You Gotta Eat Here!

You Gotta Eat Here!

The Stephanie

  • serves 3 - 4

This killer pizza boats some incredible flavours and ingredients: homemade dough, caramelized pears, thin slices of prosciutto, a balsamic reduction and some goat cheese, oil and Parmesan to top it all off.

25 Ratings
Directions for: The Stephanie

Ingredients

Dough (Makes 4 pizzas)

1 ½ tsp active dry yeast

2 ⅔ tsp sea salt

5 ⅓ cups "00" flour (available at specialty food stores)

Caramelized Pears

1 (19-oz) can halved pears, drained

2 Tbsp canola oil

3 Tbsp brown sugar

Prosciutto

1 oz sliced prosciutto, cut into 1/2-inch squares

1 Tbsp canola oil

Balsamic Reduction

2 cups balsamic vinegar

½ cup white sugar

Assembly

½ Tbsp extra-virgin olive oil

2 oz goat cheese

2 oz shredded Parmesan

Directions

Dough (Makes 4 pizzas)

1. In a small bowl, stir yeast into ¼ cup of warm water (80ºF); set mixture aside for 2 minutes to activate the yeast.

2. In a second small bowl, combine 1 ½ cups of warm water (80ºF) with sea salt; stir well to dissolve salt.

3. Add 1 cup of the flour to the bowl of a stand mixer fitted with a hook attachment.

4. Pour salted water into the mixer with the flour and stir on low speed for 2 minutes.

5. Add yeast mixture and continue mixing on low for 2 minutes.

6. Working in batches, add remaining flour and mix on low for five minutes, until dough pulls away from the sides of the bowl.

7. Remove dough from the bowl and form into a ball; place dough into a greased bowl and cover with a warm damp cloth and a layer of plastic wrap, to keep the dough moist.

8. Set dough aside at room temperature to rise for 1 hour, or until dough has doubled in size.

9. Divide dough into four 9-ounce portions and shape each portion into a ball.

10. Place dough into a sealable container and refrigerate for 24 hours. Note: at this point, extra dough can be frozen in freezer bags for later use.

Caramelized Pears

1. Slice drained pears into ½-inch slices.

2. In a heavy-bottomed pan, heat oil over medium heat.

3. Add pears to the pan and cook, while stirring, for 10 to 15 minutes, until pears are brown on all sides.

4. Stir brown sugar into the pan with the pears.

5. Continue stirring and cooking for about 5 minutes, until sugar melts and sticks to the pears.

6. Remove pears form the pan and place into a mesh strainer to drain and cool.

Prosciutto

1. Heat oil in a medium pan over medium high heat.

2. Add chopped prosciutto to the pan and cook, while stirring, for 10 to 15 minutes, until prosciutto is crisp and brown.

3. Remove prosciutto from the pan and set on a paper towel to drain the excess fat.

Balsamic Reduction

1. In a large heavy-bottomed pot, combine vinegar and sugar and heat over medium low heat.

2. Simmer mixture for about 10 minutes, until mixture has reduced by about two thirds.

3. Remove pot from heat and set aside to cool.

Assembly

1. Remove dough from the fridge and set aside to bring to room temperature.

2. Place pizza stone in the oven and heat oven to 500ºF.

3. Stretch dough into an 11-inch round.

4. Brush pizza with ½ tablespoon of extra virgin olive oil.

5. Top pizza with goat cheese, reserved prosciutto, reserved caramelized pears, and a sprinkle of Parmesan cheese.

6. Slide pizzas onto the hot pizza stone and cook for 5 to 7 minutes, until the edges and bottom are browned.

7. Remove pizza from the pizza stone and place on a cutting board to cool.

8. Drizzle balsamic reduction over the pizza and serve.

Tips and Substitutions

Special Equipment:  Mixer, mesh sieve, pizza stone

Recipe makes 4 rounds of dough, with toppings listed per pizza. Dough requires at least 24 hours to rise before use.

Leftover dough can be sealed in a plastic bag and frozen for later use. Leftover balsamic reduction will keep indefinitely if sealed and refrigerated. Leftover caramelized pears will keep for up to 3 days in the fridge.

Source and Credits

Courtesy of Brian Vallis of Piatto Pizzeria

See more: Bake, Cheese, Comfort Food, Fruit, Italian, Main, Pork


http://www.foodnetwork.ca/recipe/the-stephanie/18388/

Comments

More Recipes You'll Love