• Just Peachy - 04

    From Dave Drum@1:3634/12 to All on Friday, August 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

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