{"id":559,"date":"2020-05-30T14:47:28","date_gmt":"2020-05-30T14:47:28","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=559"},"modified":"2024-02-09T21:35:23","modified_gmt":"2024-02-09T21:35:23","slug":"grilled-pizza-with-peaches-prosciutto-and-arugula","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/grilled-pizza-with-peaches-prosciutto-and-arugula\/","title":{"rendered":"Grilled Pizza with Peaches, Prosciutto, and Arugula"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Grilled Pizza with Peaches, Prosciutto, and Arugula<\/span><\/h2>\n
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Total Time<\/span>3 hours<\/span><\/span> hrs<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> 16 by 9 inch pizzas<\/span><\/span><\/div>\n\n
Author: <\/span>Kat Craddock<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the dough:<\/span><\/h4>
  • 1<\/span> Tbsp.<\/span> active dry yeast<\/span> 10 g<\/span><\/li>
  • 6<\/span> cups<\/span> all-purpose flour<\/span> 875 g<\/span><\/li>
  • 2\u00bd<\/span> kosher salt<\/span> 9 g<\/span><\/li>
  • Extra-virgin olive oil<\/span><\/li><\/ul><\/div>

    <\/span>For the topping:<\/span><\/h4>
    • \u00bc<\/span> cup<\/span> extra-virgin olive oil<\/span><\/li>
    • 2<\/span> tsp.<\/span> crushed red chile flakes<\/span><\/li>
    • 2<\/span> oz.<\/span> young pecorino cheese<\/span> shaved into wide strips with a vegetable peeler (\u2154 cup)<\/span><\/li>
    • 1<\/span> large firm-ripe peach<\/span> sliced \u00bc inch thick<\/span><\/li>
    • 4<\/span> thin slices prosciutto<\/span> torn into shreds<\/span><\/li>
    • 1<\/span> cup<\/span> arugula<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Make the dough: In a large bowl, add the yeast and \u00bd cup warm water (105\u2013110\u00b0F); stir to combine. Set aside until the surface is very foamy, 5\u201310 minutes.<\/div><\/li>
      • On a large, clean work surface, add the flour and salt, stir to combine, and form into a tall mound with a deep well in the center. Add 1\u00bd cups cool water to the yeast mixture, then pour the liquid in the well. Using a fork, slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter-clockwise circles around the border of the well, pulling in a bit of flour with every turn until a shaggy dough forms. When the dough is firm enough to hold its shape, use a dough scraper or wide spatula to scrape the remaining flour over the mass. Knead the dough until smooth and shiny, 7\u201310 minutes, then grease a large bowl with a drizzle of oil and transfer the dough to the bowl. Turn the dough over a few times to coat it in oil, then cover the bowl loosely with plastic wrap, and set aside at room temperature until nearly doubled in size, about 2 hours.<\/div><\/li>
      • Punch down the dough, fold it in thirds, then lift and flip it over completely. Cover loosely with plastic and set aside at room temperature until very gassy and nearly doubled in size, 35\u201340 minutes more. 8. Meanwhile, make the chile oil: In a small pot over low heat, add \u00bc cup oil. Once the oil is hot and shimmering but not yet smoking, add the chile flakes, then turn off the heat, cover, and set aside to cool to room temperature.<\/div><\/li>
      • Turn the dough out onto a lightly floured work surface. Divide into 4 even pieces (about 10 ounces each) and roll each piece into a loose ball. Cover loosely with plastic wrap and let rest while you preheat the grill.<\/div><\/li>
      • Set up a charcoal grill for indirect cooking, or a gas grill for two-zone cooking (alternatively, preheat a grill pan over high heat). Set a small bowl of oil and a pastry brush by the grill or stove.<\/div><\/li>
      • Liberally oil a clean work surface. Working with one piece of dough at a time, use your fingers to dimple and stretch the dough out to a thin, even rectangle, about 16 by 9 inches.<\/div><\/li>
      • Grill the dough over direct heat (or in the hot grill pan) until the dough is evenly charred on the bottom and very bubbly and beginning to set on the top, 2\u20133 minutes. Using tongs, flip the dough, then brush the charred side lightly with oil. Continue cooking until the opposite side is crispy and charred in places, about 2 minutes more, then flip again and brush lightly with oil. Transfer the dough to indirect heat (or turn the heat under the grill pan down to medium), then top with \u00bc of the cheese, followed by \u00bc of the peaches and prosciutto. Continue cooking just until the cheese and prosciutto fat are softened and beginning to melt, and the peaches are warmed, 2\u20133 minutes more. Slide the pizza onto a cutting board, then top with a generous handful of fresh arugula and 1 tablespoon of the chile oil. Repeat with the remaining dough and toppings. Cut the pizzas into strips and serve immediately.<\/div><\/li><\/ul><\/div><\/div>\n
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