Kalamazoo AFPO-BLK-LP, Use And Care Manual

Page: 43 / 66

1.800.868.1699 41
Pear Dessert Pizza with Prailine Pecans
This wonderful dessert pizza is a perfect finale for a successful Fall pizza party.
The combination of fresh pears, creme fraiche and praline pecans is not too
heavy, not too sweet, and very satisfying. Slicing the pears to a paper-thin
thickness of half a millimeter allows them to just cook through without losing
their texture.
Yields a 14 inch pizza
1/2 batch White Wine Pizza Dough,
about 14 ounces
4 ounces creme fraiche
4 teaspoons light brown sugar
1 ½ d’anjou pears
¼ cup raisins
1/3 cup praline pecans, very coarsely
chopped
Directions
Preheat the pizza oven for cooking with the upper burner control on
HIGH and the lower burner control on LOW.
Combine the creme fraiche and sugar in a bowl.
Core the pears and slice paper-thin (a Kyocera ceramic-bladed
mandolin does a great job at this) to help them cook quickly. You can
peel them first, but I prefer to leave the skins on.
Form the dough into a 14 inch crust about 1/8 inch thick.
Transfer the dough to a pizza prep peel dusted with cornmeal.
Layer the pear slices on the pizza, loosely folding each slice over
on itself for a more airy pizza. Add the raisins and pralines and then
drizzle creme fraiche mixture over the top.
Transfer to the pizza oven directly on the cooking deck and bake for
about 3 minutes until the crust is crisp and the cheese is browned.
Rotate several times for even baking.
Remove, let rest for a minute or two, slice and serve.