Name: Flathead Cherry Pizza
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: Two 12-inch pizzas
Ingredients: 4 cups frozen pitted flathead or sweet cherries; 2 teaspoons honey; 2 teaspoons brown sugar; 1 teaspoon apple cider vinegar; 1 teaspoon red wine vinegar; 1/2 teaspoon allspice, ground; 1/2 teaspoon toasted coriander, ground; 1/4 teaspoon crushed red chile flakes; 1/4 teaspoon ground black pepper; 1/4 teaspoon salt; 1 pound ground pork (can substitute store-bought sausage); 1 teaspoon salt; 1/2 teaspoon crushed red chile flakes; 1/2 teaspoon toasted coriander, ground; 1/2 teaspoon toasted fennel seed, ground; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground white pepper; 2 cloves garlic, minced; 1/2 cup olive oil; 2 homemade or store-bought pizza doughs; All-purpose flour, for stretching the dough; 2 pounds shredded mozzarella; 1 cup grated smoked Gouda

Directions

Special equipment:

a pizza stone

For the cherries: Simmer the cherries, honey, brown sugar, apple cider vinegar, red wine vinegar, allspice, coriander, red chile flakes, black pepper and salt in a saucepan on low heat until reduced by a third. Puree until smooth (see Disclaimer), then let cool (this may be done ahead of time).
For the pork: Sauté the pork with the salt, red chile flakes, coriander, fennel seed, smoked paprika, black pepper, nutmeg and white pepper, then allow to cool.
For the pizza: Add the garlic to the olive oil and reserve for brushing the dough. Bring the cold dough to room temperature for 1 hour. Preheat a pizza stone in the oven to 450 degrees F.
Stretch the dough to the desired size, then brush with the garlic oil. Top with the mozzarella, pork, cherries and smoked Gouda. Slide onto the pizza stone and bake until golden brown, 8 to 12 minutes. Repeat to make one more pizza.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Recipe courtesy of Biga Pizza, Missoula, MT