Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Makes two 16-inch diameter pizzas
1 package active dried yeast
1/2 cup warm milk (110-115F)
3 cups King Arthur Unbleached All Purpose flour
1/4 cup sugar
2 tablespoons unsalted butter, softened
3 large eggs, slightly beaten
1 teaspoon fine sea salt
2 cups fresh sliced apricots
2 cups fresh sliced peaches
1 cup dried chopped figs
1/2 cup orange juice
1/4 cup sugar
(Any fruit will do, fresh or dried — suit your own tastes)
Dissolve the yeast in the milk in a large bowl. Stir in 1/2 cup of the flour and the butter.
Allow the mixture to stand covered for 10 minutes. Stir in the butter, eggs, remaining flour, and salt. Mix with your hands to obtain a ball of dough that is not sticky. Add flour a little at a time if the dough is sticky. The dough can also be made in a stand mixer or food processor fitted with the dough blade.
Knead the dough on a lightly floured surface until it is smooth and elastic. Place the dough in a greased bowl, cover tightly with plastic wrap and set aside to rise until doubled in size.
While dough rises, in medium-size saucepan dissolve sugar and orange juice. Add sliced fruits and stew until slightly softened, not mushy.
Preheat the oven to 375F
Punch down the dough, knead it for a few minutes, separate and roll one-half with a rolling pin into an 16-inch diameter. Stretch dough to fit pizza pan. Spread cooked, cooled fruit over top. Sprinkle with sugar. Let rise 30 minutes.
Bake 375 degrees on the middle rack for 20 minutes, or until edges are nicely browned.
Serve with small scoop of ice cream or gelato.