Buttermilk Fried Chicken

When it hits stone fruit season. You want to find a way to use them on everything. This pizza will become a favorite during the summer when peaches are in their peak.

TYPE MAIN COURSE
SERVES 4
DIFFICULTY EASY
PREP TIME 5 MINUTES
COOK TIME 90 SECONDS TO 2 MINUTES

Ingredients

  • 1 ball of pizza dough, rested at room temperature for 1–2 hours
  • 2 tbsp of crème fraiche
  • 1/2 cup freshly shredded fontina cheese
  • 1/2 cup of fresh mozzarella pulled apart into small pieces
  • 1 ripe peach or nectarine, thinly sliced
  • 3-4 thin slices of prosciutto
  • 3-4 sprigs of fresh thyme
  • 1 clove of garlic grated
  • A drizzle of balsamic glaze
  • Flake sea salt
  • Drizzle of good olive oil
  • Fresh basil to garnish

Directions

  1. Heat your All-Clad pizza oven to 750°F. Allow at least 15 minutes for the stone to reach full temperature.
  2. Lightly flour your work surface. Stretch the dough into a 10–12" circle, leaving a slightly thicker edge for the crust. Transfer to your floured peel.
  3. Build the pizza: Spread a thin layer of crème fraiche at the base. Spread the fontina and mozzarella evenly throughout the pizza. In a mixing bowl combine the thyme, sliced peaches, 1 tbsp of olive oil, and a pinch of flake sea salt. Evenly spread the peach mixture.
  4. Slide the pizza into the oven and turn on the spinning stone. Cook for 90 seconds to 2 minutes.
  5. The final result should be a blistered crust, melted bubbling cheese, and a light caramelization on the peaches.
  6. Right after the pizza is done cooking, add the basil, a drizzle of olive oil, and prosciutto to infuse it with the flavors from the hot pie. Cut with a pizza cutter and serve immediately.

Pro Tip

Make sure to press the fresh mozzarella with paper towels to remove as much moisture as you can.

 

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.