A wonderful fall appetizer or lunch dish. Serve with a crisp green salad.
Serves 4
Ingredients
- 1 package (2 1/4 tsp) active yeast
- 2/3 cup lukewarm water
- 2 tbsp walnut oil
- 2 cups flour
- 1/2 tsp salt
- 1/4 cup finely chopped toasted walnuts (optional)
- 2 tbsp butter
- 3 shallots, peeled and thinly sliced
- 1 tsp honey
- salt and pepper to taste
- 1/4 cup cornmeal, for baking
- 1 small bunch arugula, torn into bite-sized pieces
- 1 Bosc pear
- 3oz Gruyere cheese, thinly sliced
Directions
In a large bowl, sprinkle yeast over water, and let stand for 5 minutes, until dissolved. Whisk yeast and water together.Stir in oil, flour, salt, and walnuts. Turn out onto a lightly floured board and knead for 8-10 minutes, adding additional flour as needed to make a smooth, elastic dough. Rinse out bowl, dry and coat lightly with walnut oil. Return dough to bowl, turning to coat with oil. Cover and let rise in a warm place for one hour, or until doubled in bulk. Punch down and divide into 4 even portions. Roll or stretch into 4 6-7" rounds. Set aside.
Preheat oven to 450F In a small skillet, saute shallots in butter until golden brown. Add honey, salt, and pepper to taste, cooking 1 more minute until lightly glazed. Sprinkle a baking sheet with cornmeal and arrange pizzetta rounds on it. Spread one quarter of the shallot mixture on each round, then top with arugula, 3 or 4 pear slices, and cheese. Bake pizzettas on the bottom rack of the oven for 8-10 minutes, until crust is golden and cheese is bubbling. Serve immediately.
