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Active Time: 30 Minutes
Total Time: 2 Hours 5 Minutes
Yield: Makes four 6-inch pizzas; serves 4 or 8
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| A pizzeria sometimes pairs standard dough with sweet toppings to create a rustic dessert. In this example of that tradition, the intense heat of the hot pizza stone helps the ingredients to caramelize quickly and results in a homey dish that is creamy yet not too rich. |
RECIPE INGREDIENTS
| Neapolitan pizza dough, completed through the second rising |
| All-purpose flour for dusting |
| 1 cup (8 ounces) mascarpone cheese |
| 2 teaspoons plus 2 tablespoons sugar |
| 2 egg yolks |
| 2 baking apples such as Granny Smith or Gravenstein, halved, cored and thinly sliced |
| 1 pear, halved, cored and thinly sliced |
| 2 tablespoons coarsely chopped almonds |
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Other necessary recipes:
Neapolitan Pizza Dough
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DIRECTIONS
Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 475 degrees F.
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Cut each ball of dough into 2 equal pieces so that you have 4 balls. One at a time, place the balls on a lightly floured work surface and flatten slightly. Sprinkle a little flour on the top of the dough and, using your fingertips, press evenly until the ball is shaped into a round, flat disk. Gently lift the dough and stretch and rotate it until it is about 1/4 inch thick and 6 inches in diameter. Alternatively, using a rolling pin, gently roll out each ball into a round 6 inches in diameter. Try not to let the center of the disks become too thin in comparison to the edges. Gently lay the dough rounds on a lightly floured pizza peel or rimless baking sheet.
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In a small bowl, stir together the mascarpone, 2 teaspoons sugar and egg yolks until evenly blended. Spread the mixture over the pizza rounds, dividing it evenly and leaving about 1 inch uncovered at the edges. Arrange the apple and pear slices attractively on the rounds, dividing evenly and overlapping the slices slightly. Sprinkle the rounds with the remaining 2 tablespoons sugar and the almonds. Quickly slide the pizzas onto the preheated stone or tiles.
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Bake until the edges of the dough are golden brown and the sugar is slightly caramelized, 15 to 18 minutes. Using a large metal spatula, remove the pizzas from the oven. Slide each pizza onto an individual dessert plate and serve immediately. Alternatively, transfer to a cutting board, cut each pizza in half and serve on individual serving plates.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes four 6-inch pizzas; serves 4 or 8
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| Carbohydrates, Total: |
33g |
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