Bacon County Georgia Peachy Pizza Rsc Recipes

Steps:

• Dough:.
• A. Combine instant yeast, bread flour, kosher salt in a food processor.
• Pulse the ingredients 3 times for 5 seconds for each pulse then stop.
• B. Add 1 cup of warm water and 2 Tablespoons oil through the feeding tube and turn on processor for 30 seconds.
• Celsius Then add additional water, a little at a time until the mixture becomes a ball. This ball will be slightly sticky to the touch.
• D. Turn dough onto floured surface and kneed by hand until dough forms into a smooth, round ball. This step shouldn't take very long.
• E. Grease a bowl with 1/2 teaspoon of remaining olive oil and place dough in the bowl. Cover bowl with dough inside using a damp cloth and let rise in a warm area that is free of drafts until dough doubles, approximately 1 1/2 to 2 hours.
• F. Once risen, roll dough into two 10 inch rounds.
• Sauce:.
• 1) In a large pot, heat extra virgin olive oil (1 tablespoon) over medium heat, then add red crushed peppers if you elect to use them (to taste) maybe a pinch, then add 2-3 cloves of minced garlic, stirring continuously so that garlic does not burn. Cook until aeromatic which takes about a minute.
• 2) Add chopped medium onion and saute until onion is translucent.
• 3) Add crushed tomatoes and lemon zest and simmer until sauce thickens, which takes about 20 minutes.
• 4) Carefully remove from heat and allow to cool.
• Toppings:.
• Note: You do not need to use all of these cups, however I find it handy to have each topping set aside in its own cup for easier assembly. Do recommend what's best for you.
• Fry bacon on both sides until fully cooked and crisp. Once cooked set aside, on towel to drain and crumble. Reserve in a separate cup.
• Slice 12 ounces of fresh mozerella into thin slices. Set aside on plate.
• In a separate bowl mix cream cheese with goat cheese. Set aside.
• Thouroughly wash, peel, pit the ripe peaches. Cut into 1/4 inch slices and set aside.
• ASSEMBLY:.
• Preheat oven to 450 degrees F.
• Cut two long sheets of Reynolds Wrap Aluminum Foil. You may fold in half if you wish.
• Very lightly spray 2 generous sheets of Reynolds Wrap Aluminum Foil, shiny side with PAM.
• Place one pizza dough round in the center of each sheet. There should be enough excess foil to allow you to lift the pizza carefully.
• Brush each pizza dough round with olive oil, be sure to brush the edges.
• Spread thin layer of sauce on the dough of each pizza allowing for a one inch border all the way around the dough.
• Then add mozzarella, spinkle peaches evenly, crumbled bacon, use a spoon to finish the topping with the cream cheese/goat cheese mixture.
• Place both pizzas in the oven.
• Cook for 12 - 16 minutes. Carefully rotate pizza when time is half way through to allow for even cooking.
• Watch for when crust and cheese is lightly golden brown in color. (Carefully watch pizzas to prevent burning) Carefully remove from oven, cut into slices (The PAM on the foil should help prevent sticking).
• .

Steps:

• 1.Combine yeast, honey, and warm water and let rest 5 minutes. Meanwhile, mix together flour, oil, and salt in a large bowl.
• 2. Add water mixture into flour mix and mix together. Knead dough for 5 minutes until smooth. Place under damp cloth and let rise for 1 hour. Heat a pizza stone in oven at 475 degrees.
• 3. Cook pork sausage over medium-high heat until done. Remove from stove and let drain on a paper towel.
• 4. Melt butter in a frying pan. Beat eggs, half & half, and Hidden Valley Original Ranch Seasoning Mix, and chives together. Pour into butter coated pan and scramble.
• 5. Dice potato into 1/4 inch sized cubes. Coat with 1/8 cup Hidden Valley Original Ranch Dressing and fry in vegetable oil for 3-5 minutes, or until a light golden brown. Season with salt.
• 6. Roll out dough into a 12" circle. Place on pizza peel. Spread remaining Hidden Valley Original Ranch Dressing in place of pizza sauce. Spread cooked sausage, scrambled eggs, and potatoes evenly over dough. Sprinkle cheese over the top.
• 7. Carefully slide prepared pizza off of the pizza peel onto the heated baking stone and bake for 10 to 12 minutes.
• 8. Remove from oven, cut, and serve. Enjoy.

Steps:

• Make dough and let rise:
• Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.
• Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
• While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other racks in either case) and preheat oven to highest setting (500-550°F; allow about 1 hour to preheat with stone).
• Shape dough:
• Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).
• Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
• Top and bake pizzas:
• Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.
• Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).
• Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
• Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.