Source: Gourmet Magazine, August 2000
Ingredients
Dough
1 package active dry yeast (2-1/4 tsp)
1 tsp sugar
1 cup warm water (110-115 degrees)
2-1/2 cups all-purpose flour
1 tso saltl
Topping
3 T extra-virgin olive oil
1-1/2 firm-ripe peaches, cut into thin wedges and halved crosswise (better if roasted)
8 very thin prosciutto slices, torn into pieces
3 oz soft mild goat cheese, crumbled
2 tsp chopped fresh rosemary
1 package active dry yeast (2-1/4 tsp)
1 tsp sugar
1 cup warm water (110-115 degrees)
2-1/2 cups all-purpose flour
1 tso saltl
Topping
3 T extra-virgin olive oil
1-1/2 firm-ripe peaches, cut into thin wedges and halved crosswise (better if roasted)
8 very thin prosciutto slices, torn into pieces
3 oz soft mild goat cheese, crumbled
2 tsp chopped fresh rosemary
Preparation
Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.
Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1-1/2 hours.
While dough is rising, put pizza stone in lowest position of oven and preheat oven to highest setting (500-550 degrees). (Can be made as a grilled pizza instead-- may need to finish melting cheese under broiler for a few minutes so dough doesn't burn)
Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).
Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour beneath.
Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.
Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).
Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.
Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1-1/2 hours.
While dough is rising, put pizza stone in lowest position of oven and preheat oven to highest setting (500-550 degrees). (Can be made as a grilled pizza instead-- may need to finish melting cheese under broiler for a few minutes so dough doesn't burn)
Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).
Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour beneath.
Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.
Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).
Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.
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