I'm back with a little summer pizza fun

Well, I have not had much inspiration over the past few months to cook or do much of anything as I am currently expecting our next child due sometime around Halloween. I have spent the first half of this pregnancy tired and sick so this blog has gone into a slight hiatus. Well I am back and our Indiana summer full of CSA goodies and backyard garden bounties has inspired me to get cooking in the kitchen. I have also been very compelled by sweet and savory pregnancy cravings, so I apologize if over the next 4-5 months if your blood sugars rise....

NECTARINE, BASIL, AND GOAT CHEESE PIZZA

Homemade Pizza Dough als KitchenAid Stand Mixer Method

makes 2 medium pizzas (serves 4)

Note: my stand mixer is probably one of my favorite appliances. If you do not have one, your can always substitute with a pre-made dough.

Dough Ingredients:


3 cups flour


2 teaspoons (1 packet) instant yeast 


1/2 tablespoon olive oil 


1/4 teaspoons kosher salt 


1 1/3 cups warm water 


a sprinkle of Cornmeal

*Start this recipe about an hour before you want to make your pizza. Start pre-heating your oven 15 minutes into the rise time.

1  In the bowl of your stand mixer, combine all of your ingredients, leaving out a little bit of the water.

2  Using the dough hook from your mixer, stir until a loose dough forms on low. If a dough doesn’t form, add the rest of the water. If the dough is extremely wet and sticky, and a bit of flour. Gradually increase the speed to medium until a ball forms. This should take about 30 seconds. If the dough does not release from the sides of the bowl, add a bit more flour. If the dough is very dry, add a small amount of water.  Once the dough forms into a ball, allow the mixer to knead for 8 minutes at medium-high.

3  After the kneading is finished, divide the dough in half. Using floured hands, gently shape each dough into a boule. Set on a floured surface and dab with a little bit of olive oil to keep them moist. Cover with a damp towel and allow to rise for 45 minutes to 1 hour.

4  To stretch the dough, pick up the risen dough and gently shape into a circle. Do not over-work or fold the dough. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.

5  Sprinkle a little bit of cornmeal onto a pizza peel, baking stone or rimless baking sheet. Place the stretched dough onto the peel and quickly add toppings.

Pizza Ingredients:

olive oil for greasing

shredded light mozzarella

goat cheese

2 nectarines, sliced thinly (I used a combination of both on this one)

handful of chopped fresh basil

balsamic vinegar (about 1/2 cup for a full sized pizza)

Directions:

Preheat the oven to 500ºF

Brush a bit of olive oil over the dough, then spread a layer of mozzarella as the base. Add the nectarine or peach slices in a single layer then sprinkle lumps of  goat cheese throughout.

Bake the pizza for 10-15 minutes or until crust is slightly brown and cheese is melting.

Bring the balsamic vinegar to a simmer in a small saucepan over medium-high heat. Watch closely and remove once it is reduced by half (leaving about 1/4 cup) and has a syrupy consistency. You can taste it to make sure it's sweet enough, but be careful not to burn into a sticky mess.

Remove from oven and drizzle the balsamic reduction on top, followed by the fresh basil. Wait a few minutes before cutting, then enjoy this summery treat!