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~ A Place In The Sun ~ Recipe

Ingredients

How to make it

  • Reduced Balsamic...
  • 1/2 Cup Balsamic Vinegar...the good stuff.
  • Place balsamic in a small saute pan,turn on the heat to medium high,let simmer until reduced and noticeably taking on a different form...watch it like a eagle...because if it burns,it's ruined forever,and you'll have to start all over again...there just ain't no way to salvage burnt balsamic...so,err on the side of under reduced,it will continue to slightly reduce more as it is cooling off.
  • Hands On...
  • It's best to use your hands...you could use a stand up mixer...but,the engine starts to make this noise,shakes a bit,and then starts smoking after a few minutes...so...hands,it is...besides,hand work is therapeutic :o)
  • Combine the water,sugar,yeast altogether,nice and cozy like until the mixture starts to bubble slightly,then add the extra virgin olive oil and stir about a bit,then add to the flour and salt...knead until the dough is firm and smooth...the dough will be very wet and sort of difficult to work with,liberally coat your hands with flower before attempting to remove it,divide it into four mounds,line baking sheets with parchment paper...be sure to oil the parchment paper.
  • Placing two mounds on a sheet,lightly rub the mounds with olive oil,then cover loosely with glad wrap that you have applied oil to as well...allow the mounds to rise in a warm spot until they are doubled in bulk...reckon it will take a couple of hours depending on how warm your surrounding atmosphere is at that particular placement.You may wish to freeze this,and that would be excellent, for when you really want to enjoy your guest and not be at the kitchen counter all that time :o)
  • ~ so ~
  • after the initial rise,collapse the dough,wrap it in glad wrap,place in a freezing container and compartmentalize in the deep freeze...when you are ready to complete,take it out of the deep freeze, let sit at a nice room temperature for about an hour and then you may proceed with rollin'...toppin'...and bakin'
  • Dab your fingers in flour and then place one mound on a generously floured kitchen counter...then press down in the center with the tips of your fingers spreading the dough with your hands as you go,when the dough has doubled in width use a floured rolling pin...or,continue using floured hands if you are skilled at making pizza...then shape it until it is thin,like flatbread,the outer circumference should be thicker then the center.
  • If the dough is being very stubborn then let it rest for about twenty minutes or so...let it relax,and then you can begin again.
  • Now's the time to apply the heat...and I mean high heat!
  • Line the baking sheet with parchment paper and oil lightly with the olive oil,then place rolled out dough onto the parchment paper.
  • Drizzle dough with a little olive oil and using your hand,rub it over the surface to coat evenly.
  • Cover the dough with a layer of ricotta,mascarpone,feta,buffalo mozzarella,whatever you wish...
  • ~but~
  • The Parmigiano is a must!
  • Arrange one layer of sliced peaches on top of the cheese...sprinkle the peaches with fresh Parmigiano Reggiano...place in your very hot oven and bake for about ten minutes,or,until the crust is a lovely colour and the cheese has melted into a ribbon that flows over the peaches.
  • Remove from the oven...sprinkle fresh basil,or,sprigs of arugula,drizzling with the reduced balsamic on a just baked pizza is kinda of important,for it needs that hit of freshness as well as the bite that the reduced balsamic gives.
  • All it takes is a firm hand...and a gentle touch
  • Slice...Serve
  • ~and~
  • Enjoy the...
  • https://youtu.be/EWI6u8wVAlk :o)
  • ~ A cowboy's hands are as strong as steel,as tough as leather,but soft enough to touch a hummingbirds wing,and the skin of a woman,and not disturb the beauty of either ~

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The Cook

22566 TX

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