Smoked Salami and Parmesan Pizza

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

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

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

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.