Charred Asparagus Pizza

Confit Garlic-Lemon Cream Cheese, Cured Egg Yolk Torchon, Pickled Fresno Chili, Mint

Chef Daniel Cutler of Ronan | Los Angeles

Adapted by StarChefs | March 2021

INGREDIENTS:

Pizza Dough:
Fortified 00 flour
Water
Sourdough pre ferment
Salt

Confit Garlic-Lemon Cream Cheese:
500 grams Smithfield pourable cream cheese
120 grams confit garlic
20 grams lemon zest
5 grams salt
5 grams black pepper

Cured Egg Yolk Torchon:
Egg yolks
Salt
Sugar

Pickled Fresno Chile:
Fresno chilis
Red wine vinegar
Water
Sugar
Salt

Assembly:
3 tablespoons Confit Garlic-Lemon Cream Cheese
Charred asparagus
Caciocavallo
Pecorino romano
Pickled fresno chili, to taste
Cured Egg Yolk Torchon, grated, to taste
Mint leaves, to taste

METHOD:

For the Pizza Dough:
Mix all ingredients except the salt in a diving arm mixer until no dry spots are visible. Mix for 25 minutes. Add salt and mix for 10 more minutes. Portion into 285 gram balls and then tighten into a taught ball and place in a dough box to bulk ferment for about 1 hour. Refrigerate for up to 3 days.

For the Confit Garlic-Lemon Cream Cheese:
Combine all ingredients in a food processor until homogenized.

For the Cured Egg Yolk Torchon:
Bury egg yolks in salt and sugar mixture for 7 days. Rinse yolks lightly and dry for a few minutes in a low oven on a sheet tray with parchment. Pulse in a food processor until crumbly but sticky. Roll into a torchon and vacuum seal overnight. Wrap with cheesecloth and hang for 6 weeks to dry.

For the Pickled Fresno Chili:
Mandolin fresnos until the seeds start to pop out then stop. Bring vinegar, water, sugar and salt to a boil, then cover fresno slices in the mixture and refrigerate.

To Assemble and Serve:
Stretch and shape the pizza dough. Top with the Confit-Garlic-Lemon Cream Cheese. Loosely cover with charred asparagus and sprinkle with the Caciocavallo and Pecorino Romano cheeses. Bake in a 900°F wood burning oven. Once baked, top pizza with Pickled Fresno Chile rings, grated Cured Egg Yolk Torchon, mint leaves, and a sprinkle of pecorino romano on the crust.

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