Notes From A Wheyward Girl |

Notes From A Wheyward Girl

Roberta DesBouillons and
Barbara Jenness
Special to The Union
Barbara Jenness and Roberta DesBouillons.
John Hart/ | The Union

As Wheyward Girl Creamery celebrates our first month, we hope that, like cheese, we get better with age. Our vat is now hooked up and our Master Cheesemaker Barbara Jenness is looking forward to running some trial batches.

The intention of our monthly column is to share knowledge, tips and recipes regarding everything cheese related.

For many of us our favorite childhood comfort food memories recall stringy, stretchy dishes oozing with lots of hot melted cheese.

Grilled cheese, mac and cheese, scalloped potatoes, lasagna … the list goes on.

With the abundance of summer and all the beautiful bounty in front of us, here is a recipe that might conjure up some great memories.

Pizza a la Wheyward

2 tablespoons olive oil

2 tablespoons all-purpose flour

1/2 recipe Basic Pizza Dough, recipe follows

2 tablespoons pesto

1 to 2 ounces thinly sliced prosciutto

1/3 cup grated Taleggio cheese

For the basic pizza dough:

1 tablespoon instant yeast

1 cup warm water (110 degrees)

Pinch sugar

1 1/2 teaspoons salt

1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl

2 1/2 to 3 cups all-purpose flour plus more, if necessary

Cornmeal, as necessary for dusting pizza peel

Note: this is enough topping ingredients for one pizza, but the pizza dough makes enough for 2 pizzas.

You could double the topping ingredients and change this to yield two pizzas if you like.

Preheat a grill to medium and lightly oil the grates with the olive oil.

Dust a clean work surface with the flour, and roll the dough out into a 12-inch circle. Transfer the dough to a pizza peel or the back of a large baking sheet, and slide the dough onto the hot grill.

Cook, without turning, until well-marked and cooked on one side, about three minutes. Turn the dough over and quickly spread the pesto over the dough in a thin, even layer.

Lay the prosciutto slices over the pesto, then sprinkle the cheese evenly over the prosciutto.

Continue to cook, rotating the dough every 30 seconds or so, until the cheese is melted and the bottom of the crust is well-marked and cooked through, three to four minutes. Remove from the grill, cut into six slices and serve immediately.

In a large bowl, combine half the flour, salt, sugar and yeast; add the olive oil olive and water and mix well to thoroughly combine.

Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch.

Transfer dough to a lightly floured work surface and knead for at least five minutes, and up to seven minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky.

Transfer dough to a lightly oiled 2- or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least one hour.

Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

Barbara Jenness is a master cheesemaker and Roberta desBouillons is a trained chef. Together, they own Wheyward Girl Creamery. Contact on Facebook at Wheyward Girl Creamery.

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