Subj : Just Peachy - 04
To : All
From : Dave Drum
Date : Fri Aug 05 2022 15:01:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Pizza w/Peaches, Prosciutto & Arugula
Categories: Breads, Cheese, Pork, Fruits, Chilies
Yield: 4 servings
MMMMM---------------------------DOUGH--------------------------------
1 tb (10 g) active dry yeast
6 c (875 g) A-P flour
2 1/2 ts (9 g) kosher salt
Extra-virgin olive oil
MMMMM--------------------------TOPPING-------------------------------
1/4 c Extra-virgin olive oil
2 ts Crushed red chile flakes
2 oz Young pecorino cheese; in
- wide strips
1 lg Firm-ripe peach, sliced 1/4"
- thick
4 Thin slices prosciutto; in
- shreds
1 c Arugula
MAKE THE DOUGH: In a large bowl, add the yeast and 1/2
cup warm water (110ºF/43ºC); stir to combine. Set aside
until the surface is very foamy, 5-10 minutes.
On a large, clean work surface, add the flour and salt,
stir to combine, and form into a tall mound with a deep
well in the center. Add 1 1/2 cups cool water to the
yeast mixture, then pour into the well. Using a fork,
slowly mix the liquid and the flour a little at a time,
moving in short, counterclockwise circles around the
border of the well and pulling in a bit of flour with
every turn, until a shaggy dough forms. When the dough
is firm enough to hold its shape, use a dough scraper or
wide spatula to scrape the remaining flour over the
mass. Knead the dough until smooth and shiny, 7-10
minutes, then grease a large bowl with a drizzle of oil
and transfer the dough to the bowl. Turn the dough over
a few times to coat in oil, then cover the bowl loosely
with plastic wrap and set aside at room temperature
until nearly doubled in size, about 2 hours.
Punch down the dough, fold it in thirds, then lift and
flip it over completely. Cover loosely with plastic and
set aside at room temperature until very gassy and
nearly doubled in size, 35-40 minutes more.
MEANWHILE, MAKE THE CHILE OIL: In a small pot over low
heat, add ¼ cup oil. Once the oil is hot and shimmering
but not yet smoking, add the chile flakes, then turn off
the heat, cover, and set aside to cool to room
temperature.
Turn the dough out onto a lightly floured work surface.
Divide into 4 even pieces (about 10 ounces each) and
roll each piece into a loose ball. Cover loosely with
plastic wrap and let rest while you preheat the grill.
Set up a charcoal grill for indirect cooking, or a gas
grill for two-zone cooking (alternatively, preheat a
grill pan over high heat). Set a small bowl of oil and a
pastry brush by the grill or stove.
Liberally oil a clean work surface. Working with one
piece of dough at a time, use your fingers to dimple and
stretch the dough out to a thin, even rectangle, about
16 by 9 inches.
Grill the dough over direct heat (or in the hot grill
pan) until the dough is evenly charred on the bottom and
very bubbly and beginning to set on the top, 2–3
minutes. Using tongs, flip the dough, then brush the
charred side lightly with oil. Continue cooking until
the opposite side is crispy and charred in places, about
2 minutes more, then flip again and brush lightly with
oil. Transfer the dough to indirect heat (or turn the
heat under the grill pan down to medium), then top with
¼ of the cheese, followed by ¼ of the peaches and
prosciutto. Continue cooking just until the cheese and
prosciutto fat are softened and beginning to melt, and
the peaches are warmed, 2-3 minutes more. Slide the
pizza onto a cutting board, then top with a generous
handful of fresh arugula and 1 tablespoon of the chile
oil. Repeat with the remaining dough and toppings. Cut
the pizzas into strips and serve immediately.
By: Kat Craddock
Yield: makes four 16" X 9" pizzas
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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