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This pizza was inspired by Vermont’s Open Hearth Pizza, where cookbook author and food blogger Alexandra Stafford and her aunt, Marcy, received a tutorial from owner Chris Jones. Aunt Marcy, Stafford explains in her new cookbook, “Pizza Night: Deliciously Doable Recipes for Pizza and Salad” (Clarkson Potter, $30), is known for not just befriending but best-friending everyone she meets. Marcy met Jones at a graduation party, after she sampled this pizza and “beelined it to the outdoor pizza oven.

” Jones uses freshly milled flour, sourdough starter and an outdoor wood-burning oven for his pizzas, but Stafford makes the recipe more accessible for home cooks with a “ Neapolitanish” dough and regular oven. The highlight of this white pizza is its topping — peaches, jalapeños and prosciutto, “a combination that hits all of those sweet, spicy, salty notes, making it completely irresistible,” she says. Makes one 12-inch pizza 1 ball Neapolitanish pizza dough Semolina flour, rice flour or all-purpose flour, for dusting 2 tablespoons crème fraîche, at room temperature 1/4 cup thinly sliced jalapeños 1 cup thinly sliced peaches (about 3 ounces) 3 ounces low-moisture whole-milk mozzarella cheese, pulled into 1/2-inch pieces (about 3/4 cup) 5 slices prosciutto Extra-virgin olive oil Prepare the dough: Transfer the dough from its storage container to a roomier, lightly floured, covered container and allow it to proof at room temperature for 11⁄2 to 2 hours.



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