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Stone Fruit Pizza

From David Carmichael's  Oceana restaurant
/ Source: TODAY


To make the Danish dough

  • 1 lb. bread flour
  • 2 1/6oz sugar
  • 3 oz salt
  • 1 oz fresh yeast
  • 2 1/2 tbsp. butter plus additional for the pizza pan
  • 4 eggs
  • 4 tbsp. milk
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp cardamom
  • Cornmeal for dusting pans

To make the filling

  • 4 plums
  • 8 apricots
  • 4 peaches, halved and pitted
  • 1/2 lb cherries, halved and pitted
  • Other fruit
  • Powdered sugar for dusting the rim of the pizza.

Combine the bread flour, sugar, salt, yeast, 2 1/2 tbsp. butter, 3 eggs, milk, lemon juice and cardamom in the mixing bowl of a standing mixer. With the dough hook in place, bring the ingredients together slowly, and then increase speed to medium, and mix for 10-15 minutes, until the dough is smooth and elastic. Cover the bowl with plastic wrap and rest it at room temperature overnight.

Pre-heat the oven to 350 degrees F.

Divide dough into four equal pieces; work with one at a time, and cover remaining pieces lightly with a damp cloth until ready to roll out.

Lightly butter the inside surfaces of two non-stick pizza pans; lightly dust with cornmeal to cover, and set aside.

Lightly dust a work surface, and a rolling pin, with flour. Roll out one piece of dough to 14”, gently fold it in half, and insert the dough into one of the prepared pizza pans. Repeat with a second piece of dough.

Beat the remaining egg lightly and brush the edges of the pizza dough with the egg wash.

For remaining two pieces of dough, roll each into a 28” rope, which will become the rim of the pizza. To do this, use your hands to roll the dough lightly against the work surface. Lay the rope onto the rim and gently pinch with your fingers to bind together. Brush with additional egg wash, and set aside while making the almond cream.

Almond Cream

  • 2 1/2 sticks butter
  • 1 1/8 cups sugar
  • 2 1/8 cups almond flour
  • 1 1/2 ounces 1 tsp all purpose flour
  • 5 whole eggs

Cream the butter, sugar and almond flour together until light and fluffy. Add the eggs one at a time, beating to fully incorporate before each addition. Add the all purpose flour, mix well and spoon into a pastry bag. Pipe cream into the center of the pizza dough, starting at the outer edges. Fill and smooth with an offset spatula so that you have one even layer of cream. Dot the cream with pieces of apricot and plum, alternating fruits and allowing plenty of space in between. Place in oven and bake 15-20 minutes, until golden brown. Remove and rest for five minutes while skinning the peaches.

To skin peaches, drop pitted peach halves in boiling water and blanch for 15 seconds. Transfer to an ice water bath. Place one half in your palm, flesh side down, and using your other hand, peel away the skin. Repeat until all peaches are skinned. Slice and top pizzas with peaches and cherry halves. Brush with strawberry glaze, sprinkle rim with powdered sugar, and serve.

Strawberry Glaze

  • 2 cups sugar
  • 2 cups spring water
  • 1 vanilla bean
  • 1 lb. local farm fresh strawberries, chopped

Combine 1 cup sugar, 1 cup water and vanilla bean in a sauce pot and boil over high heat, and when the mixture begins to bubble, add 9oz (about 1 1/8 cups) chopped strawberries along with the remaining cup of water to the pot. Lower the heat to medium and simmer until all the juice has been released from the berries (the liquid will be red and the berries should appear whitish); transfer the berries to a fine mesh sieve positioned over the pot and shake to release any remaining juice. Return the syrup to the pot and reduce until it becomes a thick glaze. Hold at room temperature until cool, pour it into an airtight container (preferably a squeeze bottle) and refrigerate until ready to use.