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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
First Courses, Season 4
Pizza with Escarole
Pizza with Escarole, Butternut Squash & Ricotta Salata
Prep Time: one hour and 45 minutes
Serves: 6
Directions:
In small bowl, mix together water and one tablespoon extra-virgin olive oil. Cut 2 of the escarole in half length-wise and dip in olive oil and water mixture. Place on grill and season to taste. Cook about half way and set aside.
In sauté pan add butter and all but one teaspoon of extra-virgin olive oil. Add yellow onions and sweat down until tender. Add butternut squash. Tie together thyme and marjoram with butcher’s twine. Add to onion and butternut mixture; cover with veggie stock and bring to a boil. Simmer and cook until tender. Once tender remove herbs and season with salt and white pepper; puree. Add a dash of tobacco and set aside.
Add cherry tomatoes to sheet pan with remaining extra-virgin olive oil, salt and pepper and roast at 400 degrees for 10 minutes; pull and set aside. Place ricotta salata on grill and make marks, season and set aside.
In a boiling pot of salted water add the last head of chopped escarole and spinach. Cook until stem of escarole is tender; strain and cool in ice bath. Once cooled, ring out water with towel and chop fine. Add the escarole mixture to quart sized container with pinch of salt, Parmesan, pine nuts remaining extra-virgin olive oil; puree with hand mixer.
Molded pizza dough and add mozzarella. Layer with cherry tomatoes, butternut squash puree escarole and ricotta salata. Bake in 550 degree oven for about 25 minutes. Toward the end, add Parmesan-pine nut mixture and bake for about 5 more minutes or until cooked through. Serve.
Ingredients:
1/2 cup water
1/4 cup extra-virgin olive oil
3 heads escarole
1T butter
2 large yellow onions, julienned
1 large butternut squash, peeled, diced (half-inch)
1 bunch thyme
1 bunch marjoram
3 cups veggie stock
Salt and white pepper to taste
Dash tobacco
1 package cherry tomatoes
1/4 lb ricotta salata, sliced (1/4-inch)
1 bag spinach, washed, picked
1/4 lb Parmesan, grated
4T pine nuts, toasted
8 - 10 oz pizza dough
1/4 lb fresh mozzarella, sliced
