Are you ready for a long weekend? We sure are.
Obviously we’ll be grilling, but we’re bored with the old hamburger-and-hot-dog route.
Taking a page from our authors, we’ve decided instead to turn our grill into a pizza oven, and will be topping our pies with picks from our past editions. In Vol. 1 (Eggs), Ian Knauer recommends a pie topped with dandelion greens and whole eggs. In Vol. 8 (Honey), Rebekah Peppler rocked funky taleggio, sharp arugula and bee pollen on a honey-oat crust. Sara Jenkins (Vol. 14: Prosciutto), our reigning Italian food queen, swaddles her pie in paper-thin prosciutto and dabs of gooey burrata. Instead of tomato sauce? A smear of spicy peach jam.
But we’ll most likely be trying out a recipe featuring our most recent star ingredient: cherries. Vol. 21 author Stacy Adimando shared a recipe for pizza with spicy cherries, speck, and greens, and you’ll only find it right here (it’s not even in the edition).
Pizza with Spicy Cherries,
Speck & Greens
SERVES 2 to 4
One 14-ounce ball pizza dough, at room temperature
2 teaspoons extra-virgin olive oil
1 heaping cup shredded mozzarella
2 ounces very thinly sliced speck, or other similar cured pork
1 cup sweet cherries, pitted and thinly sliced crosswise
Thinly sliced jalapeño, to taste (I use about 1-inch piece)
1/2 packed cup arugula or frisée
Place a pizza stone or an inverted rimmed baking sheet on top of the bottom rack in the oven. Preheat the oven to 500°. (Alternatively, prepare a charcoal grill to high heat.)
If using a baking sheet, invert a second large baking sheet and line the flat side with parchment paper; set it on a work surface. If using a pizza stone, line a pizza peel with parchment paper. Carefully stretch the dough as thinly as possible into an oblong or round shape to fit the pan or peel. Brush the dough with the oil and sprinkle the cheese over the surface, leaving about a 3/4-inch border around the edges. Tear the speck slices in half and scatter them over the cheese. Sprinkle with the sliced cherries.
Carefully slide the pizza with the parchment paper onto the preheated baking stone, or place the second inverted baking sheet on top of the first in the oven. Bake the pizza until the crust is puffed up, crispy and browned, about 14 minutes total. (If using a grill, slide the pizza directly onto the grill grate.)
Carefully transfer the pizza to a cutting board or work surface. Add the jalapeño slices to taste and top with the greens. Slice and serve immediately.