GRILLED PIZZA WITH PEARS, FRESH PECORINO, AND WALNUTS
Provided by Cristina Ceccatelli Cook
Categories Cheese High Fiber Backyard BBQ Dinner Lunch Pear Walnut Grill Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 4 pizzas
Number Of Ingredients 12
Steps:
- For crusts:
- Pour 1 1/4 cups warm water into large bowl. Add sugar; sprinkle yeast evenly over and stir to blend. Let stand until yeast dissolves and mixture looks spongy, about 10 minutes. Mix in salt, then 2 1/2 cups flour. Stir until shaggy-looking dough forms. Sprinkle work surface with 1/4 cup flour; turn dough out onto work surface. Knead dough until smooth and only slightly sticky, adding more flour if very sticky, about 8 minutes. Dust dough all over with flour. Place in clean large bowl. Cover with plastic wrap and towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. For toppings: Thinly slice cheese; arrange atop crusts, leaving 1/2-inch plain border. Cover cheese with single layer of pear slices (there may be some pear left over), then scatter walnuts over. Prepare barbecue (medium heat). Working in batches if necessary, transfer pizzas to grill. Cover and cook until cheese softens and crust is golden on bottom, 4 to 5 minutes. Transfer pizzas to work surface. Sprinkle with pepper; drizzle with oil. Cut into wedges and serve. Ingredient tip: This recipe calls for Brinata, a specific kind of pecorino fresco. Pecorino fresco is a fresh sheep' smilk cheese that is milder in taste and softer than Pecorino Toscano or Pecorino Romano. Look for pecorino fresco at your local cheese shop or purchase it online from murrays cheese.com or agferrari.com. Manchego cheese, which is also made from sheep's milk, is a good substitute. What to drink: In keeping with the spirit of this menu, pour Tuscan wines. Try a Tuscan white with the pizza. We like the citrus and floral notes of the 2006 Bibi Graetz "Casamatta" Bianco ($9).
- Knead dough down. Dust lightly with flour. Divide into 4 equal pieces. Place on work surface. Cover dough with kitchen towel and let rest 30 minutes.
- Prepare barbecue (medium-high heat). Working with 1 dough piece at a time, stretch and roll out on lightly floured surface to 9- to 10-inch round. Grill until beginning to color, about 1 1/2 minutes per side. Transfer crusts to baking sheets. DO AHEAD: Pizza crusts can be made 6 hours ahead. Let crusts stand at room temperature.
- For toppings:
- Thinly slice cheese; arrange atop crusts, leaving 1/2-inch plain border. Cover cheese with single layer of pear slices (there may be some pear left over), then scatter walnuts over.
- Prepare barbecue (medium heat). Working in batches if necessary, transfer pizzas to grill. Cover and cook until cheese softens and crust is golden on bottom, 4 to 5 minutes. Transfer pizzas to work surface. Sprinkle with pepper; drizzle with oil. Cut into wedges and serve.
- Ingredient tip:
- This recipe calls for Brinata, a specific kind of pecorino fresco. Pecorino fresco is a fresh sheep' smilk cheese that is milder in taste and softer than Pecorino Toscano or Pecorino Romano. Look for pecorino fresco at your local cheese shop or purchase it online from murrays cheese.com or agferrari.com. Manchego cheese, which is also made from sheep's milk, is a good substitute.
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Maryam Tariq
maryam_t72@gmail.comI can't wait to make this pizza again!
Kadence Gentz
gentz@gmail.comThis pizza is a great reminder that you don't need a lot of ingredients to make a delicious meal.
Hemant Karn I b I
k_hemant@gmail.comI'm excited to try this pizza with different toppings.
Glorious Child
glorious@gmail.comThis pizza is a great way to experiment with different flavors.
Susan Mumo
mumos@yahoo.comI'm not sure I would make this pizza again.
Kacie
kacie@gmail.comI would have liked to see more detailed instructions on how to grill the pizza.
MJ Mudzviti Koti
mjm@gmail.comOverall, I thought this pizza was just okay.
Sara Khiat
sara_khiat96@yahoo.comI had some trouble getting the pizza to cook evenly on the grill.
Nur Halimah
h.nur52@gmail.comThe crust was a little too crispy for my taste, but the toppings were delicious.
M Ali husen
hm18@yahoo.comThis pizza is a perfect balance of sweet and savory.
Sanish Pandey
p24@gmail.comI love the smoky flavor that the grill adds to this pizza.
Ariyen Yeamin
ariyenyeamin@hotmail.comThis pizza is a great way to use up leftover pears.
Nazeema Nazeema
n_nazeema@yahoo.comI've made this pizza several times and it's always a hit with my family and friends.
Ameer Gull
gull_a@gmail.comThis is one of my favorite pizza recipes. It's so easy to make and always turns out delicious.
insta whma73
i_w@gmail.comI'm not a huge fan of pears, but I really enjoyed this pizza. The cheese and walnuts balanced out the sweetness of the pears perfectly.
Williams oluomachi
oluomachiw@yahoo.comThis pizza is perfect for a summer party or potluck. It's easy to make and always a crowd-pleaser.
Jessica Bolster
b@hotmail.comI love the idea of using pears on a pizza. It's such a unique and delicious combination.
Sabbir Shaike
sabbir60@gmail.comI made this pizza last night and it was a hit! The pears and walnuts added a nice sweetness and crunch.
Mohammad Munna Islam
m_i@yahoo.comThis grilled pizza with pears, fresh pecorino, and walnuts was a delightful surprise! The combination of flavors and textures was perfect.