The Hamptons Kitchen by Hillary Davis

The Hamptons Kitchen by Hillary Davis

Author:Hillary Davis
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2020-04-15T00:00:00+00:00


1. To make the dough: Place 1¼ cups warm water in a small bowl. Sprinkle the sugar and the yeast over the water. Stir with a fork to combine. Set the mixture to rest and bubble for 8 minutes.

2. Place the flour, ½ teaspoon salt, oil, and crushed garlic in the work bowl of a food processor fitted with a dough blade or a standing mixer fitted with a dough hook. With the machine running on low, slowly pour in the yeast mixture. Process until a ball forms and then for an additional 30 seconds.

3. Turn the dough out onto a lightly floured board. It may be sticky. Knead the dough a few times, until smooth, adding a bit of flour, if necessary.

4. Lightly oil a large mixing bowl. Add the dough ball to the bowl and then turn it over to coat it. Cover the bowl with a damp towel and leave in a warm place to rise until it doubles in volume, about 45 minutes.

5. To make the ricotta pesto, place the basil leaves, 1 clove sliced garlic, pumpkin seeds, ½ teaspoon of the sea salt, vinegar, 3 tablespoons olive oil, and both cheeses in the clean work bowl of a food processor fitted with a chopping blade. Process until smooth and spreadable. Add a bit of olive oil if needed to thin it.

6. Slice the tomatoes into thin slices. Drizzle them with olive oil, sea salt, and pepper.

7. Turn the dough back out onto the floured board and punch it down. Let it rest for 5 minutes, then roll it out into a rough rectangle, about ½ inch thick.

8. Preheat the grill to medium-high. Lightly oil the grill with olive oil, place the rolled-out dough on it, and grill until it has started to stiffen and grill marks have begun to show, for 2 to 3 minutes. Turn the crust over and cook for about 2 minutes. Pull it to the cool side of the grill to rest.

9. Brush the crust with olive oil and spread on the ricotta pesto, leaving about ½ inch bare around the edges. Arrange the tomatoes slices atop the pesto.

10. Close the grill and cook for another 2 to 3 minutes, or until the bottom is a crispy brown. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.



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