51 Main Street
Chester, Connecticut 06412

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Recipes from Laura's March 2017 appearance
on WFSB's "Better Connecticut"

Dessert Pizza

About 6-8 servings per pizza

Dough*

  • 1 c./8 oz. warm water, about 110 degrees

  • 1 t. active dry yeast

  • 2 c./11 oz. bread flour or all-purpose flour plus bench flour

  • 1 t. salt

  • 1 T. extra-virgin olive oil plus extra for hands and pans

 

  • In the bowl of a food processor, mix water and yeast, allowing it to sit for 5-10 minutes, until foamy.

  • Add flour, salt and oil and process until the dough forms a ball.

  • Scrape dough onto a lightly floured work surface and knead lightly, forming the dough into a ball.

  • Place dough in an oiled 4-cup measure, cover with plastic wrap and let rise at room temperature until doubled in size, about 1-1½  hours.

  • Adjust oven rack to its lowest position and place baking stone on the rack. Preheat oven to 500 degrees.

  • When dough is doubled in size, remove from measure and cut into two even pieces with a dough scraper. Shape each piece into a smooth, taut ball, coat lightly with oil and let stand, covered with plastic wrap, for 10 minutes.

  • Prepare two pieces of parchment paper, about 20 inches long and about 10 inches wide.

  • Coat hands with oil, loosen one piece of dough from the work surface with the scraper and pull it into a 12-inch length. Place it on the parchment paper, stretching it into about a 14-by-8-inch oval, dimpling it with your fingertips and leaving a ½-inch border. Brush with oil.

  • Slide the parchment onto a baking peel, then onto the baking stone. Bake until golden brown and puffed, about 8-12 minutes.

 * Adapted from Cooks' Illustrated

Toppings

  • Strawberry-Ricotta with Balsamic Glaze: Pre-cook dough with no topping, brushed with olive oil and sprinkled with raw sugar or white sugar. Then, after it’s cooked, top with 1 c. ricotta cheese (homemade or storebought), thinned with a little cream or milk; 1 pint strawberries, sliced and macerated in 1 T. sugar and balsamic vinegar; and Balsamic glaze.

  • Pear with Roquefort, Walnuts and Port Wine Reduction: Prepare dough through Step 8 above. Spread ¼ c. apricot preserves over dough. Slice 1 skin-on cored pear as thinly as possible, skin on, and arrange the slices on the dough. Top with ½ c. crumbled bleu cheese (preferably Roquefort). Bake as in Step 9. After removing from the oven, scatter ½ c. toasted walnuts over top and drizzle port reduction (1 c. port plus ¼ c. sugar, 1 cinnamon stick and three slices of orange peel, simmered until reduced to about ½ c. or preferred consistency).

  • Fresh Mozzarella and Blackberry: Prepare dough through Step 8 above. Spread  ¼ c. blackberry preserves over dough. Slice and arrange fresh mozzarella over top, scatter with 1 pint fresh blackberries and cook as in Step 9. After removal from the oven, scatter ¼ c. toasted sliced almonds over top.