Pie games: Global ingredients combine to make a perfect wintertime pizza
2 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
1 cup (250 mL) shredded fontina cheese
2 cups (500 mL) shredded mozzarella cheese, about 1/2 pound (250 g), or an equivalent weight in thinly sliced fresh mozzarella
2 small slender Japanese eggplants, trimmed and cut lengthwise into 1/4-inch (6-mm) slices, brushed with oil and grilled until tender, or sauteed in olive oil; or 1/2 pound large cultivated mushrooms or cremini mushrooms, cut into 1/4-inch (6-mm) slices and sauteed in olive oil until golden
1 cup (250 mL) crumbled fresh goat cheese
4 ounces (125 g) thinly sliced Black Forest ham, cut into thin julienne strips
1 bunch fresh basil leaves, 4 small sprigs reserved for garnish, remaining leaves chopped
Set an oven rack at the highest level, place a pizza stone or baker's tiles on the rack, and preheat to 500 F (260 C).
Roll or stretch each piece of pizza dough into a circle 8 inches (20 cm) in diameter.
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