Yield: 1 servings
|1.00||twelve-inch pizza dough; see * note|
|2.00 cup||fresh basil|
|1.00 tablespoon||minced garlic|
|½ cup||roasted pine nuts|
|½ cup||grated parigiano-reggiano cheese|
|½ cup||extra-virgin olive oil -; (to 3/4 cup)|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|2.00 cup||duck confit; julienned|
|6.00 ounce||fresh smoked mozzarella cheese|
|4.00||italian roma tomatoes; split in half,|
|1||roasted; and julienned|
* Note: See the "NOLA Pizzas - Basic Dough" recipe which is included in this collection.
Preheat oven to 450 degrees. Place the baking stones in the oven.
Using a food processor with the metal blade, combine the basil, garlic, pine nuts, and Parmesan cheese. Puree the mixture until smooth. With the motor running, slowly drizzle ½ cup of the olive oil through the feed tube and puree until smooth. (Add additional olive oil if needed). Season the pesto with salt and pepper. Remove from the food processor and set aside. To assemble, spread an even layer of the pesto on top of the dough. Layer the cheese over the sauce. Sprinkle the duck confit and tomatoes over the cheese. Place in the oven and bake until the crust is golden brown, about 15 to 20 minutes. Remove the pizza from the oven. Place the pizza on a cutting board and slice the pizza. This recipe yields one 12-inch pizza.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2355 broadcast 04-22-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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