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Post by marlaoh on Jul 30, 2003 7:06:16 GMT -6
STONE FRUIT PIZZA
START THIS SUMMER fruit dessert recipe one day in advance of serving. Special equipment: 14” pizza pans, preferably non-stick. To make the Danish dough 1lb bread flour 2 1/6oz sugar 3 oz salt 1 oz fresh yeast 2 1/2 tbsp. butter, plus additional for the pizza pan 4 eggs 4 tbsp. milk 1 tbsp. fresh lemon juice 1/2 tsp cardamom Cornmeal, for dusting pans To make the filling 4 plums 8 apricots 4 peaches, halved and pitted 1/2 lb cherries, halved and pitted Other Powdered sugar, for dusting the rim of the pizza. Combine the bread flour, sugar, salt, yeast, 2 1/2 tbsp. butter, 3 eggs, milk, lemon juice and cardamom in the mixing bowl of a standing mixer. With the dough hook in place, bring the ingredients together slowly, and then increase speed to medium, and mix for 10-15 minutes, until the dough is smooth and elastic. Cover the bowl with plastic wrap and rest it at room temperature overnight. Pre-heat the oven to 350 degrees F. Divide dough into four equal pieces; work with one at a time, and cover remaining pieces lightly with a damp cloth until ready to roll out. Lightly butter the inside surfaces of two non-stick pizza pans; lightly dust with cornmeal to cover, and set aside.
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