Ingredients
- 1 cup Warm Water, 1 tbps reserved
- 1 package Active Dry Yeast
- 1/2 tsp Honey
- 2 cups Anna TIPO 00 Flour
- 1 tsp Cento Coarse Sicilian Sea Salt, plus additional for seasoning
- 1/2 cup Cento Imported Extra Virgin Olive Oil
- 2 ripe Peaches, pitted and cut into 1/4 inch slices
- 6-8 Fresh Basil Leaves, thinly sliced
- Cento Ground Black Pepper, to taste
- 4-6 paper thin slices Prosciutto, sliced into halves
Directions
In large mixing bowl, combine water, yeast and honey. Let stand for 5 minutes. Stir in flour, salt and quarter cup oil. Knead until smooth; transfer dough to oiled bowl. Cover with plastic and let stand in a warm location for 1 hour or 3 hours. (Mixture will double in size and then collapse.) Cover dough and refrigerate for 8 hours overnight.
Heat oven to 450F. Grease a 9x13 inch heavy sheet pan with oil. Transfer dough to sheet pan and press down with your fingertips, spreading dough to about the width of the pan. Cover and let dough rise for 20 minutes. Arrange peach slices evenly over dough, place basil pieces around peaches and slightly push basil into dough. Brush peaches with oil, then season with salt and black pepper. Bake approximately 20 minutes or until golden brown. Remove from oven and drape prosciutto slices over peaches. Cut into even slices and serve at room temperature or warm. Serves 6-8.
