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Category: Desserts
Prep Time: Cook Time: Total Time:
1 envelope active dry yeast
1/2 tsp granulated sugar
2/3 cup warm water (105 degrees to 115 degrees)
2 cups all-purpose flour, plus more for rolling dough
1 tsp kosher salt
Extra-virgin olive oil
For the toppings:
1/2 cup goat cheese
1/2 cup cream cheese
1/2 tsp chopped fresh thyme
1/2 cup slivered almonds
1 tsp granulated sugar
1/2 tsp ground cinnamon
2 large pears, quartered and cored
2 tbsp butter, melted
1/2 cup dried cranberries
To prepare the dough: In a medium bowl combine the yeast, sugar, and water. Stir once and let stand until foamy, 5 to 10 minutes. Add 2 cups of the flour, the salt, and 2 tbsp of olive oil. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 3 to 5 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-1/2 hours.
To prepare the toppings: In a medium bowl, thoroughly blend the goat cheese, cream cheese, and thyme. In a medium saute pan over medium heat, toast the almonds until golden brown, about 5 minutes, stirring occasionally. In a small bowl, mix the sugar and cinnamon. Lightly brush the pear quarters with melted butter, sprinkle with the sugar and cinnamon, and grill over Direct Medium heat until tender, 8 to 10 minutes, turning twice during grilling time. Remove from the grill and let cool. Cut the pears lengthwise into 1/4-inch slices.
Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Roll out each piece into a round about 8 inches in diameter and 1/8 inch thick. Lightly brush both sides of each round with olive oil and place on the back of two baking sheets. Gently slide the crusts from the baking sheets and grill over Direct Medium heat until the crusts are marked on the underside, 1 to 3 minutes, rotating the crusts occasionally for even cooking. Don’t worry if the crusts bubble; they will deflate when turned over. Transfer the crusts from the cooking grate to the back of the baking sheets, with the grilled sides facing up.
Spread 1/4 cup of the cheese mixture over each pizza crust, leaving a 1/2-inch border around the edges. Arrange the sliced pears on top. Sprinkle the chopped almonds and cranberries over the pears. Transfer the pizzas from the baking sheets to the cooking grate. Grill until the crusts are crisp, 2 to 4 minutes, rotating the crusts occasionally for even cooking. Transfer to a cutting board. Cut into wedges. Serve warm or at room temperature. Makes 4 small pizzas
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GRILLED PIZZA WITH PEARS, GOAT CHEESE, ALMONDS, AND CRANBERRIES
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Category: Desserts
Prep Time: Cook Time: Total Time:
1 envelope active dry yeast
1/2 tsp granulated sugar
2/3 cup warm water (105 degrees to 115 degrees)
2 cups all-purpose flour, plus more for rolling dough
1 tsp kosher salt
Extra-virgin olive oil
For the toppings:
1/2 cup goat cheese
1/2 cup cream cheese
1/2 tsp chopped fresh thyme
1/2 cup slivered almonds
1 tsp granulated sugar
1/2 tsp ground cinnamon
2 large pears, quartered and cored
2 tbsp butter, melted
1/2 cup dried cranberries
To prepare the dough: In a medium bowl combine the yeast, sugar, and water. Stir once and let stand until foamy, 5 to 10 minutes. Add 2 cups of the flour, the salt, and 2 tbsp of olive oil. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 3 to 5 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-1/2 hours.
To prepare the toppings: In a medium bowl, thoroughly blend the goat cheese, cream cheese, and thyme. In a medium saute pan over medium heat, toast the almonds until golden brown, about 5 minutes, stirring occasionally. In a small bowl, mix the sugar and cinnamon. Lightly brush the pear quarters with melted butter, sprinkle with the sugar and cinnamon, and grill over Direct Medium heat until tender, 8 to 10 minutes, turning twice during grilling time. Remove from the grill and let cool. Cut the pears lengthwise into 1/4-inch slices.
Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Roll out each piece into a round about 8 inches in diameter and 1/8 inch thick. Lightly brush both sides of each round with olive oil and place on the back of two baking sheets. Gently slide the crusts from the baking sheets and grill over Direct Medium heat until the crusts are marked on the underside, 1 to 3 minutes, rotating the crusts occasionally for even cooking. Don’t worry if the crusts bubble; they will deflate when turned over. Transfer the crusts from the cooking grate to the back of the baking sheets, with the grilled sides facing up.
Spread 1/4 cup of the cheese mixture over each pizza crust, leaving a 1/2-inch border around the edges. Arrange the sliced pears on top. Sprinkle the chopped almonds and cranberries over the pears. Transfer the pizzas from the baking sheets to the cooking grate. Grill until the crusts are crisp, 2 to 4 minutes, rotating the crusts occasionally for even cooking. Transfer to a cutting board. Cut into wedges. Serve warm or at room temperature. Makes 4 small pizzas
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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