Fine Cooking Magazine - November/December 2020

Yield: 6 pinse (about 6 x 10 inches each)

Servings: 6

Grilled Roman pinse can be just as wonderful at the end of a meal as they are for a main course. Be sure to choose firm peaches that hold up to grilling, and have the toppings ready before you grill the dough, since they will need to go on right away.

Ingredients

8 firm but ripe peaches, halved and pitted (about 3 lb.)
2 Tbs. extra-virgin olive oil; more for brushing and drizzling
Fine sea salt
1 recipe Pinsa Romana Dough, shaped into balls and risen, but not yet stretched or cooked
1-1/4 cups coarsely chopped toasted walnuts (about 5 oz.)
1/4 cup plus 2 Tbs. honey

Calories (kcal) : 370
Fat Calories (kcal): 130
Fat (g): 14
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 7
Monounsaturated Fat (g): 5
Cholesterol (mg): 0
Sodium (mg): 1280
Carbohydrates (g): 55
Fiber (g): 4
Sugar (g): 18
Protein (g): 9

Preparation

Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
Brush the cut sides of the peaches with olive oil, season lightly with salt, and place cut side down on the grate of a grill over medium heat. Cook until grill marks appear, about 4 minutes. Brush the top of the peaches with oil, flip, and grill 4 minutes more. When the peaches are cool enough to handle, slice into 1/4-inch-thick slices.
Stretch and grill the Pinsa Romana Dough as directed.
Brush the pinse with olive oil and distribute the peaches evenly among the pinse. Season with salt. Sprinkle all over with walnuts and drizzle with honey. Serve immediately.

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What We're Cooking Now

Name: Pinsa with Peaches, Honey, and Walnuts
Yield: 6 pinse (about 6 x 10 inches each)
Cuisine: Italian
Ingredients: 8 firm but ripe peaches, halved and pitted (about 3 lb.); 2 Tbs. extra-virgin olive oil; more for brushing and drizzling; Fine sea salt; 1 recipe Pinsa Romana Dough, shaped into balls and risen, but not yet stretched or cooked; 1-1/4 cups coarsely chopped toasted walnuts (about 5 oz.); 1/4 cup plus 2 Tbs. honey