Favorite Recipes of Maverick Swaniel Harrienger











{July 2, 2013}   Apricot + Prosciutto Thin-Crust Pizza (Cooking Light: Crave! [2013])

.5 cup warm water

.5 teaspoon dry yeast

8.5 divided teaspoons olive oil

.5 divided teaspoon kosher salt

6 ounces bread flour

Cooking spray

2 tablespoons yellow cornmeal

1 teaspoon chopped fresh thyme

.25 teaspoon freshly ground black pepper

3 pitted apricots, cut into 8 wedges

2 peeled and thinly sliced shallots

.75 cup crumbled goat cheese

1.5 tablespoons finely chopped fresh flat leaf parsley

1 tablespoon minced fresh chives

1 cup arugula

1 ounce thinly sliced prosciutto

.25 cup shaved fresh Parmigiano Reggiano cheese

  1. Combine .5 cup warm water and yeast in stand mixer bowl with attached dough hook; let stand 5 m.  Add 4 teaspoons oil and .25 teaspoon salt to yeast mix.  Weigh or lightly spoon flour in measuring cups; level with a knife.  Sprinkle flour over yeast mix; mix 2 m.  Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray.  Refrigerate 24 h.
  2. Remove dough from refrigerator.  Let stand, covered, 1 h.  Punch dough down.  Sprinkle cornmeal on a lightly floured baking sheet without raised edges.  Roll dough into a thin 12″ circle on prepared baking sheet.  Crimp edges to form a .5″ border.  Pierce dough several times with a fork.  Cover dough lightly with plastic wrap.
  3. Position oven rack in lowest setting.  Place pizza stone or heavy baking sheet on rack.  Preheat oven to 550 degrees F.  Preheat stone or sheet 30 m.
  4. Combine 1 tablespoon oil, thyme, pepper, apricots, shallots, and .25 teaspoon salt; toss gently.  Remove plastic wrap from dough; slide dough onto preheated stone or sheet, using a spatula as a guide.  Bake at 550 degrees F 4 m.  Top dough with goat cheese + apricot mix.  Bake 5 m more.  Cut into 10 wedges; sprinkle with parsley and chives.  Toss arugula with 1.5 teaspoons oil; arrange arugula over apricot mix.  Top with prosciutto and Parmigiano Reggiano cheese.  Serves 5.
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