Smoked Salami and Parmesan Pizza

From: Chef John Caputo, Bin 36, Chicago. Yield: 1 large pizza.

WALNUT CREAM:
1/2 cup walnuts, toasted and cooled
1 cup heavy cream
1 garlic clove to taste, salt

PIZZA:
as needed, cornmeal
1 lb. prepared pizza dough
as needed, walnut cream
4 oz. mozzarella cheese, grated
1 oz. spicy Italian salami, thinly sliced
2 oz

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