This Saturday, November 21st, PBS’ Emmy-nominated series Chefs A’ Field takes a trip to California for visits to the state’s dairy farmers. The “Milking Goodness” episode features an inside look at where the cheeses, milk and dairy products Americans love really come from.
Acclaimed chef Craig Stoll of Delfina Restaurant in San Francisco, along with his family, leads the way — showing viewers how he uses California dairy products in mouthwatering Italian dishes from an antipasti of delicate fresh stretched Mozzarella to exquisite homemade ice cream for dessert.
My favorite recipe from the show had to be Chef Stoll’s Panna Pizza with Figs, Blue Cheese & California Cream:
INGREDIENTS:
1 Pizza dough‐scaled to 7 ounces
1‐2 Ripe figs, sliced
2 slices Pancetta, thinly sliced
1.5 ounces Point Reyes Farmstead Blue Cheese
2.5 ounces Heavy Cream
1 sprig Fresh thyme, chopped
Kosher salt
METHOD:
Line the bottom of the oven with pizza stones and preheat to 500 degrees. Dust a pizza peel with flour and stretch the dough. Lay the dough on the peel. Scatter the dough with the figs and crumbled blue cheese, leaving the dough bare around the edges.
Chop the pancetta coarsely and scatter over dough as well. Season with salt and thyme. Drizzle cream over the top of the pizza and slide it into the oven, directly on top of the pizza stones.
Move the pizza as needed during cooking‐the frequency and locations will vary depending on your oven. Try to move the pie as infrequently as possible, however, to avoid heat loss from opening the oven door. The quicker the pizza cooks the better. It should take five minutes or less.
The pizza is done when the edges are puffy and browned and the bottom is crisp. Remove from oven and drizzle with extra virgin olive oil if desired.
SOURCING NOTE: You can order Point Reyes Original Farmstead Blue Cheese online at pointreyescheese.com
For a sneak peek at Chef Stoll out in the field and whipping up the amazing Fig and Cheese pizza, click here.
Chefs A’ Field: Milking Goodness – For showtimes, visit PBS.org
