I found an interesting pizza recipe that I am going to make tonight....Gorgonzola and grape pizza with fontina cheese as well.
It is made on a stone...so hopefully it will have some brick oven qualities.
How did it turn out? It really sounds yummy!
whats for dinner tonight
- Thread starter Allifunn
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How did it turn out? It really sounds yummy!
Allifunn, do you have a stone already? If you don't you can have mine. I don't have a use for it anymore so if you'd like it, it's yours. I find that my convection oven does away with the need for a stone, so it sits in my cupboard. It needs a good home!
We had chicken pot pie tonight. It's only mid-September but already the leaves are falling and it feels un-summery. Pot pie hit the spot tonight.
Are you bringing me a Costco pie soon??
My trip in October is going to be pretty quick.....I wish we could have a pizza cook off!!!I guess "foodies" all think alike. GTTBD was looking for a pizza stone for our house in Seagrove yesterday. We have one here. But, he would like to have one there as well. Maybe we can have a pizza cook off while were there.
OMG...it was wonderful! I did not thin out the crust as much as I would have liked....but it was delish!!! I think some prochutto on top would have been good also! I heated up the stone at 500 degrees for about 45 minutes prior to cooking...so it cooked quick and crispy!
I will have to post the recipe!
Are you bringing me a Costco pie soon??
Yes, I'll bring the pie when we see you next week at the Stones concert. Do you think we should ask Mick if he'd like to dine with us?
Gorgonzola and Grape Pizza
For dough
1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
1 3/4 cups unbleached all-purpose flour
3/4 cup warm water (105-115?F)
1 teaspoon salt
1/2 tablespoon olive oil
For topping
1/3 cup Vin Santo (I didn't have this so I used Maderia)
1 tablespoon sugar
1 1/2 cups red seedless grapes (9 oz), halved lengthwise
5 oz Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)
2 oz Gorgonzola dolce, crumbled
1/2 teaspoon coarsely ground black pepper
Special equipment: a pizza stone; parchment paper
Make dough:
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a cup and let stand until mixture appears creamy on surface, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast.)
Whisk salt into 1 1/4 cups flour in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (1/4 to 1/2 cup) for dough to begin to pull away from side of bowl. (This pizza dough will be slightly wetter than others you may have made.)
Knead dough on a floured work surface with floured hands, reflouring when dough becomes too sticky, but using as little flour as possible, until dough is smooth, soft, and elastic, about 8 minutes. Form dough into a ball and dust generously with flour. Put dough in a medium bowl and cover bowl with plastic wrap, then let dough rise in a warm, draft-free place until doubled in bulk, about 1 1/4 hours.
Shape dough and make topping:
At least 45 minutes before baking pizza, put pizza stone on oven rack in lower third of oven and preheat to 500?F.
Do not punch down dough. Gently dredge dough in a bowl of flour to coat, then transfer to a parchment-lined pizza peel or baking sheet (without sides). Lightly flour parchment (around dough). Pat out dough evenly with your fingers and stretch into a 13-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
Bring Vin Santo with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 1 tablespoon, about 5 minutes. Add grapes to saucepan and stir gently to coat with syrup, then transfer to a bowl. Add cheeses and pepper to bowl, then stir to combine.
Assemble pizza:
Arrange topping on dough leaving a 1-inch border.
Slide pizza on parchment onto pizza stone. Bake pizza until dough is crisp and browned and cheese is golden and bubbling in spots, 14 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes and remove parchment before slicing.
Cooks' note: Dough can rise slowly, covered and chilled, 1 day ahead. Bring to room temperature before shaping.
Makes 6 (first course) servings.
YUMMY, YUMMY, YUMMY!!!!!!
For dough
1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
1 3/4 cups unbleached all-purpose flour
3/4 cup warm water (105-115?F)
1 teaspoon salt
1/2 tablespoon olive oil
For topping
1/3 cup Vin Santo (I didn't have this so I used Maderia)
1 tablespoon sugar
1 1/2 cups red seedless grapes (9 oz), halved lengthwise
5 oz Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)
2 oz Gorgonzola dolce, crumbled
1/2 teaspoon coarsely ground black pepper
Special equipment: a pizza stone; parchment paper
Make dough:
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a cup and let stand until mixture appears creamy on surface, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast.)
Whisk salt into 1 1/4 cups flour in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (1/4 to 1/2 cup) for dough to begin to pull away from side of bowl. (This pizza dough will be slightly wetter than others you may have made.)
Knead dough on a floured work surface with floured hands, reflouring when dough becomes too sticky, but using as little flour as possible, until dough is smooth, soft, and elastic, about 8 minutes. Form dough into a ball and dust generously with flour. Put dough in a medium bowl and cover bowl with plastic wrap, then let dough rise in a warm, draft-free place until doubled in bulk, about 1 1/4 hours.
Shape dough and make topping:
At least 45 minutes before baking pizza, put pizza stone on oven rack in lower third of oven and preheat to 500?F.
Do not punch down dough. Gently dredge dough in a bowl of flour to coat, then transfer to a parchment-lined pizza peel or baking sheet (without sides). Lightly flour parchment (around dough). Pat out dough evenly with your fingers and stretch into a 13-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
Bring Vin Santo with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 1 tablespoon, about 5 minutes. Add grapes to saucepan and stir gently to coat with syrup, then transfer to a bowl. Add cheeses and pepper to bowl, then stir to combine.
Assemble pizza:
Arrange topping on dough leaving a 1-inch border.
Slide pizza on parchment onto pizza stone. Bake pizza until dough is crisp and browned and cheese is golden and bubbling in spots, 14 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes and remove parchment before slicing.
Cooks' note: Dough can rise slowly, covered and chilled, 1 day ahead. Bring to room temperature before shaping.
Makes 6 (first course) servings.
YUMMY, YUMMY, YUMMY!!!!!!
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oooooooooooooohhhhhhhhh, allifunn, what a pizza!!! I gotta try it, or a version of it. what do you suggest in place of grapes? I just do not do grapes in my food (though I like them). I know this is what makes this pizza special, but I gotta figure out something else...
actually, I'm interested in just learning your basic pizza skills. I've not done it often enough to get good at it. we LOVE pizza around here, as you know...
actually, I'm interested in just learning your basic pizza skills. I've not done it often enough to get good at it. we LOVE pizza around here, as you know...
Love the pizza recipe and thanks for the tip on heating the stone.
I made a really good Shrimp, tomato,and orzo pasta for a dinner on Thursday....went over very well. Last night I had some yummy tasso and grits thanks to a very kind SoWaller.
I made a really good Shrimp, tomato,and orzo pasta for a dinner on Thursday....went over very well. Last night I had some yummy tasso and grits thanks to a very kind SoWaller.
Oh, tasso grits??? how did you prepare it?
Orzo is my new favorite food. I have a few recipes, and they are just delicious, and so easy.
MMMM....Let me think about this
I can't imagine what could replace the grapes.......:scratch: :scratch:...........:idea: Do you like pears? Carmalized pears or carmalized onions????