Sharing a meal with others – why is that so important for us? Why do we love inviting some friends over for a casual Friday dinner or a light midweek lunch?
The answer is simple. It’s probably the best way of communicating with people. There is something intimate about sharing food. We are actually strengthening our relationships and connections by spending time around a table, eating, drinking and talking to each other.
While some meals might be considered as solo meals (honestly, who wants a company on a grumpy Monday morning?), there are others that are perfect for a group of people. And this time I’m talking about pizza!
Imagine a lazy Sunday lunch and your friends around the table drinking wine from weeping glasses and pulling pieces of steaming hot pizza straight out of the oven… Sounds really nice to me! So here is an idea for feeding your friends. And don’t forget to serve your wine chilled!
As for the recipe of pizza dough, I always use Marcella Hazan’s ratio from her iconic book ‘Essentials of Classic Italian Cooking’ because it’s always a success!
Peach and mozzarella pizza
To make 2 pizzas
- 1 ½ tsp active dry yeast
- 250 ml lukewarm water
- 375 g plain unbleached flour
- 1 tbsp extra virgin olive oil
- ½ tbsp salt
- 4 big sweet peaches, sliced
- 4 pieces of mozzarella, sliced
- Olive oil
- Sea salt flakes
- Chilli flakes
- Runny honey
- Put the yeast in a bowl and pour the water over it. Leave to dissolve (around 10 minutes).
- Sift the flour in a big bowl and make a well in the middle. Pour the half of the water to the flour stirring continuously with a wooden spoon. Add olive oil and salt and the remaining water. If dough seems too sticky, add a little bit of flour. Do not add too much or it will not be as soft as we need.
- Take the dough out of the bowl onto the surface dusted with flour and knead for 10 minutes. Now shape the dough into a ball and put in the slightly oiled bowl. Cover with a clean tea towel and leave to rise in a warm place until doubled in size.
- Preheat the oven to 230 C well in advance before baking, at least 40 minutes.
- Dust working surface with some flour, take the risen dough out of the bowl and divide in two pieces but put one of the halves back in a bowl and cover with the tea towel.
- Roll the second half into a circle about 30 cm though diameter depending on how thick or thin crust you prefer.
- Put the pizza base on the baking sheet dusted with flour or semolina and put on the baking tray.
- With your fingers, make the rim on the base.
- Put the topping on the dough, alternating slices of fruit and cheese. Drizzle a bit with olive oil, sprinkle with salt flakes and chilli flakes.
- Bake for 25 minutes or longer until fruits are caramelized and the cheese and crust are golden brown coloured.
- First there is going to be a lot of liquid coming out of mozzarella but then it all will dry out leaving an amazing bubbling substance.
- When almost ready start working on the second one.
- When finished take the pizza out of the oven and dash with some honey. Enjoy immediately while very hot!