is golden brown in color and the cheese has started to bubble. Finish with grated Pecorino Romano.
