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Pizza, out of the oven sprinkled with basil and drizzled with balsamic
Pizza, out of the oven sprinkled with basil and drizzled with balsamic
- Recipe Submitted by Healthy Recipes on 03/04/2014
Category: Pizza
Ingredients List
- Toppings For 1 pizza:
- olive oil for greasing
- cheese: fresh ricotta, buffalo mozzarella, goat cheese, mascarpone, whatever you like
- 1 nectarine, sliced thinly, (not paper thin)
- shavings of fresh Parmigianno Reggiano
- fresh basil
- Reduced balsamic:
- 1/2 cup balsamic vinegar
- Pizza Dough:
- ¼ cup whole wheat flour
- 3½ cups all-purpose flour, plus additional for rolling
- 2 teaspoons kosher salt
- 1 2/3 cups lukewarm water
- 2 teaspoons sugar
- 2 teaspoons active-dry yeast
- 2 teaspoons olive oil
Directions
Reduced balsamic:
1. Place balsamic in a small saut̩ pan. Turn heat to medium high. Let simmer until reduced and noticeably thick - watch it like a hawk. If it burns, itӪs ruined. ThereӪs no salvaging burnt balsamic. Err on the side of under reduced. It reduces more than you expect as itӪs cooling. Remove from heat.
Pizza Dough:
1. Place the flours and salt in a stand mixer fitted with a dough hook. (Or knead by hand. I have not had luck making this in the food processor ”” the engine starts smoking after about five minutes.) Combine the water, sugar and yeast in a small bowl and let sit for five minutes until the mixture bubbles slightly. Add the olive oil and stir. With the mixer on low, gradually add the oil-water mixture into the bowl. Knead until the dough is firm and smooth, under 10 minutes. The dough will be very wet and sort of difficult to work with. I liberally coat my hands with flour before attempting to remove it.
2. Divide the dough into four balls, about 7½ ounces each. Line two cookie sheets with parchment paper. (Be sure to oil the parchment paper.) Place two balls on a sheet. Lightly rub the balls with olive oil, then cover loosely with plastic wrap. The dough is very sticky and wet, so, be sure to coat the balls or the plastic with oil. Let the balls rise in a warm spot until they have doubled in bulk, about two hours.
3. To roll out the dough: Dab your fingers in flour and then place one ball on a generously floured work surface. Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin (or continue using floured hands if you are skilled at making pizzas) and roll out until it is very thin, like flatbread. The outer portion should be a little thicker than the inner portion. Note: If the dough is being very stubborn, let it rest for 15 to 20 minutes. In this time, the gluten will relax, and the dough will be much easier to work with.
Baking:
1. Preheat the oven to 500ºF. Line a sheetpan with parchment paper or grease lightly with olive oil. Place rolled out dough onto parchment paper or greased pan. Drizzle dough with a little olive oil and with your hand, rub it over the surface to coat evenly.
2. Cover the dough with a layer of cheese ”” mozzarella, goat cheese, ricotta mascarpone, whatever you wish. Arrange one layer of sliced nectarines or peaches on top of the cheese. Sprinkle the fruit layer with fresh Parmigiano Reggiano. Place pizza in your very hot oven and bake for about 10 minutes or until the crust is slightly brown and the cheese is melting.
3. Remove from the oven and sprinkle with fresh basil or arugula. Drizzle with the reduced balsamic. Slice and serve. Yum.
1. Place balsamic in a small saut̩ pan. Turn heat to medium high. Let simmer until reduced and noticeably thick - watch it like a hawk. If it burns, itӪs ruined. ThereӪs no salvaging burnt balsamic. Err on the side of under reduced. It reduces more than you expect as itӪs cooling. Remove from heat.
Pizza Dough:
1. Place the flours and salt in a stand mixer fitted with a dough hook. (Or knead by hand. I have not had luck making this in the food processor ”” the engine starts smoking after about five minutes.) Combine the water, sugar and yeast in a small bowl and let sit for five minutes until the mixture bubbles slightly. Add the olive oil and stir. With the mixer on low, gradually add the oil-water mixture into the bowl. Knead until the dough is firm and smooth, under 10 minutes. The dough will be very wet and sort of difficult to work with. I liberally coat my hands with flour before attempting to remove it.
2. Divide the dough into four balls, about 7½ ounces each. Line two cookie sheets with parchment paper. (Be sure to oil the parchment paper.) Place two balls on a sheet. Lightly rub the balls with olive oil, then cover loosely with plastic wrap. The dough is very sticky and wet, so, be sure to coat the balls or the plastic with oil. Let the balls rise in a warm spot until they have doubled in bulk, about two hours.
3. To roll out the dough: Dab your fingers in flour and then place one ball on a generously floured work surface. Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin (or continue using floured hands if you are skilled at making pizzas) and roll out until it is very thin, like flatbread. The outer portion should be a little thicker than the inner portion. Note: If the dough is being very stubborn, let it rest for 15 to 20 minutes. In this time, the gluten will relax, and the dough will be much easier to work with.
Baking:
1. Preheat the oven to 500ºF. Line a sheetpan with parchment paper or grease lightly with olive oil. Place rolled out dough onto parchment paper or greased pan. Drizzle dough with a little olive oil and with your hand, rub it over the surface to coat evenly.
2. Cover the dough with a layer of cheese ”” mozzarella, goat cheese, ricotta mascarpone, whatever you wish. Arrange one layer of sliced nectarines or peaches on top of the cheese. Sprinkle the fruit layer with fresh Parmigiano Reggiano. Place pizza in your very hot oven and bake for about 10 minutes or until the crust is slightly brown and the cheese is melting.
3. Remove from the oven and sprinkle with fresh basil or arugula. Drizzle with the reduced balsamic. Slice and serve. Yum.
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