Four-Cheese Pizza Margherita Soufflé
Author: Pizza Today
Recipe type: Pizza
Ingredients
- 1 10-inch pizza shell, ready to use
- 1 teaspoon fresh garlic, chopped
- 2 ounces mozzarella, shredded
- 2 ounces provolone, shredded
- 1 cup fresh tomatoes cut into bite size pieces
- 2 ounces ricotta
- 1 tablespoon parmigiano, grated
- 1 cup soufflé base*
- Garnish:
- ¼ cup warm tomato sauce
- 4 fresh basil leaves
Instructions
- Build the pizza by spread the ingredients, in the order given, evenly over the shell up to the soufflé base.
- Place the pizza at the front of the oven and carefully pour the custard base evenly over the pie.
- Close the oven door and allow the pie to begin to set and the custard to start solidifying before moving it to the back of the oven for more heat. This prevents the custard from leaking out all over the oven floor
- Bake until the soufflé is golden and puffy (about 20 minutes).
- When the pie has baked, make a dent in the middle, pour in the tomato sauce and garnish with the basil leaves.
- Try slicing this pie at the table or else you will deflate it before it arrives to the customer.
Four-Cheese Pizza Margherita Soufflé
Author: Pizza Today
Recipe type: Pizza
Serves: Approximately 32 one-cup servings
Ingredients
- *Soufflé Custard Base
- 64 extra-large eggs, cracked and shelled, or one gallon pasteurized liquid eggs
- 2 quarts heavy cream
- 8 cup grated parmigiano
- 1 teaspoon grated nutmeg (optional)
- 1 tablespoon salt
- 2 teaspoon black pepper
Instructions
- Blend all of the above ingredients in a large bowl and beat until smooth and foamy.
- Store in a refrigerator until ready to use. (Note: fresh eggs will only last two days.)
- Do not freeze this base, as it causes the soufflé to become grainy and to separate.
