Pie games: Global ingredients combine to make a perfect wintertime pizza

By Wolfgang Puck, Tribune Content Agency on Feb 19, 2020

One at a time, place a circle of dough on a wood peel (paddle) or rimless baking sheet lightly dusted with flour or semolina. Brush with oil and sprinkle with some pepper flakes to taste. Arrange a quarter each of the fontina and mozzarella on the dough, leaving a narrow rim. Arrange a quarter each of the eggplant, goat cheese and ham on top. Sprinkle with chopped basil.

Slide the pizza from the peel onto the baking stone. Bake until the cheese is melted and bubbly and the rim is deep golden brown, 10 to 12 minutes.

Using the peel, remove the pizza from the oven. With a pizza wheel, mezzaluna, or large sharp knife, cut into slices, then transfer to a serving platter. Garnish with a basil sprig. Serve immediately, letting guests take individual slices.

Assemble, bake and serve the three remaining pizzas the same way.

WOLFGANG'S PIZZA DOUGH

Makes 4 balls, each about 6 ounces (185 g)

1 package active dry or fresh yeast

1 teaspoon honey

1 cup (250 mL) warm water, 105 F to 115 F (40 C to 46 C)

3 cups (750 mL) all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil

In a small bowl, dissolve the yeast and honey in 1/4 cup (60 mL) of the warm water.

In a food processor, combine the flour and salt. Add the oil, the yeast mixture, and the remaining water, and process until the mixture forms a ball.

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover with a clean, damp towel and let rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 equal balls. Work each by pulling down the sides and tucking under the bottom. Repeat four or five times. Then on a smooth, unfloured surface, roll each under the palm of your hand until the top is smooth and firm, about 1 minute. Cover with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to two days.