Sweet Pizza with Fruit and Almonds
Source of Recipe
Source: Casual Cuisines of the World - Pizzeria
List of Ingredients
Neapolitan pizza dough, completed through the second rising
All-purpose flour for dusting
1 cup (8 oz) mascarpone cheese
2 teaspoons plus 2 tablespoons sugar
2 egg yolks
2 baking apples such as Granny Smith or Gravenstein, halved, cored and thinly sliced
1 pear, halved, cored and thinly sliced
2 tablespoons coarsely chopped almonds
Neapolitan Pizza Dough:
1 1/2 teaspoons active dry yeast
1/4 cup lukewarm water (105 degrees)
1 1/2 tablespoons olive oil
1/2 cup cold water
1 2/3 cups unbleached all-purpose flour, plus flour for kneading
3/4 teaspoon salt
In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water, and then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass.
On a lightly floured work surface, knead the dough until smooth and velvety, 8-10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes.
Divide into 2 equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour, then stretch and top the dough as directed in each recipe.
You may also store one or both balls of dough until ready to use. For short-term storage and for a slow rise resulting in more flavor, place the dough balls on a small baking pan lined with a kitchen towel, cover them with a second towel and refrigerate for up to 48 hours; remove from the refrigerator and let stand at room temperature for 10-15 minutes before forming the pizza. For longer storage, slip each flour-dusted ball into a plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw overnight in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.
Recipe
Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 475 degrees F.
Cut each ball of dough into 2 equal pieces so that you have 4 balls. One at a time, place the balls on a lightly floured work surface and flatten slightly. Sprinkle a little flour on the top of the dough and, using your fingertips, press evenly until the ball is shaped into a round, flat disk. Gently lift the dough and stretch and rotate it until it is about 1/4 inch thick and 6 inches in diameter. Alternatively, using a rolling pin, gently roll out each ball into a round 6 inches in diameter. Try not to let the center of the disks become too thin in comparison to the edges. Gently lay the dough rounds on a lightly floured pizza peel or rimless baking sheet.
In a small bowl, stir together the mascarpone, 2 teaspoons sugar and egg yolks until evenly blended. Spread the mixture over the pizza rounds, dividing it evenly and leaving about 1 inch uncovered at the edges. Arrange the apple and pear slices attractively on the rounds, dividing evenly and overlapping the slices slightly. Sprinkle the rounds with the remaining 2 tablespoons sugar and the almonds. Quickly slide the pizzas onto the preheated stone or tiles.
Bake until the edges of the dough are golden brown and the sugar is slightly caramelized, 15-18 minutes. Using a large metal spatula, remove the pizzas from the oven. Slide each pizza onto an individual dessert plate and serve immediately. Alternatively, transfer to a cutting board, cut each pizza in half and serve on individual serving plates.
|
|
member logon
