Directions

Homework: The Night Before You Cook ✏️

1. In a large mixing bowl or the bowl of a stand mixer, combine the water and yeast. Allow to bloom for 5 minutes.

2. Remove ½ cup of flour from your bag and place the remaining flour in the bowl with the water. Add in the salt.

3. Mix together until a dough forms.

4. Knead for 10 minutes by hand, or 5 minutes in a stand mixer fitted with a dough hook, until the dough is smooth and elastic.

5. Place 2 tablespoons of olive oil in a large bowl and rub around. Place the dough in this bowl and cover with plastic wrap.

6. Rest overnight in your refrigerator. Make sure to remove the dough from your refrigerator 1 hour before you start!

Homework: 1 Hour Before You Start ✏️

1. Please remove the pizza and cookie dough from your fridge 1 hour before you start.

How to Cook 🍳

Shape the Dough 🥖

1. Transfer the dough to a well floured surface and cut into two dough balls. Roll each dough ball into a nice rectangle and place onto a floured sheet of parchment paper. Transfer to a sheet tray.

2. Make sure your grill is preheating on medium heat.

Make the Sauces 🍅

1. In a medium saucepan, place all of the balsamic vinegar and cook down on a medium heat until glazy, about 10 minutes

2. In a separate saucepan, smash the garlic and place in a saucepan with all of the cream. Bring the cream to a simmer and cook over low heat until reduced, about 10 minutes. Be cautious to keep it on low so it does not boil over.

3. Grate the Toma and mozzarella cheese. Set aside separately.

4. Trim the broccolini ends and dress with 2 tablespoons of olive oil and a pinch of Balinese Truffle Salt.

5. Once the cream is reduced, add 2 ounces (about ½ cup) of the Toma and whisk until combined. Season with Balinese Truffle Salt, lemon zest and black pepper.

6. Cut your lemon in half.

7. Transfer all of your prepped toppings to a sheet pan and head to the grill: mozzarella, fonduta, balsamic reduction, broccolini, lemon, olive oil, Parmesan, arugula, Balinese Truffle Salt.

8. Grab your tools: tongs, spoon, sheet trays, knife and cutting board.

9. Head to the grill!

Grill! 🔥

1. Using a set of tongs, transfer the broccolini to the grill and cook on medium heat until tender.

2. Remove from the heat and dress with the juice of half of the lemon.

3. Brush your grill with olive oil and flip the dough onto the grill. Grill until puffy and the bottom has a nice char.

4. Flip the dough and begin topping. Spread on some of the fonduta sauce. Top with broccolini, Prosciutto, and mozzarella cheese.

5. Close the grill and turn to a low heat to allow everything to get melty, about 2-5 minutes.

6. Remove from the grill once well charred and the cheese is all melty and delicious

7. In a medium bowl, toss together the arugula, lemon juice, Balinese Truffle Salt, and shaved parm

8. Top the pizza with the arugula salad and then drizzle on the balsamic reduction.

9. Slice up and enjoy!!

10. Alternative cooking option. Cook this right on the stove in a cast iron skillet and finish off in the broiler to get the melty cheese.