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Peaches and Cream California-Style Pizza
Makes 4 (12-inch) pizzas
INGREDIENTS
Classic White Dough, Neapolitan variation, made at least a day ahead
16 ounces (454 grams) shredded whole milk mozzarella (about 4 cups, packed)
2 cups (200g) walnut halves
1 1/2 cups (300g) granulated sugar, divided
3/4 cup (177ml) water, divided
6 ounces (170 grams) Gorgonzola dolce
1/2 cup (120ml) whipping cream
1/2 cup (120ml) balsamic vinegar
4 large (or 6 small) ripe peaches (freestone if possible)
Coarse or flaky sea salt (such as Maldon)
Vegetable oil spray
Flour, semolina, or cornmeal (for dusting)
DIRECTIONS
1. Prepare the Dough
Three hours before making the pizzas, remove the dough
from the refrigerator and divide it into 4 pieces
weighing 9 ounces (255 grams) each.
Lightly mist a sheet pan or dough box with vegetable oil spray.
Form the pieces into dough balls and place them on the pan.
Mist the tops lightly with oil spray, cover loosely
with plastic wrap, and let proof at room temperature
for about 3 hours.
2. Make the Candied Walnuts
In a saucepan, combine the walnut pieces, 1 cup (200g)
of the sugar, and 1/4 cup (60ml) water. Bring to a
boil.
Line a sheet pan with a silicone mat or
parchment paper misted with oil spray.
Once the mixture boils, gently stir the walnuts until the syrup
reduces to a clear, thick coating. Do not let it turn into caramel.
Pour onto the prepared pan, separate the
walnuts with a wooden spoon, and let cool and harden.
3. Make the Gorgonzola Dolce Cream
Using an electric mixer with a paddle attachment or a
whisk, combine the Gorgonzola dolce and the whipping
cream.
Mix on medium speed until the cheese disappears
into the cream and forms a smooth, stiff mixture.
Cover and refrigerate.
4. Prepare Balsamic Syrup and Peaches
Balsamic Syrup: Bring the balsamic vinegar to a simmer
in a small saucepan over medium heat until it reduces
by half and thickens into a honey-like syrup.
Set aside.
Simple Syrup & Peaches:
In another saucepan, combine
the remaining 1/2 cup (100g) sugar and 1/2 cup (120ml)
water.
Boil for about 4 minutes until slightly
reduced.
Slice the peaches (skin on) into 8 wedges
each.
Lay the slices on a sheet pan and brush both
sides with the hot simple syrup.
5. Assemble and Bake
Preheat a baking stone or steel on the middle rack to
550°F (285°C) for one hour.
Stretch a dough ball to 11
or 12 inches.
Dust a pizza peel with flour or semolina
and transfer the dough to it.
Cover the surface with
one-quarter of the mozzarella (~4 ounces/113g),
leaving a 1/2-inch border.
Bake for 3 minutes, rotate 180 degrees, and bake for 2 to 4 more minutes until
the crust is golden brown and the cheese is caramelized.
6. Finishing Touches
Transfer to a cutting board. Distribute one-fourth of
the candied walnuts over the hot cheese.
Lay 6 to 8
peach wedges around the pie.
Add 7 to 9 dollops of the
Gorgonzola cream between the peaches, including one in
the center.
Drizzle the balsamic syrup in a spiral or
streaks.
Sprinkle a pinch of salt over the top.
Slice and serve.
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