Chef Robert Ash

Chef Robert Ash

As Executive Chef of the historic Pfister Hotel in Milwaukee, Robert Ash has become synonymous with downtown dining. Overseeing The Pfister’s array of historic restaurants and lounges including Café at The Pfister, Blu and The Rouge, Ash has more than a decade of culinary experience that also includes Executive Chef positions at InterContinental Milwaukee hotel and acclaimed restaurant Kil@wat.

Boccarone Flat Bread

Boccarone Flat Bread

shaved fennel, marinated white anchovies, orange, olive oil

Ingredients

  • ∏ cup marinated white anchovies
  • 2 each fresh oranges segmented
  • 2 bulb fresh fennel, save green fennel frond if available
  • 3 tbsp extra virgin olive oil
  • ∏ cup assorted olives
  • 1 cup grated manchego cheese
  • tt fresh ground black pepper
  • tt flake sea salt

Directions

  • Place one pre-made and rolled out pizza dough onto a well floured wooden cutting board.
  • Preheat oven to 400 degrees and place pizza stone into oven to warm.
  • Rubbed pizza dough with olive oil and place in an organized manner the shaved fennel, olives, anchovies and orange segments.
  • Rubbed pizza dough with olive oil and place in an organized manner the shaved fennel, olives, anchovies and orange segments.
  • Place into oven and cook for approximately 15 minutes, or until desired likeness

Pizza Dough Ingredients

  • 1 tbsp dry active yeast
  • 2 tbs plus 1 cup warm flour
  • 3 cups all purpose flour
  • 1 tsp kosher salt
  • π cup extra virgin olive oil

Directions

  • To make the dough dissolve the yeast into a bowl with the 2 tbsp of warm water and let stand for 10 until frothy.
  • Add the flour, salt, the remaining 1 cup of warm water and the olive oil, kneed on a flour surface or place into a mixer with a dough hook attachment and knead or mix until smooth elastic and slightly tacky to the touch, approximately 7-10 minutes.
  • Place the dough into a bowl, turn it once to coat with oil, cover with plastic wrap and allow to double in volume in a warm place. Takes approximately one hour.
  • After one hour punch down the dough and cut into two pieces. Flour a surface well and roll into an 8‰ round.

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