Peach Prosciutto Pizza on No-Knead Whole Wheat Semolina Crust

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Don’t be skeptical. Peaches, crispy prosciutto and shallots with creamy goat cheese and herbs on a chewy, crispy crust made with three different wholesome flours is a winning summer pizza combination.

Ingredients

  • 1 recipe No-Knead Whole Wheat Semolina Pizza Dough, (recipe below)
  • 3-4 Tbsp extra-virgin olive oil, divided
  • 4 firm-ripe peaches, cut into thin wedges
  • 4 prosciutto, slices, torn into pieces (or 4 pieces bacon, cooked and crumbled)
  • 4 oz mild goat cheese, soft, crumbled
  • 1 cup shallots, finely sliced, separated into rings
  • 2 tsp rosemary, fresh, torn
  • 2 Tbsp thyme, fresh leaves
  • 1 cup arugula, packed
  • sea salt
  • pepper, fresh, ground
  • cornmeal, or semolina or rice flour for pizza peel

Directions

Place baking stone on a rack near bottom of oven, and heat oven to 475° F. Lightly sprinkle some flour or cornmeal on a pizza peel, or on a pan with parchment paper. (A pizza peel is a wide flat “shovel" and the traditional Italian tool for sliding pizzas onto and off of the baking stone in a hot oven.  A thin cutting board with a handle or a flat cookie sheet with no lip makes a good improvised pizza peel.)

Start by tearing off two softball-sized pieces of dough. On prepared peel or pan, stretch and press out dough until you have two pizza crusts, each ½-inch thick and about 8-10 inches wide.  (Crusts may be irregular –those pictured above are about 9 x 12 inch rectangles.)

Spread each formed crust with 1 teaspoon olive oil, all the way to the edge. Mix fresh herbs and shallots with 1-2 Tb olive oil until coated. Then evenly arrange peach slices, crumbles of goat cheese, sprinkles of prosciutto pieces and oil-coated shallots and herbs out to within 1/2" of the edge.

Each 8-10 inch pizza will use 1 sliced peach, 1 ounce goat cheese, ¼ cup shallots, and 1 sheet of chopped prosciutto. (This recipe is for 4 8-10 inch pizzas.)

Working quickly, transfer finished pizzas to baking stone in preheated oven. If using only cornmeal or rice flour on the pizza peel, first test the peel by giving a small, quick jerk, to see if the prepared pizza will slide easily. If not, add more cornmeal or rice flour and test again. Be careful to remove any excess loose cornmeal or rice flour, as it will burn on the baking stone.  If using parchment paper, then entire sheet of paper with cornmeal and pizzas can be slid onto the baking stone.

Bake 12-14 minutes. When finished, edges of pizza will be lightly browned. Goat cheese will also be browned, and prosciutto and edges of shallots will get crispy and dark. (Loose cornmeal or rice flour on the baking stone may burn before the pizza does. If you smell burning during cooking time, and some loose flour or cornmeal looks blackened, this is likely the source of the burned smell.) Remove from oven and allow to rest several minutes.

Repeat dough stretching and topping for another 2 8-10 inch pizzas and bake according to directions.

When pizzas are slightly cooled, spread ¼ cup arugula over top of each pizza then drizzle each lightly with another teaspoon of olive oil.  Season with salt and pepper to taste. Serve hot.

Servings: Makes 4 8-10 inch pizzas, serving 4-6.

Notes: Pizzas may be cooked on a baking sheet without a baking stone, but may not be as crisp. Use parchment paper and/or cornmeal regardless to prevent sticking.

No-Knead Whole Wheat Semolina Pizza Dough
Adapted from
Foodie with Family

2 ¾ cups warm water

1 ½ packages Hodgson Mill Active Dry Yeast

1 Tablespoon sugar (white or raw)

¼ cup extra virgin olive oil1 Tablespoon kosher salt

3 ½ cups Hodgson Mill White Whole Wheat Flour

2 cups Hodgson Mill Whole Wheat Flour

1 cup Hodgson Mill Semolina Pasta Flour


Mix yeast and sugar in warm water and let sit 5 minutes, or until bubbly. Mix the flour and salt in a large bowl or 6-quart capacity bucket. Then add olive oil and proofed yeast to dry ingredients.  Stir just until completely combined.  There is no need to knead the dough.

Cover lightly. Do not use a tight lid. Let rest at room temperature until the dough has doubled and collapsed, about 2 hours.

Dough can be used for pizza immediately. Refrigerate any leftovers in the container, lightly covered (again, do not use a tight lid!) for up to 10 days.

Notes: If you need to store the dough beyond 10 days, divide into individual pizza-sized servings, about the size of a softball. Freeze in re-sealable plastic bags coated with a teaspoon of olive oil. Thaw in fridge completely before use.




This recipe makes enough dough for about 2-3 full size 16-18 inch pizzas, or 4-6 individual 8-10 inch pizzas. Print this Recipe

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