Summer Peach Pizza
From luisascatering 13 years agoIngredients
- Crust: shopping list
- 2 cups all purpose flour shopping list
- 2 sticks unsalted butter, chilled and cut into small cubes shopping list
- 1/2 teaspoon kosher salt shopping list
- 2 tablespoons granulated sugar shopping list
- 1/4-1/3 cup ice water shopping list
- Topping: shopping list
- 3 cups fresh peaches, peeled, pitted and sliced shopping list
- 1½ cups raspberries (or blackberries, or a mix) shopping list
- 2 tablespoons fresh lemon juice shopping list
- 4 tablespoons granulated sugar shopping list
How to make it
- Preheat oven to 400º F.
- To make the crust: place flour, butter, salt and sugar in mixing bowl. With the paddle attachment, mix the ingredients slowly until the mixture has lumps the size of peas (this can also be done in a food processor). Add just enough ice water to make dough come together in the bowl. Do not over mix dough. Turn dough out onto a layer of plastic wrap on the counter. Wrap tightly into a flat square package and refrigerate for 30 minutes.
- Mix the fruit, 3 tablespoons of sugar and lemon juice in mixing bowl and set aside. Roll the dough out into a ¼” sheet and place on a sheet pan. Roll and fold the edges up to make an irregular shape “pizza.” Don’t be fussy, rustic is better. Scatter the fruit over the dough and sprinkle with the remaining tablespoon of sugar.
- Bake pizza in the oven for 10 minutes at 400º and then reduce to 375º; continue to bake for 20 to 30 minutes until the dough is golden brown and the fruit softens. Serve warm with vanilla ice cream/gelato.
- Suggested wine pairing: serve with 2004 J Viognier or 1999 J Vintage Brut
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