Chef Sheri Kimball, Fairfield County, Connecticut: New England Lingonberry Lovers' Pizza
Nordic Reach › Vol. 19 Nbr. 19, November 2006 › News
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Summary
"It had prosciutto, blue cheese, and some sweet berries, but not lingonberries," she remembers. "I think it might have been currants. But I decided to try and make it with lingonberries. I like making pizza a lot, and I think this particular recipe works so well because the saltiness of the prosciutto, the tang of the cheese, and the sweetness of the lingonberries really complement each other well."
Combine the water, yeast and sugar in the bowl of an electric mixer fitted with the dough attachment. Mix with a spoon first and let rest for 5 minutes, until the sugar and yeast are dissolved. Add the rest of the ingredients and beat for 1 minute on low speed to combine. Increase speed to medium and mix until dough comes away from the sides of the bowl, about 4-5 minutes. Scrape the dough onto a dry floured surface. With lightly floured hands knead until smooth, soft and elastic, about 5 minutes. Form into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. / Preheat oven to 475F. Form dough into desired pizza shape. Let rest for 15 minutes to puff slightly. Drizzle pizza with olive oil, leaving 1/2 inch border. Top pizza with prosciutto and blue cheese. Bake in 475F oven for 12 minutes or until edges of crust are golden. While pizza is in the oven, warm lingonberries on medium heat until a syrup consistency is reached. Remove pizza from oven when golden and drizzle with lingonberries. Season with salt and pepper to taste.See the full content of this document
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Chef Sheri Kimball, Fairfield County, Connecticut: New England Lingonberry Lovers' Pizza
For some chefs, the love of cooking is like an heirloom lovingly passed on from parents or grandparents. For them, the kitchen is a place of love and creativity, with drawers full of treasured family recipes. Not so for Sheri Kimball.
"I beg...See the full content of this document
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