Recipe

Recipe - Summer Pizzas

Pizza is a great summer lunch or dinner. There are endless combinations for using all the fresh summer produce from your grocer, garden or farmer's market; and the kids will love to get it on making these pies. Though these were oven cooked, you could also throw the dough on the grill as personal, make-your-own pies for dinner or backyard parties. Whether you want sweet or savory, this fresh, easy meal means more barefoot evenings on the porch with a free hand for your favorite summer brew or glass of wine. Mangia!

Sausage & Fennel Pizza
Ingredients:
Pizza Dough
Flour
Sweet Italian Sausage
Plum or Vine Tomatoes
Fennel Bulb & Greens
Fresh Mozzarella
Olive Oil
Garlic
Salt
Pepper

Peaches, Pancetta & Ricotta
Ingredients:
Pizza Dough
Flour
Fresh Peaches
Ricotta Cheese
Arugula
Pancetta
Olive Oil
Salt
Pepper

Sausage & Fennel Pizza
Instructions:
1. Preheat over to 425 (or the instructed temperature on your dough's instructions)
2. Remove casing from about 4 sausage links, cook in olive oil on stove top and crumble
3. Sprinkle flour on a clean surface and roll out the dough. I keep Landolfi's frozen dough on hand and just pull it out of the freezer to thaw and rise the night or morning before. Wegman's fresh dough in the bakery is also good. One pack will make a 14x20' pie
4. Drizzle olive oil on bottom of pan. Carefully transfer dough to pan and drizzle olive oil over top. Make sure to rub the edges to give you a browned, crispy crust.
5. Spread chopped garlic, sausage, sliced tomatoes (bigger slices keep the crust from going soggy), chopped fennel bulb, garlic,some of the fennel greens and salt and pepper evenly on the pizza and drizzle oil over top. This will keep the fennel from drying out as it cooks.
6. Follow dough's instructions to cook time, about 20 minutes or until underside and crust is golden brown. Spread mozzarella evenly for the last few minutes or until cheese melts. I like the fresh mozzarella pearls best.
7. Let cool a few minutes and slice

pizza dough
the little spoon co pizza

Peaches, Pancetta & Ricotta Pizza
Instructions:
1. Preheat over to 425 (or the instructed temperature on your dough's instructions)
2. Bring Balsamic to a Reduction on Stovetop and set aside. ( Heat 2 cups of balsamic vinegar on medium heat for 10-15 minutes. You want the consistency to thicken until it coats the back of a spoon.)
3. Sprinkle flour on a clean surface and roll out the dough. I keep Landolfi's frozen dough on hand and just pull it out of the freezer to thaw and rise the night or morning before. Wegman's fresh dough in the bakery is also good. One pack will make a 14x20' pie
4. Drizzle olive oil on bottom of pan. Carefully transfer dough to pan and drizzle olive oil over top. Make sure to rub the edges to give you a browned, crispy crust.
5. Spread ricotta evenly over dough in a thin layer. Too much might prevent the crust from being crispy underneath.
6. Spread sliced peaches, sliced pancetta (if it's thinly sliced, wait until the last 10 minutes of cooking to put on top) half the balsamic reduction, and salt and pepper evenly on the pizza
6. Follow dough's instructions to cook time, about 20 minutes or until underside and crust are golden brown and pancetta is crispy.
7. Toss Arugula on top, and drizzle remaining balsamic reduction over pizza.
7. Let cool a few minutes and slice

the little spoon co pizza