Looks like a galette,
Pear-Rosemary Pizza, originally uploaded by caseyell.
but actually a pizza — in fact, a sublime dessert pizza served by a friend at the end of a wonderful Italian dinner.
Sweet Rosemary-Pear Pizza
Pastry:
1.5 cups all-purpose flour
generous 1/4 tsp salt
1.5 tsp. sugar
1 stick (4oz) cold, unsalted butter, cut into chunks
1 large egg. beaten
2-3 TB. cold water
Topping:
4 firm-ripe Bosc pears
1/2 lemon
shredded zest of 1 large orange
1 TB fresh basil leaves, chopped
1 tsp. fresh rosemary leaves, chopped fine
1 tsp. ground cinnamon
1/4 tsp ground black pepper
1/2 cup sugar
2 TB extra-virgin olive oil
For the pastry: combine the dry ingredients in a food processor. Cut in the butter with rapid pulses until the size of peas. Add the egg and 2 Tb. water. Pulse just til the dough clumps. If the dough seems dry, blend in a bit more water.
Oil a 14-16″ pizza pan. [MN: Our host used a nifty pan pierced all over with small holes, which produced a wonderfully crisp crust] Roll out the dough on a floured board to an extremely thin 17″ round. Place on the pan, but don’t trim the excess–fold it over toward the center. Refrigerate 30 minutes to overnight.
Set an oven rack in lowest position and preheat oven to 500-degrees. Take dough from fridge. Peel, core, halve and stem the pears. Slice vertically into 1/2-inch wide wedges. Moisten with a little lemon juice. Fold back the dough so it hangs over pan edge. Arrange the pear slices in an overlapping spiral on the dough, starting right at the rim. Sprinle with orange zest, basil, rosemary, cinnamon, pepper, sugar and oil. [MN: Don't you dare skip the pepper. It adds a wonderful accent] Flip the overhanging crust up and pleat over the outer edge of the pears.
Bake 20-25 minutes, or til the pears are speckled golden brown and the crust is crisp (Cover the crust’s rim with foil if it browns too quickly.)
Serve hot/warm/room temp and, as you munch, send grateful thoughts to Lynn Rossetto Kasper, who shared this recipe in her wonderful The Italian Country Table.
I made a great little galette for two using this same herb-y, peppery pear filling and pate brisee for the crust (changing only the final olive oil topping to melted butter). My campaign to bake — and eat– more galettes continues.
Wednesday, January 13th, 2010 at 12:30 pmand is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
