Peach Arugula Corn Pizza Recipes

SPICY SUMMER PEACH PIZZA

Spicy Summer Peach Pizza image

Provided by Food Network

Time 15h

Yield 3 pizzas (4 to 6 servings)

Number Of Ingredients 13

Ingredients

1 gram instant yeast
1 pound '00' Italian pizza flour, preferably Caputo, plus more for dusting
2 grams salt
1 ounce extra-virgin olive oil
8 ounces Goat Cheese Creme Fraiche, recipe follows
3 ripe peaches, sliced into 8 wedges each
1/2 red onion, sliced into thin strips
3 jalapenos, sliced into 1/4-inch rounds (seeded if they are spicy ones!)
9 ounces Italian shredded cheese blend (Asiago, Parmesan and Romano)
Eighteen 5-inch strips thin-sliced pancetta
1 cup fresh arugula
1/2 cup (4 ounces) soft goat cheese (chevre)
1/2 cup (4 ounces) creme fraiche or sour cream

Steps:

For the crust: Sprinkle yeast over 10 ounces warm water (90 to 100 degrees F?feels like mild bath water) and stir.
Let sit 5 minutes to bloom.
Add flour and salt to a stand mixer fitted with dough hook attachment and mix to evenly distribute.
With mixer on a medium speed, slowly add yeasted water, then olive oil. Let mix until a smooth elastic dough ball forms, 6 to 7 minutes.
Turn dough onto a floured work surface and knead by hand for 2 minutes.
Form dough into a tight ball and place in a bowl. Cover with plastic wrap and let sit in a warm place to proof until it has approximately doubled in size, about 1 hour.
Turn dough out onto a floured work surface and divide into 3 equal portions. Form each into a tight dough round by hand and place in smaller bowl. Cover with plastic wrap and refrigerate to slowly ferment, 12 to 24 hours.
Turn dough out onto a floured work surface and spread by hand into approximately 12-inch pizza crusts.
Carefully lift crusts onto a floured pizza peel or the back of a floured cookie sheet.
For the toppings: Preheat the oven with a pizza stone in it on the highest setting possible; 650 degrees F in a wood-fired pizza oven or 500 degrees F in a conventional oven.
Spread a thin layer (about 1/2 cup) Goat Cheese Creme Fraiche over each dough.
Place 8 pieces of peach on each. Sprinkle sliced red onions around pizza.
Place sliced jalapenos around pizza. Sprinkle cheese evenly over pizzas. Place 6 pieces pancetta in a spoke pattern around pizzas.
Shimmy a pizza onto hot pizza stone in oven.
Bake until edges are golden and crispy looking, 4 to 9 minutes.
Remove from oven and sprinkle fresh arugula over top. Cut pizza into 6 wedges and serve. Repeat with remaining pizzas.
Soften goat cheese at room temperature for 30 minutes. Mix goat cheese and creme fraiche together until smooth and well combined.

PIZZA WITH ARUGULA, CORN AND BACON

Pizza With Arugula, Corn And Bacon image

Provided by Mark Bittman

Categories dinner, easy, pizza and calzones, main course

Time 30m

Yield 1 large, 2 medium, or more smaller pizzas

Number Of Ingredients 4

Ingredients

Pizza dough (see recipe)
6 cups loosely packed arugula, measured after washing, drying and shredding
Kernels from 4 ears of corn
1/2 cup minced bacon

Steps:

Preheat oven to 500 degrees.
Top prepared pizza rounds with arugula, corn and bacon. Bake about 15 minutes, or until nicely browned.

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