Subject: Summer Pizza & Wine
Content: Summer Peach Pizza
WINE: Color: White, Varietal: Viognier, Vineyard: J, Year: 2003 FOOD:
Vegetables
COMMENTS: -->Pizza Anyone? RECIPE: Ingredients:
Crust
2 cups Flour
½ lb Butter, chilled and cut into small cubes
½ tsp Salt
2 Tbl Sugar
¼-1/3 cup Ice Water
Topping
3 cups Fresh Peaches, sliced
1½ cups Mixed Fresh Raspberries and Blackberries
2 Tbl Fresh Lemon Juice
2 Tbl Sugar Summer Peach Pizza
Method:
Preheat oven to 400º F.
To make the crust: place flour, butter, salt and sugar in mixing bowl.
With the paddle attachment, mix the ingredients slowly until the
mixture has lumps the size of peas. Add just enough ice water to make
dough come together in the bowl. Do not over mix dough. Turn dough out
onto a layer of plastic wrap on the counter. Wrap tightly into a flat
square package and refrigerate for 30 minutes.
Mix the fruit and lemon juice in mixing bowl and set aside. Roll the
dough out into a ¼” sheet and place on a sheet pan. Roll and fold the
edges up to make an irregular oval shape “pizza.” Don’t be fussy,
rustic is better. Scatter the fruit over the dough and sprinkle with
the sugar.
Bake pizza in the oven for 10 minutes at 400º and then reduce to 375º;
continue to bake for 20 to 30 minutes until the dough is golden brown
and the fruit softens. Serve warm with vanilla ice cream.
Serving Size: Serves 6-8 *matchmywine.com
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