Italian Stallion Pizza

Discover a flavor-packed delight that pays homage to the bold spirit of Italy’s culinary treasures—the Italian Stallion pizza. As the name suggests, this white-pie stars succulent, juicy Italian beef paired with a rich, tangy horseradish cream, made by combining horseradish and cream cheese. The marriage of succulent beef and fiery horseradish creates an unforgettable taste explosion on a cracker-thin crust. Every bite of the Italian Stallion delivers a symphony of flavors that exude the essence of Italy and Chicago’s vibrant pizza culture. It’s an irresistible combination that will keep you coming back for more of this tantalizing pizza creation.

INGREDIENTS:

• 1 (10-ounce/280-gram) ball Cracker-Thin Dough
• Medium-grind cornmeal, for dusting
• 2 ounces (55 grams) cream cheese, at room temperature
• 1½ teaspoons (7.5 grams) drained prepared horseradish
• 2 ounces (55 grams) provolone cheese, sliced (2 slices)
• 5 ounces (140 grams) part-skim mozzarella cheese, shredded (1¼ cups)
• 4 ounces (115 grams) Sweet Fennel Sausage
• 2.5 ounces (70 grams) very thinly sliced Italian Beef
• Garlic Oil, for brushing and drizzling
• 1 Peppadew pepper (see sidebar), cut into strips
• 1½ teaspoons (2 grams) minced fresh chives
• Small piece Fontina cheese, cold, for shaving
• Grated Pecorino Romano cheese, for dusting
• Dried oregano, for dusting

PREPARATIONS:

1. Remove the dough ball from the refrigerator and let it warm to 60°F to 65°F at room temperature. Meanwhile, preheat the oven with two pizza stones or baking steels to 500°F for an hour.
2. In a small bowl, whisk the cream cheese until fluffy and smooth. Whisk in the horseradish and set aside.
3. Dust the work surface with a generous amount of cornmeal. Move the dough to the surface and dust the top with cornmeal.
4. Sprinkle a wooden peel with cornmeal.
5. Roll out the dough into a thin round 13 to 15 inches in diameter using the instructions in Rolling Pizza Dough. Trim the dough to a 13-inch round with a pizza wheel, press the edges gently to flatten them, and dock the surface of the dough.
6. Move the dough to the peel, ensuring it isn’t sticking, and break provolone into small pieces, scattering them evenly over the pizza. Mound mozzarella in the center and spread it out evenly, leaving a ¾-inch border.
7. Slide the pizza onto the top stone and bake for 3 minutes. Remove from the oven, place on a cutting board, and distribute nickel-size pieces of the sausage evenly over the pizza.
8. Lift the pizza with the peel, rotate it 180 degrees, and transfer it to the bottom stone. Bake for 3 minutes, lift onto the peel, rotate 180 degrees, and return it to the bottom stone. Continue to bake for 3 more minutes.
9. Arrange the Italian beef over the top and slide the pizza onto the top stone. Bake for 1 to 2 minutes to heat the toppings and crisp the bottom.
10. Transfer the pizza to the cutting board, make 3 evenly spaced cuts in one direction, rotate 90 degrees, and repeat to create 16 squares. Brush the crust’s edge with garlic oil.
11. Garnish the squares with small dollops of horseradish cream, Peppadew peppers, chives, and shave long pieces of Fontina cheese over the top. Finish with a light dusting of pecorino and oregano, and drizzle with garlic oil.

YIELD:

• Makes one 13-inch pizza or 16 small squares.

SPECIAL INSTRUCTIONS:

• None specified.

TIPS:

• Experiment with the amount of horseradish in the cream to suit your taste preferences.
• To ensure a crispy crust, preheat the oven with two pizza stones or baking steels.

The Italian Stallion pizza is a testament to the culinary prowess that blends the vibrant spirit of Italy with Chicago’s renowned pizza culture. Named after the Italian word for beef and the fiery horseradish that defines this white-pie’s character, the Italian Stallion offers an unforgettable gastronomic journey.

With each bite of the Italian Stallion, you’ll encounter a mesmerizing symphony of flavors—a harmonious dance of succulent Italian beef, rich cream cheese, and the invigorating kick of horseradish. The cracker-thin crust serves as the perfect canvas, allowing the premium ingredients to shine and delight your taste buds.

This pizza creation captures the essence of Italy’s culinary treasures while embracing the city of Chicago’s bold and innovative approach to pizza-making. The blend of provolone and mozzarella cheeses creates a luscious melty base, complementing the juicy Italian beef that’s carefully arranged on top.

The horseradish cream, a delightful concoction of cream cheese and tangy horseradish, elevates the pizza to new heights, adding a zesty kick that keeps your palate invigorated. Each slice is a delectable masterpiece, a tribute to the union of traditional Italian flavors with creative innovation.

The name “Italian Stallion” speaks to the soul of this pizza—unyielding, bold, and captivating. As you savor the rich flavors and indulge in the sumptuous toppings, you’ll understand why this pizza creation is a culinary marvel that beckons you back for more.

The Italian Stallion is not just a pizza; it’s an experience—a celebration of the boundless potential of pizza-making. The combination of quality ingredients, skillful preparations, and a touch of culinary finesse embodies the artistry of pizza craftsmanship.

So, embark on this delightful gastronomic adventure, where Italy meets Chicago, and indulge in the magic of the Italian Stallion pizza. With each bite, you’ll be transported to a realm of pure bliss—a place where the richness of Italian heritage and the vibrancy of the Windy City converge on your plate.