Grilled Sour Cherry Pizza
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
48
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 cup
Sugar1 tsp
Baking Powder3 tbsps
Butter (cold)1 cup
Water1 cup
Champagne1 cup
Bing Cherries (pitted)3 cup
Cherry Preserve10 large
Egg Yolk1 cup
Granulated Sugar3 cup
CornstarchDirections:
1
In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, and baking powder
2
Cut in the butter
3
Pulse until butter is well distributed and the mixture resembles a coarse meal
4
Add eggs and pulse again until dough clumps together
5
Gather the dough into a ball
6
Divide dough and wrap in waxed paper
7
Chill for 1 hour
8
Add water and vinegar to a medium pot
9
Add cherries and cook until cherries are soft
10
Drain
11
Heat up grill
12
Butter a 10-inch round cake pan
13
Roll dough into a circle and transfer to cake pan
14
Pinch edges to form a crust, like that of a pan pizza
15
Fill dough with pastry cream
16
Spread cherry preserves and cherries
17
Place pie on pizza on pizza stone on grill
18
Cook until dough is crispy and brown, about 1 hour
19
In a 2-quart saucepan, combine the milk and vanilla bean and bring to a boil
20
Turn off heat immediately and keep warm while you whisk the yolks
21
In a medium bowl, combine the yolks, sugar, and cornstarch and whisk until thoroughly combined
22
While whisking, slowly add the warm milk mixture into the yolks and then transfer this back into the saucepan over medium heat
23
Whisk constantly while you bring the custard to a boil; it should begin to thicken immediately
24
Whisk until thickened completely, about 3 minutes
25
Pour through a fine-mesh strainer into a clean bowl and use a rubber spatula to push everything through
26
Place a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming and refrigerate until completely chilled
27
Yield: 5 cups