Endive, Peach, and Sausage Pizza
This surprising combination of toppings is simply delicious. The intense taste of the Gruyère cheese pairs well with the sweetness of the peaches. The latter are placed raw on the pizza at the end, so you may truly savour their freshness.
Ingredients
- 1 cup (250 ml) warm water
- 3 tablespoons (45 ml) olive oil
- 1 tablespoon (15 ml) sugar
- 2 3/4 cups (680 ml) unbleached all-purpose flour
- 1 1/2 teaspoons (7.5 ml) instant dry yeast (quick-rising)
- 1/2 teaspoon (2.5 ml) salt
- 4 medium-sized endives, cored and thinly sliced
- ½ red onion, thinly sliced
- 3/4 cup (180 ml) Rosette de Lyon sausage, cut into 1/4-inch (1/2-cm) dice
- 1/4 cup (60 ml) olive oil
- 2 cups (500 ml) grated Gruyère cheese
- 2 ripe but firm peaches, sliced
- Salt and pepper
Instructions
- In a bowl, combine the water, oil, and sugar. Set aside.
- In a large bowl with a wooden spoon or in a stand mixer (using the dough hook), combine the flour, yeast, and salt. Add the water mixture and combine into a soft ball. Knead the dough for about 3 minutes on a floured work surface or in the stand mixer.
- Place the dough in a clean and lightly oiled bowl. Cover the bowl with a damp cloth and let rise in a warm and humid place for about 1 hour or until the dough doubles in size.
This surprising combination of toppings is simply delicious. The intense taste of the Gruyère cheese pairs well with the sweetness of the peaches. The latter are placed raw on the pizza at the end, so you may truly savour their freshness.