Peach, Prosciutto, and Goat-Cheese Pizzas

Name: Peach, Prosciutto, and Goat-Cheese Pizzas
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 7 grams package active dry yeast; 591 milliliters all-purpose flour; 2 teaspoons chopped fresh rosemary; 85 grams soft mild goat cheese, crumbled; 3 Tbsps extra-virgin olive oil; 8 very thin prosciutto slices, torn into pieces; 1 teaspoon salt; 1 teaspoon sugar; 237 milliliters warm water (110–115°F)

Peach, Prosciutto, and Goat-Cheese Pizzas requires roughly 25 hours from start to finish. This recipe makes 4 servings with 510 calories, 15g of protein, and 22g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up salt, mild goat cheese, olive oil, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy.

Ingredients you will need

Sugar

Water

Yeast

Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.

Ingredients you will need

Dough

All Purpose Flour

Yeast

Salt

Equipment you will use

Whisk

Bowl

Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other racks in either case) and preheat oven to highest setting (500–550°F; allow about 1 hour to preheat with stone).

Ingredients you will need

Dough

Equipment you will use

Pizza Stone

Oven

Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).

Ingredients you will need

Dough

All Purpose Flour

Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.

Ingredients you will need

Dough

All Purpose Flour

Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Prosciutto

Rosemary

Peach

Cheese

Cooking Oil

Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).

Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.

Equipment you will use

Oven

Shape, top, and bake 2 more pizzas in same manner.

Equipment you will use

Oven

Drizzle remaining oil over pizzas.

Ingredients you will need

Cooking Oil