Text 27845, 60 rader
Skriven 2015-06-06 05:07:24 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1187
====================
 * Originally in: fido.HOME_COO

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

      Title: Spelt Crust Pizza w/Fennel, Prosciutto & Apples Pt 2
 Categories: Pizza, Pork, Fruits, Dairy
      Yield: 6 servings

           CONTINUED from Part One

  Unwrap the dough, transfer to a lightly floured work
  surface and cut into 2 pieces Keep 1 piece covered with
  plastic wrap. Lightly flour your hands and briefly knead
  the other until smooth, 7 to 10 turns Using a rolling pin,
  roll the dough into an elongated pizza, 11 by 8 inches and
  about 1/4 inch thick Do this in stages, occasionally
  turning the dough over and rolling it out further, lightly
  flouring your work surface and the rolling pin each time.
  Place the dough on the pizza peel Spread half of the sour
  cream topping across, leaving a 1/2 -inch border. Cover
  with half of the apple slices, top with half of the fennel
  slices, and sprinkle with half of the prosciutto. Brush
  the border with oil.

  Slide the dough onto the baking stone and bake until the
  fennel just starts to brown at the edges and the rim turns
  golden brown and starts to crisp - it should yield when
  pressed with a finger - about 15 minutes. Use a large
  spatula to lift the edges of the pizza so you can slide
  the peel underneath; carefully transfer the pizza to a
  wooden board. Sprinkle with half of the reserved green
  onions and 1/4 teaspoon of the pepper. Cut with a sharp
  knife and serve at once. Repeat with the second pizza.

  To get a head start: The dough, as in steps 1 and 2, can
  be prepared 1 day ahead. Chill, wrapped in plastic wrap.
  Remove the dough from the fridge and unwrap; flatten it
  slightly, and allow to come room temperature while you
  prep the ingredients and preheat the oven, about 1 hour.

  To lighten it up: Feel free to use part-skim ricotta,
  lowfat milk, and lowfat sour cream, but do not use nonfat.

  by Maria Speck; Ancient Grains for Modern Meals

  Epicurious | July 2011

  Yield: Makes 2 pizzas, to serve 4 to 6 as a main course,
  or 8 as a starter

  MM Format by Dave Drum - 21 October 2011

  Uncle Dirty Dave's Archives

MMMMM

... Tell me what you eat, and I will tell you what you are -- Brillat-Savarin

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