From: Chef John Caputo, Bin 36, Chicago. Yield: 1 large pizza.
1/2 cup walnuts, toasted and cooled
1 cup heavy cream
1 garlic clove to taste, salt
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 by 1/2. Remove from heat and place all ingredients in a blender. Purèe until smooth and season with salt to taste. Place in a bowl, cover with plastic wrap and chill in refrigerator until ready to assemble pizza.
For Pizza: Sprinkle cornmeal on flat surface and roll out pizza dough to a 12x15" rectangle. Brush grill with oil. Slide pizza onto grill with a pizza paddle or large spatula and cover with lid. Cook about 4 minutes, or until bottom is lightly browned. Punch down air bubbles if necessary. Turn crust over and immediately top with walnut cream, spreading evenly to edge of crust. Sprinkle mozzarella, salami and Parmesan over crust. Cover and cook for 3 minutes, or until cheese is melted. Remove pizza from grill; sprinkle with parsley. Cut and serve immediately.