PEACH AND SWEET RICOTTA PIZZA
WITH PEACH BALSAMIC VINEGAR REDUCTION
2 cups “00” flour
2 cups AP “all purpose” flour
2 packages instant rise yeast
1 teaspoon salt
1 teaspoon sugar
1 tablespoon extra virgin olive oil mild
Warm water at 160° F about a cup (more if needed to make the dough)
1 quart ricotta cheese
4 tablespoons powdered sugar
1 teaspoon vanilla extract
½ cup heavy cream (optional)
Fresh peaches, pears, or apples. The fruit should be soft to melt into the pizza.
WHITE PEACH BALSAMIC VINEGAR REDUCTION, IL FIORELLO OLIVE OIL CO
For the dough
Place the flour, yeast, salt, sugar, and olive oil into the bowl of a mixer.
Add the warm water slowly until the dough comes together and is just slightly firm
Roll into a ball and place in a stainless steel bowl cover with a light coating of oil and then clear kitchen wrap.
Put in a warm draft free place to rise for about 1-2 hours until at least doubled.
Punch down measure out each individual pizza amounts and let rise again.
For the Ricotta Cheese
Place the quart of ricotta cheese, the powdered sugar and vanilla extract into a mixing bowl and whip until almost doubled in size. Sometimes adding ½ cup heavy cream makes it whip more easily. Do this at the last minute to maintain the fluffiness of the cheese.
For the fruit
Halve the peaches, remove the stone and slice the peaches into eights
Roll out the pizza dough into a personal size dessert pizza or larger if you are inclined to share.
Spread the fluffy ricotta over the pizza
Carefully place the sliced peaches in concentric circles to almost cover the ricotta
Place the pizza into the pizza oven for about 2 minutes, more or less depending on the heat of the over. Ours cooks well at 450° to 500° C. (842°F to 932°F).
Drizzle on the White Peach Balsamic Vinegar Reduction after cooking.
Serves about 10 large slices.
©IL Fiorello Olive Oil Company