Jim Lahey'S No Knead Pizza With Poached Pears, Gorgonzola And Onion Confit

  1. In a large bowl, combine flour, 1/8 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.
  2. Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.
  3. Peel and seed pears, cut in half. Place into a small saucepan and cover with red wine and the balsamic vinegar and poach until soft. Cool completely and thinly slice. Reserve.
  4. Place a pizza stone (we use our trusty Chicago-land cast iron pizza pan) on the lowest rack of oven and preheat to 550 degrees for 25 minutes.
  5. Flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 18-inch circle. Or you can roll it out with a rolling pin.
  6. Roll dough onto the rolling pin and carefully unroll the dough to hot pizza stone.
  7. Working quickly, spread the onion confit on first, add thinly sliced poached pears and bake for 9 minutes. Add the cheese and bake an additional minute so the cheese does not completely melt.
  8. Remove from oven and add a handful of spinach and arugula.

flour, salt, active dry yeast, bits, red wine, balsamic vinegar, confit onion, handful spinach

Taken from www.yummly.com/recipe/Jim-Lahey_s-No-Knead-Pizza-With-Poached-Pears_-Gorgonzola-and-Onion-Confit-1660890 (may not work)

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