It was finally nice enough out to grill today! I made 2 little pizzas because they fit better on my baby grill than a big pan with a handle. First things first, get your grill happy! It can heat up while you get your ingredients ready.
I stumbled upon this recipe for Grilled Peaches, Mascarpone and Pistachios while noodling around on Pinterest and thought it might be good on pizza as an appetizer or dessert. I combined this recipe with another one I saw that used Rosemary and Balsamic Vinegar.
The crust is the same recipe I used before, this time I added fresh Rosemary:
Crust:
2 1/4 tsp. yeast (or one packet)
1 1/4 Cup warm water
4 1/4 Cup flour + more for rolling out crust
2 tsp. salt
1/4 Cup olive oil
Drizzle of honey (about 2-3 Tbs)
Mix warm water and yeast together, let sit for 5 minutes or so (don’t use hot water, it will kill the yeast). Mix flour and salt, drizzle with honey. Add dry ingredients to wet, mix well. Make sure all flour and water is absorbed. Form into a ball. Grease the bottom of a large bowl with olive oil, coat dough ball in oil. Let sit while you prepare the sauce and toppings. Dust a cutting board with flour and roll dough out to the size of your cast iron pan, if it's too big just rip off the edges, if too small just add a patch piece and press into place. Dough should be smooth and elastic if it sticks to the cutting board add more flour. For this recipe you can toss in the Rosemary whenever and get it incorporated into the dough or sprinkle it on after it's rolled out.
4 1/4 Cup flour + more for rolling out crust
2 tsp. salt
1/4 Cup olive oil
Drizzle of honey (about 2-3 Tbs)
Mix warm water and yeast together, let sit for 5 minutes or so (don’t use hot water, it will kill the yeast). Mix flour and salt, drizzle with honey. Add dry ingredients to wet, mix well. Make sure all flour and water is absorbed. Form into a ball. Grease the bottom of a large bowl with olive oil, coat dough ball in oil. Let sit while you prepare the sauce and toppings. Dust a cutting board with flour and roll dough out to the size of your cast iron pan, if it's too big just rip off the edges, if too small just add a patch piece and press into place. Dough should be smooth and elastic if it sticks to the cutting board add more flour. For this recipe you can toss in the Rosemary whenever and get it incorporated into the dough or sprinkle it on after it's rolled out.
Toppings:
2 Peaches
1/2 Cup Mascarpone Cheese
1/4 Cup Pistachios, Chopped
Honey, just a drizzling
Balsamic Vinegar, just a drizzling
Peaches:
I had issues trying to cut perfect rings around the pits so I just cut the peaches in half in thin slices. Lay them out on a plate and drizzle with Honey and Balsamic Vinegar.
Next step, grill the peaches, I used a grill pan because I didn't want the slices to fall through the cracks. The pan also holds the moisture from the drippings. They don't take very long, we just want them to show grill marks and get a little squishy. Welding gloves are extremely important for this sort of recipe. The pans would be almost impossible to remove without them.
Now we are ready to assemble. Get your crusts ready and lay the grilled peaches on in a single layer. Shake the chopped pistachios over the peaches and add dollops of Mascarpone, sort of evenly. They will even out on the grill as they melt. Drizzle with honey. Toss em on the grill.
Pizzas on the grill don't take long and need to be watched for burning crusts. The farther the coals are from the cooking surface the longer it will take but there is also less of a chance of burning. These pizzas only took a few minutes.
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