Text 24175, 97 rader
Skriven 2015-02-19 06:17:52 av Dave Drum (1:261/38.0)
Ärende: Gourmet 216
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Pizza w/Pears, Fresh Pecorino & Walnuts
 Categories: Pizza, Fruit, Cheese, Nuts
      Yield: 4 servings

MMMMM---------------------------CRUSTS--------------------------------
  1 1/4 c  Warm water (110øF/43øC)
           Pn sugar
  1 1/2 ts Active dry yeast
  1 1/2 ts Salt
  2 3/4 c  (or more) bread flour;
           - divided

MMMMM--------------------------TOPPINGS-------------------------------
     12 oz Brinata or aged Manchego
           - cheese
      2    Pears; halved, cored, very
           - thin sliced
    2/3 c  Walnut pieces; coarsely
           - broken
           Fresh cracked black pepper
           Extra-virgin olive oil

  No need to heat up the oven. Not only is grilling faster
  than baking, but it also adds a nice smoky flavor to the
  pizza.

  FOR CRUSTS: Pour 1 1/4 cups warm water into large bowl. Add
  sugar; sprinkle yeast evenly over and stir to blend. Let
  stand until yeast dissolves and mixture looks spongy, about
  10 minutes. Mix in salt, then 2 1/2 cups flour. Stir until
  shaggy-looking dough forms. Sprinkle work surface with 1/4
  cup flour; turn dough out onto work surface. Knead dough
  until smooth and only slightly sticky, adding more flour if
  very sticky, about 8 minutes. Dust dough all over with flour.
  Place in clean large bowl. Cover with plastic wrap andtowel.
  Let dough rise in warm draft-free area until doubled in
  volume, about 1 1/2 hours.

  Knead dough down.

  Dust lightly with flour. Divide into 4 equal pieces. Place
  on work surface.

  Cover dough with kitchen towel and let rest 30 minutes.

  Prepare barbecue (medium-high heat).

  Working with 1 dough piece at a time, stretch and roll out
  on lightly floured surface to 9" to 10" round. Grill until
  beginning to color, about 1 1/2 minutes per side. Transfer
  crusts to baking sheets.

  DO AHEAD: Pizza crusts can be made 6 hours ahead. Let crusts
  stand at room temperature.

  FOR TOPPINGS: Thinly slice cheese; arrange atop crusts,
  leaving 1/2" plain border. Cover cheese with single layer
  of pear slices (there may be some pear left over), then
  scatter walnuts over.

  Prepare barbecue (medium heat).

  Working in batches if necessary, transfer pizzas to grill.
  Cover and cook until cheese softens and crust is golden on
  bottom, 4 to 5 minutes. Transfer pizzas to work surface.
  Sprinkle with pepper; drizzle with oil. Cut into wedges
  and serve.

  INGREDIENT TIP: This recipe calls for Brinata, a specific
  kind of pecorino fresco. Pecorino fresco is a fresh
  sheep's milk cheese that is milder in taste and softer
  than Pecorino Toscano or Pecorino Romano. Look for
  pecorino fresco at your local cheese shop or purchase it
  online from murrays cheese.com or agferrari.com. Manchego
  cheese, which is also made from sheep's milk, is a good
  substitute.

  by Cristina Ceccatelli Cook

  Bon Appétit | August 2008

  Makes about 4 pizzas

  Meal Master Format by Dave Drum - 18 August 2008

  Uncle Dirty Dave's Archives

MMMMM

... Zucchini is NOT the name of a revealing swimsuit!

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)