Friday, October 14, 2016

Persimmon Pizza

Persimmon Season! I think the flavor is a cross of tomato and mango like features. It is about time I put one on a pizza!












Crust:
1 cup very warm water
1 teaspoon yeast
2 1/2 cup flour
1 teaspoon salt
2 tablespoons olive oil


Toppings:
Rosemary Infused Olive Oil

1 fresh persimmon, washed well, stem/core removed and sliced thin
5-6 thick slices bacon, cooked crisp and diced
1 small/medium purple onion, caramelized (Link for instructions)
4 oz crumbled goat cheese


Sprinkle of Fresh Grated Parmesan 
Sprinkle of Basil (fresh if you have it but dried is fine too)


Crust:
Combine water and yeast and allow the yeast to proof for 5 minutes.
Add in olive oil and salt, then 1/2 cup flour at a time. Knead for 5-7 minutes adding a touch more flour if necessary.
Immediately stretch it onto a greased pizza pan. (Mine is 16 inches).





Allow to sit for 10 minutes then brush generously with the rosemary olive oil.
Preheat oven to 350 and par-bake the crust for 10 minutes.










Remove from oven and allow to cool.

Sprinkle the goat cheese over the crust, press and gently spread the crumbles.

Arrange other toppings over the cheese, sprinkle with parm and basil.










Bake 10-15 minutes(still at 350) until golden brown and bubbly.













Allow to rest 5 minutes before slicing an enjoy!