Guest guest Posted May 16, 2000 Report Share Posted May 16, 2000 The picture is at: http://albums.photopoint.com/j/AlbumIndex?u=210940 & a=6298897 Lindell <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> <!DOCTYPE mx2 SYSTEM " mx2.dtd " > <mx2 source= " MasterCook 5.0 " date= " May 16, 2000 " > <Summ> <Nam> Robiola Pizza </Nam></Summ> <RcpE name= " Robiola Pizza " author= " Pino Luongo " > <RTxt> <![CDATA[ * Exported from MasterCook * Robiola Pizza Recipe By :Pino Luongo Serving Size : 4 Preparation Time :0:00 Categories : Pizzas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- extra virgin olive oil -- for pans and drizzli Pizza Dough 200 grams robiola 2 teaspoons white truffle oil freshly ground black pepper Heat oven to 500°. Lightly oil one 14-inch pizza pan; set aside. Set one quarter of the dough aside, and cover with plastic wrap for another use. Working on a lightly floured surface, use fingers to flatten and stretch dough into a rough 8-inch circle. Transfer to prepared pans. Continue pressing dough outward until it fits just inside rim of pan. Bake for 10 minutes. Poke the dough with a fork to prevent it from inflating. Bake for another 10 minutes. Remove baked dough from oven. Using a bread knife, split dough in half horizontally. Spread the insides of the bread with robiola. Cover with top half of dough. Drizzle with 1 teaspoon truffle oil. Return to oven for 5 minutes. Remove pizza from oven. Drizzle with remaining 1 teaspoon truffle oil, season with pepper, and serve immediately. Cuisine: " Italian " Source: " Martha Stewart Living Television " S(Formatted by): " Lindell Martin on May 16, 2000 " Copyright: " Pino Luongo " - - - - - - - - - - - - - - - - - - - Per serving: 694 Calories (kcal); 28g Total Fat; (36% calories from fat); 13g Protein; 95g Carbohydrate; 0mg Cholesterol; 943mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Mozzarella isn’t the only cheese that tastes delicious on top of pizza. A spread of tangy robiola, a rich, creamy cheese from the Piedmont region of Italy, will take ordinary pizza to a new level of sophistication. Pino Luongo, owner of New York City restaurant Coco Pazzo, likes to combine robiola with aromatic white-truffle oil. He joins Martha to top his classic pizza dough with these two exquisite ingredients. Nutr. Assoc. : 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 4 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Pizzas </CatT> </CatS> <IngR name= " extra virgin olive oil " > <IPrp> for pans and drizzling </IPrp> </IngR> <IngR name= " Pizza Dough " code= " R " ></IngR> <IngR name= " robiola " unit= " grams " qty= " 200 " ></IngR> <IngR name= " white truffle oil " unit= " teaspoons " qty= " 2 " ></IngR> <IngR name= " freshly ground black pepper " ></IngR> <DirS> <DirT> Heat oven to 500°. Lightly oil one 14-inch pizza pan; set aside. </DirT> <DirT> Set one quarter of the dough aside, and cover with plastic wrap for another use. Working on a lightly floured surface, use fingers to flatten and stretch dough into a rough 8-inch circle. Transfer to prepared pans. Continue pressing dough outward until it fits just inside rim of pan. </DirT> <DirT> Bake for 10 minutes. Poke the dough with a fork to prevent it from inflating. Bake for another 10 minutes. Remove baked dough from oven. Using a bread knife, split dough in half horizontally. Spread the insides of the bread with robiola. Cover with top half of dough. Drizzle with 1 teaspoon truffle oil. Return to oven for 5 minutes. </DirT> <DirT> Remove pizza from oven. Drizzle with remaining 1 teaspoon truffle oil, season with pepper, and serve immediately. </DirT> </DirS> <Natn> Italian </Natn> <Srce> Martha Stewart Living Television </Srce> <AltS label= " Formatted by " source= " Lindell Martin on May 16, 2000 " /> <CpyR> Pino Luongo </CpyR> <Note> Mozzarella isn’t the only cheese that tastes delicious on top of pizza. A spread of tangy robiola, a rich, creamy cheese from the Piedmont region of Italy, will take ordinary pizza to a new level of sophistication. Pino Luongo, owner of New York City restaurant Coco Pazzo, likes to combine robiola with aromatic white-truffle oil. He joins Martha to top his classic pizza dough with these two exquisite ingredients. </Note> </RcpE> <RcpE name= " Pizza Dough " author= " Pino Luongo " > <RTxt> <![CDATA[ * Exported from MasterCook * Pizza Dough Recipe By :Pino Luongo Serving Size : 0 Preparation Time :0:00 Categories : Pizzas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour -- (“00” if available; 3/4 ounce fresh yeast 2 teaspoons coarse salt 1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil -- for the pans Measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic. Dust a large bowl with flour. Place the dough in the bowl. Cover the bowl with plastic wrap, and set it in a warm place until the dough has doubled in size, about 2 hours. Oil two 12-inch pizza pans with 2 tablespoons olive oil for each. On a lightly floured surface, knead dough until very smooth. Divide dough in half. Using a rolling pin, roll each half, one at a time. Transfer dough to prepared pans. Stretch dough with your hands to form rounds 1/4 inch thick. You can also form the pizza on a pizza peel and bake it on a preheated pizza stone. Cuisine: " Italian " Source: " Martha Stewart Living Television " S(Formatted by): " Lindell Martin on May 16, 2000 " Copyright: " Pino Luongo " - - - - - - - - - - - - - - - - - - - Per serving: 2775 Calories (kcal); 113g Total Fat; (36% calories from fat); 52g Protein; 382g Carbohydrate; 0mg Cholesterol; 3770mg Sodium Food Exchanges: 25 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 ]]> </RTxt> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Pizzas </CatT> </CatS> <IngR name= " flour " unit= " cups " qty= " 4 " > <IPrp> (“00” if available; otherwise, all-purpose flour), plus more for coating bowl </IPrp> </IngR> <IngR name= " fresh yeast " unit= " ounce " qty= " 3/4 " ></IngR> <IngR name= " coarse salt " unit= " teaspoons " qty= " 2 " ></IngR> <IngR name= " extra virgin olive oil " unit= " cup " qty= " 1/4 " ></IngR> <IngR name= " extra virgin olive oil " unit= " cup " qty= " 1/4 " > <IPrp> for the pans </IPrp> </IngR> <DirS> <DirT> Measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic. </DirT> <DirT> Dust a large bowl with flour. Place the dough in the bowl. Cover the bowl with plastic wrap, and set it in a warm place until the dough has doubled in size, about 2 hours. </DirT> <DirT> Oil two 12-inch pizza pans with 2 tablespoons olive oil for each. On a lightly floured surface, knead dough until very smooth. Divide dough in half. Using a rolling pin, roll each half, one at a time. Transfer dough to prepared pans. Stretch dough with your hands to form rounds 1/4 inch thick. You can also form the pizza on a pizza peel and bake it on a preheated pizza stone. </DirT> </DirS> <Natn> Italian </Natn> <Srce> Martha Stewart Living Television </Srce> <AltS label= " Formatted by " source= " Lindell Martin on May 16, 2000 " /> <CpyR> Pino Luongo </CpyR> </RcpE></mx2> Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.