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FROM CHAPTER SIX: MORE THAN A MOUTHFUL
DEEP-DISH PIZZA COOKIE
Yields 16 1 1/2-inch-wide-by-4-inch-long slices of pizza cookie
THE CHEF'S TOUCH
I worried that my assistant Jon Pierre Peavey was spending too much time at Pizzeria Uno when he suggested we create a deep-dish pizza cookie for this book. But then I realized that "More Than a Mouthful" was the perfect place to showcase a cookie homage to one of my favorite foods, pizza.
Since the pecans are chopped, you can save some money by buying pecan pieces rather than the more expensive pecan halves.
I find the balance of fruit and nuts to be perfect in this recipe; and just like I love anchovies on my savory pizza, you can be creative and experiment with other dried fruits and nuts.
The whole pizza, as well as the pizza slices, may be stored in a tightly sealed plastic container for several days or more.
WHITE CHOCOLATE PIZZA CRUST
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces white chocolate, chopped into 1/4-inch pieces
4 tablespoons granulated sugar
2 large egg yolks
1 teaspoon pure vanilla extract
12 ounces chilled unsalted butter, cut into 1-ounce pieces
1 cup pecans
1 cup heavy cream
1/4 cup tightly packed light brown sugar
2 cups dried cranberries
4 ounces finely diced dried apricots
4 ounces semisweet chocolate, chopped into 1/4-inch pieces
2 ounces white chocolate, chopped into 1/4-inch pieces
Measuring cups, measuring spoons, cook's knife, cutting board, sifter, wax pa TOPPING
Preheat the oven to 375 degrees Fahrenheit.
Toast the pecans on a baking sheet in the preheated oven for 5 minutes. Remove the pecans from the oven and cool to room temperature before chopping into 1/4-inch pieces with a cook's knife.
Heat the heavy cream and light brown sugar in a 3-quart saucepan over medium heat. When hot, stir to dissolve the sugar. Bring to a boil, then adjust the heat and allow to simmer for 6 minutes until slightly thickened. Remove from the heat and add the dried cranberries, apricots, and toasted pecans; stir with a rubber spatula to combine. Transfer the dried-fruit-and-nut mixture to the crust, using a rubber spatula to spread the topping evenly over the crust. Sprinkle the chopped semisweet chocolate evenly over the entire surface of the topping. Place the pan on the center rack of the preheated oven and bake for 30 minutes until lightly browned around the edges. Remove the pizza from the oven and allow to cool to room temperature for 1 hour.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place 2 ounces white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes. Use a teaspoon to drizzle thin lines of white chocolate over the entire surface of the pizza topping. Allow the chocolate to become firm at room temperature before cutting.
Remove the pizza from the pan and place on a cutting board. Use a serrated knife to cut the pizza into 16 1 1/2inch-wide slices. Store the pizza cookies in a tightly sealed plastic container until ready to serve.
Copyright © 1997 by Kenan Books, Inc.
Text copyright © 1997 by Marcel Desaulniers
Meet the Author
Marcel Desaulniers, the highly acclaimed pastry chef at the Trellis Restaurant in Williamsburg, Virginia, has won several prestigious James Beard and Julia Child Awards for his cookbooks Death by Chocolate, Desserts to Die For and The Burger Meisters.
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