It is peach season! I had a serious hankering for peaches last night and since it is #pizzaweek I had to think about how to properly feature this delectable, sweet, and juicy stone fruit. I know! Salty ham and a whole bunch of cheese. Done! Here is my greatest pizza achievement thus far. Yep, it is THAT good.
Prep Time: 1 Hour
Active Prep Time: 15 Minutes
Servings: 1 Individual Pizza
Ingredients
Pizza Crust (Martha Stewart Recipe)
4 Cups All Purpose Flour
2 Packets Active Dry Yeast
2 Tbsp Sugar
2 tsp Salt
1/4 Cup Extra Virgin Olive Oil
Pizza Topping
2 Peaches
3 oz. Prosciutto
1 Cup Fresh Ricotta
8 oz. Fresh Mozzarella
Directions:
6. While the pizza dough is rising, heat your grill pan - or grill on high.
Prep Time: 1 Hour
Active Prep Time: 15 Minutes
Servings: 1 Individual Pizza
Ingredients
Pizza Crust (Martha Stewart Recipe)
4 Cups All Purpose Flour
2 Packets Active Dry Yeast
2 Tbsp Sugar
2 tsp Salt
1/4 Cup Extra Virgin Olive Oil
Pizza Topping
2 Peaches
3 oz. Prosciutto
1 Cup Fresh Ricotta
8 oz. Fresh Mozzarella
Directions:
1. Pour 1/2 Cups warm water into a large bowl: sprinkle with yeast and let stand until foamy - about 5 minutes.
2. Whisk sugar, oil, salt into mixture.
3. Add flour and stir until a sticky dough forms.
4. Transfer to an oiled bowl and brush top with oil, and cover bowl with plastic wrap. Set aside in a warm, draft-free place until dough has doubled in bulk - about an hour.
5. Turn onto a lightly floured work surface and gently knead 1 or 2 times before using. If not using the dough right away, wrap the dough in plastic and freeze it in a resealable bag for up to three months.
6. While the pizza dough is rising, heat your grill pan - or grill on high.
7. Slice the the peaches into 1/4 thick pieces and place evenly onto the grill. The peaches will caramelize and get grill marks on them in about 3-4 minutes on each side. Set the peaches aside
8. When the pizza dough has doubled in size, stretch it to your desired shape.
8. When the pizza dough has doubled in size, stretch it to your desired shape.
9. Brush olive oil over both sides of the dough and place on the grill - or a grill pan - and cook for 5 minutes, or until the first side is golden brown.
10. Turn the dough over and place a cast iron pan or a brick on top of the pizza dough to be sure it get properly cooked and has gorgeous grill marks - about 3 minutes.
11. Remove the pan/brick and place thin slices of mozzarella around the base of the pizza crust.
12. Lower the heat to low - or move to a cooler section of the grill and cover for approximately 2 minutes, or until the cheese has melted.
13. Remove the pizza from the grill.
14. Top it will the ricotta, grilled peaches, and prosciutto. Drizzle with olive oil, honey, and serve!
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