DONNA'S DAILY DISH
  • Blog
  • Recipes 2025
  • Recipes 2016-2024
  • Contact

seasonal delights

9/6/2020

3 Comments

 
In the Wall Street Journal’s August 22-23, 2020 edition, there was a recipe for Ricotta, Summer Squash and Fresh Corn Pizza from chef Douglass Williams of MIDA in Boston. This recipe appeared in the Slow Food Fast column and takes all of 30 minutes. It was a nice twist on a white pie, especially with summer corn and yellow squash in season.
 
Beside the squash and corn, you’ll need 8 ounces of pizza dough, freshly grated Parmesan cheese, olive oil, salt and pepper, ricotta cheese and fresh herbs (basil, mint and chives). As we are not fans of mint, I used just the basil and chives from my garden.
​Although you can purchase pizza dough at any food market or even your local pizzeria, it’s very simple to make in a stand mixer. I used homemade dough from a recipe in the cookbook “Naples at Table,” by Arthur Schwartz. I prepared the dough a day ahead and let it rise in the refrigerator. About an hour before I was going to make the pizza, I brought it to room temperature. I also par cooked the pizza on my gas grill before adding the toppings. I feel that it helps the dough get a nice crust on the bottom and aides in cooking the dough all the way through.
 
The dough is drizzled with olive oil, seasoned with salt, pepper and Parmesan cheese. Tablespoons of ricotta are placed around the dough.  Thinly sliced squash and raw corn kernels are scattered across the pie with half the herbs and another round of seasonings before cooking.
 
This recipe is intended to be baked in the oven, cooking it on the grill worked out perfectly. Although my husband thought the pizza could have been a bit thinner. The pizza was delicious, light and tasty. I would make this again perhaps with fruit. Medusa Stone Fired Pizza Kitchen in Asbury Park makes a pie with Peaches, prosciutto, goat cheese, mozzarella and basil and has a drizzle of balsamic vinegar. I think you could even take my next recipe and use it as a topping too, grilled prosciutto and figs with gorgonzola dolce!
 
Yes, Grilled Prosciutto-Wrapped Figs was a recipe that I recently made. The recipe appeared in the August 2020 issue of the magazine “Charleston.” This recipe was so easy to prepare, but it’s all about the ingredients! I purchased all the items from Delicious Orchards in Colts Neck, NJ. Unfortunately, they didn’t have gorgonzola dolce so I used regular gorgonzola. My husband did me the favor of doing my shopping for me, but I neglected to tell him how the prosciutto should be sliced (10 paper thin slices) and the deli person didn’t ask him. The prosciutto was a sliced thicker than prefer. Once I prepared the bundles, I loaded five wrapped figs on a bamboo skewer and grilled them for 30 seconds per side.
 
The figs were scrumptious! They were ripe and sweet and the bite of the gorgonzola playing against the smokey, salty prosciutto worked wonderfully. For a pizza I would place the prosciutto down first, scatter figs that are sliced in half on the top and place dollops of cheese around the pie. For interest, maybe some arugula?
 
Overall, two great recipes this week. 

Ricotta, Summer Squash and Fresh Corn Pizza
The Wall Street Journal/Slow Food Fast
August 22-23, 2020

Chef Douglass Williams

Total time: 20 minutes
Serves: 4

1/2 yellow summer squash, sliced very thin
kosher salt and freshly ground pepper
3 tablespoons olive oil, plus more for pan
1/4 cup corn kernels, freshly cut off the cob
all-purpose flour, for dusting
1 (8-ounce) pizza dough ball, room temperature
1/4 cup fresh grated Parmesan
5 tablespoons ricotta cheese
1/4 cup mixed soft herbs, such as basil, mint and chives

Directions
  1. Preheat oven to 500 degrees. In a medium bowl, season squash with salt, pepper and 1 tablespoon oil, and set aside. In a small bowl, toss corn with salt and ½ tablespoon oil.
  2. Dust pizza dough and work surface liberally with flour. Starting at center of ball, stretch dough to form a 14-inch circle, evenly thin across and a bit thicker at edges.
  3. Brush an inverted baking sheet with olive oil and place the stretched dough on top. Drizzle dough with olive oil, season lightly with salt and sprinkle liberally with Parmesan. Distribute ricotta in dollops across dough, then use the back of a spoon to flatten and spread dollops. Season liberally with pepper. Scatter squash, corn and half the herbs over the dough, making sure toppings don’t pile up. Finish with more Parmesan, a drizzle of olive oil, salt and more pepper.
  4. Transfer baking sheet with pizza to bottom rack of oven. Bake until crust browns, base crisps and cheese bubbles, about 7 minutes.
  5. Carefully remove hot pizza from oven and top with more Parmesan, herbs and a drizzle of olive oil. Serve immediately with a crisp summer salad.
——Adapted from Douglass Williams

ricotta_summer_squash_and__fresh_corn_pizza.pdf
File Size: 47 kb
File Type: pdf
Download File


Grilled Prosciutto-Wrapped Figs
Charleston Magazine, August 2020

SERVES: 
6

INGREDIENTS: 12 fresh figs
1/4 lb. Gorgonzola dolce
10 slices prosciutto di Parma, cut into thirds
24 bamboo skewers, soaked in water for at least two hours
2 Tbs. aged balsamic vinegar

DIRECTIONS: Preheat grill to high (gas) or until coals are glowing (charcoal). Cut stems off figs and slice in half lengthwise. Place dollop of Gorgonzola in center of each fig half. Wrap prosciutto around figs and cheese and secure with bamboo skewers. Grill for about 30 seconds, then turn and grill for additional 30 seconds. To serve, arrange on platter and drizzle with aged balsamic vinegar.
grilled_prosciutto_wrapped_figs.pdf
File Size: 25 kb
File Type: pdf
Download File

Index
3 Comments
www.toppaperwritingservice.com/review-essayontime-com/ link
9/22/2020 04:35:01 am

I think I have just found the best recipe I can do for my family for our upcoming gathering this Saturday. They have assigned me with the foods because they thought I am a really good cook. Well, even though I am not confident with my cooking skill, I got no choice but to do my best because they are depending on me like crazy. I feel overwhelmed anyway because of the confidence and trust they have for me which is why I am here looking for the best recipe that I can make for them. I will let you know the result and their reactions as well on Saturday as well once the gathering is done. Thank you so much for this!

Reply
bertello oven link
2/3/2021 04:29:22 am

This is not hard if you are just making a few pizzas, yet what happens if you have good friends coming by as well as wish to make more than a couple of?

Reply
Donna link
2/3/2021 06:03:16 am

I say anything that tastes good is worth waiting for. A well-organized home cook would have all the toppings and dough already ready prepped for baking. For those in a hurry, your oven at its highest temperature can also be put to use.

Reply



Leave a Reply.


    ​meet donna

    A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.

    Archives

    May 2025
    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016

Proudly powered by Weebly
  • Blog
  • Recipes 2025
  • Recipes 2016-2024
  • Contact