TC Recipe: Salumi and Green Olive Pizza

May 06 2014

By Assistant Sous Chef Jeff Gardner
Suggested Pairing: 2011 Old School Pinot Noir
Yields 3 – 12 inch pizzas

Salumi Pizza

Here in the restaurant, we love it when Jeff makes pizza. I am impressed at how well he understands the dough, it always looks healthy and tastes delicious. This pizza recipe is perfect for an early summer evening on the deck with a glass of Pinot Noir. Jeff prefers using a spicy salumi like sorppressata or artisan pepperoni, I agree. It mellows into the rest of the pizza, while the pepper notes punctuate through the wine. Keep your eyes open for “00” flour in the grocery store. The “00” refers to it being refined even finer than your standard all-purpose and it will make for a smoother, thinner crust, your all-purpose flour will work just fine, but this could be a good time to experiment with a “00” flour if you have never done so. Enjoy! – Executive Chef Benjamin Nadolny

Ingredients

Pizza Dough

  • 12
  • 1 ½ + cups Flour
  • 1 Egg
  • Pinch of Salt
  • Pinch of White Pepper

Pizza Sauce

  • ¾ lb Mushrooms (Your Choice,) Sliced
  • 1 lb Shrimp, Peeled, Deveined
  • 2 Tbsp Olive Oil
  • 2 Tsp Chopped Rosemary
  • 2 Tsp Chopped Parsley
  • 1 ½ cups Swiss Chard, Julienned
  • 4 ½ cups Heavy Cream
  • ¾ cups Roasted Garlic, Puréed
  • Salt
  • Black Pepper
  • 4 each Green Onions, thinly sliced

Toppings

  • ¾ lb Mushrooms (Your Choice,) Sliced
  • 1 lb Shrimp, Peeled, Deveined
  • 2 Tbsp Olive Oil
  • 2 Tsp Chopped Rosemary
  • 2 Tsp Chopped Parsley
  • 1 ½ cups Swiss Chard, Julienned
  • 4 ½ cups Heavy Cream
  • ¾ cups Roasted Garlic, Puréed
  • Salt
  • Black Pepper
  • 4 each Green Onions, thinly sliced

Preparation

Gnocchi

      1. Cook potatoes in boiling salted water until knife tender. When you can easily insert a paring knife into the potato and remove it without resistance, this is knife tender.
      2. Cool the potatoes slightly, then carefully peel.
      3. While still warm, put the potatoes through a ricer or food mill into a large mixing bowl.
      4. Fold in the egg, salt, and white pepper.
      5. Gradually add enough flour to form a smooth, slightly sticky dough. If dough seems too dry you can add one more egg.
      6. Briefly knead the dough to incorporate the flour, but do not overwork.
      7. Bring a large pot of salted water to a boil.
      8. Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. Roll into a long rope, about ½-inch in diameter, and slice the rope into pieces ½-inch wide. Toss the cut gnocchi in a little bit of flour so they do not stick together.

Shrimp and Cream Sauce

      1. Toss shrimp with 1 Tbsp. olive oil, rosemary, and parsley. Set aside in the refrigerator to marinate for at least 30 minutes.
      2. In a heavy bottom sauce pot combine roasted garlic purée and heavy cream, bring to a simmer and cook until it has reduced by 1 cup.
      3. Add gnocchi into a pot of boiling water and cook for 2 to 3 minutes. Once they have risen to the top they should be done. Remove with a slotted spoon and set aside.
      4. In a large sauté pan add 1 tbsp. olive oil. Once hot, add your mushrooms and cook just slightly, then add your shrimp and chard. Cook until done, 3-5 minutes.
      5. Add gnocchi and garlic cream sauce to sauté pan. Season with salt and black pepper.
      6. Garnish with green onions and serve immediately.