Or you can whip up my quick and easy pizza dough which only take an hour to rise. If you’ve got a trusted pizza dough you work with, go with that. The gist on making Peppadew Pizza with Honey and Cracked Pepper. Mozzarella or shredded Italian blend of cheese.Every bit of this pie offer sweet, salty peppery goodness. Especially with the zip of the cracked black pepper. Honey isn’t exactly what you’d consider a conventional pizza topping, but believe me when I say it works. They’re sweet with a mild kick, and when you pair them with crispy cup-and-char pepperoni, cracked black pepper, and a drizzle of thick and sticky honey, it’s a flippin’ delicacy. Peppadew peppers are the perfect pizza topping when you want to zhuzh up your pie. Sweet and peppery smothered with more sweet and peppery. Let cool for a few minutes, sprinkle with chives, the cut into quarters and serve.Feeling adventurous? This sweet, salty, and savory pizza will woo your family and friends with its peppadew peppers, honey drizzle, and cracked black pepper.Place pizza on the preheated stone and bake for 8-10 minutes, checking periodically.Top with sliced peppers, tomatoes, and caramelized onions.Sprinkle Fontina cheese on the base of the pizza.Roll out the dough into one large or two medium sized pizzas.Cook onion, stirring often, until it becomes a deep brown.Add onion, and after the onion starts to brown a little bit, turn the heat to low.Heat olive oil in a frying pan over medium heat.Thinly slice the onion crosswise into rings.Preheat your oven to 500 degrees with the pizza stone on the second-to-top shelf.2-3 Roma tomatoes, sliced 1/4 inch thick.1 Tbsp sherry vinegar (preferably Pedro Ximenez).3-4 Peppadew peppers, sliced thin (available at most salad bars).Pizza dough (as above, or store bought).Roll it out into the desired shape and top. When ready to cook, set the dough on the counter for an hour to get to room temperature.Place the pizza dough in the fridge for a minimum of two days, up to five.Cover tightly with plastic wrap and let the dough sit on your counter for 24 hours.If you are making two small pizzas, separate into two balls, if you are just making one larger one, leave it in one ball. Brush a bowl with olive oil and place the dough in the bowl and cover.When the dough forms a ball, knead it on the counter for a couple minutes until it gets a smooth texture.Add water a bit at a time until the dough comes together into a ball (you may need a little more).Combine everything except the olive oil and water in a stand mixer or food processor and run.1 tsp rapid rise or instant yeast (about half a packet).Serves 2 Fermented Pizza Dough Ingredients If you don’t want to go through the hassle of fermenting, simply let the dough rest for 30 minutes after step 5, then roll it out and top it as you normally would. This is a great dough to make on a Sunday then easily toss together your pizza on, say, Wednesday. It takes a few days, but most of that is just sitting in the fridge. I fermented the dough for this recipe – it’s easier than it sounds, and it greatly increases the lightness and quality of the final crust. A few chives tossed on at the end gives the pizza a light freshness. The caramelized onions add sweetness and the peppadew peppers add a hit of acidity which cuts through the richness of the cheese. This is a white pizza, meaning that there is no tomato sauce, only cheese and toppings. This is an amazingly easy pizza recipe that’s light and delicious.
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