Friday, August 13, 2010
Sweet Little Grilled Pizzas
Craving peaches, they were the number one ingredient I imagined for my yet-to-be-constructed recipe. Sadly, I found them to have already met their fate, secretly being consumed by mold in the dark underbelly of the fruit bowl. Sticking with the fruit idea, I fixed my gaze on the bowl of cherries sitting on the counter. Having tasted these cherries the night before, I was pretty unimpressed, but figured it was nothing a simmer in sugar water couldn’t help.
• Chop toasted walnuts and mix with brown sugar, salt and butter.
No-Rise Quick Pizza Dough: (or substitute your own/store bought)
Yield: about ½ pound ball of dough
- ½ cup flour
- ½ tsp salt
- 1 Tbs/ 1 packet active dry yeast
- 4 Tbs warm water
- ½ tsp sugar
- 1 Tbs olive oil
• Combine flour and salt in a stand mixer. In a small bowl, whisk together yeast and warm water and let stand for a few minutes; mix in sugar and olive oil.
• Add the wet mixture to the dry and mix on low speed until the dough forms and ball and no longer sticks to the sides of the bowl. Add extra flour if needed.
• On a lightly floured surface, roll the dough ball out into a log with your hands and cut into 6 portions; flatten and shape into small rounds.
Cherry Topping: (sliced peaches or plums also make great toppings)
- ½ cup fresh cherries, pitted
- ¼ cup sugar
- ½ cup water
• In a small sauce pot, simmer all ingredients together until thick and syrupy.
- Crumbled goat cheese
Grilling and Assembling Pizzas:
• Place the mini pizza dough rounds directly onto a medium-high grill; when the uncooked side begins to bubble, turn the dough over and cook on the other side until nicely browned, crispy, and cooked throughout.
• Spoon cherry mixture on top of pizza dough and top cherries with walnut crumble. Garnish with goat cheese and a drizzle of honey.