Pecorino, Pear, Walnut & Honey Pizzettes

1 Pound Pizza Dough

1/4 Cup Olive Oil

3 Cups Shredded Young Pecorino (Or Other Melting Cheese)

1 1/2 Cups Aged Pecorino Shavings

2 Large Ripe Pears

3/4 Cup Chopped Walnuts (or Pine Nuts)

1/4 Cup Artisan Honey


Preheat the oven to 450 degrees F. Divide the dough in half and roll out on a lightly floured surface to about 1/3 of an inch thickness. Use a 3 inch round biscuit or cookie cutter cut out as many circles as you can and set these aside and cover with a towel to rest for 10 minutes. Use the other half of the dough to cut out more circles. Thinly slice the pears.

Use your fingers to pull the dough into a 4 inch round and place as many as will fit onto a baking sheet. Brush the top of the pizzas lightly with olive oil, and sprinkle with the shredded melting cheese. Top with two pear slices per pizzette, and then some of the aged pecorino shavings. Sprinkle on some of the chopped walnuts and then drizzle with a little of the honey. Bake about 10 to 15 minutes or until puffed and golden brown. The honey will caramelize on top and get quite dark but is delicious anyway. Serve immediately.

Grissini

1 Pkg. Active Dry Yeast

2 Cups Warm Water

Pinch of Sugar

Pinch of Salt

1 Teaspoon Cracked Black Pepper

1/4 Cup Extra Virgin Olive Oil (Extra Needed For Baking)

1/4 Cups Fresh Rosemary, Finely Chopped

1 Cup Grated Parmesan Cheese

6 Cups of All-Purpose Unbleached Flour


Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water. Add sugar and stir. Leaves 10 minutes to ferment. Stir together the flour, cheese, rosemary and pepper. Place in a mound on a large board or counter, and make a well in the center. Add the yeast mixture, the remaining water, and the oil into the well. Mix together until stiff, and knead by hand until smooth for about 10 minutes. Shape into a ball, place in a greased bowl, cover and refrigerate overnight.

Day2: Preheat the oven to 350 degrees F. Oil 4 baking sheets. Take a handful of the dough, leaving the rest covered. Dust well with flour and press into a flat disk. Run the the first setting of the rollers in your pasta machine. Dust again with flour and roll through a second time. Again dust with flour and pass through the fettuccine cutter on the pasta machine. Carefully separate the grissini and place on the baking sheets so they do not touch. Brush with a little more oil and sprinkle with salt. Bake for about 30 minutes or until golden brown. Cool and store in an airtight container.

Tomato Bruschetta

Bruschetta:

1 Loaf Crusty Italian Bread -- Baguette

2 Cloves Garlic

1/2 Cup Good Olive Oil


Tomato Topping:

3 Cups Ripe Tomatoes, Cut Into 1/2 Inch Pieces

Salt & Pepper

2 Tablespoons Olive Oil

3 Tablespoons Fresh, Chopped Basil


Mix together the tomato topping ingredients and set aside. Cut the bread into slices about 3/4 inches thick. Either place under a broiler, or on grill, and cook untill just golden. Turn and repeat. Take the bruschetta away from heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts . Next brush a little olive oil on each toast. Top with the tomato mixture and serve immediately.