From: Chef John Caputo, Bin 36, Chicago. Yield: 1 large pizza. WALNUT CREAM: 1/2 cup walnuts, toasted and cooled 1 cup heavy cream 1 garlic clove to taste, salt PIZZA: as needed, cornmeal 1 lb. prepared pizza dough as needed, walnut cream 4 oz. mozzarella cheese, grated 1 oz. spicy Italian salami, thinly sliced 2 oz. Parmesan cheese, shaved 1 Tbsp. chopped Italian parsley For walnut cream: In a sauce pot, bring walnuts, cream and garlic to a boil. Lower heat and simmer to reduce the cream ...
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