American Pie Recipe

One of my family’s favorite recipes, handed down from generation to generation, is American Pie. This dessert pizza is not only a visual treat, but a gastronomical delight as well! The smell of freshly baked pizza wafting through your home will stir the appetites of the entire household.
Our forefathers first made this pizza just after the Revolutionary War, thus the circular shape of the stars in the original recipe of that time. We have traditionally baked this as an addition to our Fourth of July brunch, and it goes very well with a mimosa.
There were many early attempts to mass produce the American Pie pizza, but without the use of modern refrigeration, all were met with utter failure. The U.S. Postal Service has long discouraged mailing perishable items by mule, horseback or freight (with the exception of Christmas fruit cakes, which have a half life of 50,000 years).
With the advent of the Pony Express, the American Pie pizza could survive a two-day ride without too much dilapidation and loss or increase of flavor (increase in flavor is not good, far worse than loss).
Its popularity waned, and the recipe was almost lost to the ages. Now it is up to a hardy few culinary alchemists such as myself to carry on the American Pie tradition.
It’s as American as a mimosa!

American Pie Recipe
» Pizza dough (see note)
» 1 cup shredded mozzarella cheese
» 2 cups fresh strawberries
» 1 cup fresh blueberries
» 2-3 slices Monterey Jack cheese (or Swiss)
» 4 tablespoons sugar
» 1 mimosa
Pre-heat oven to 500 degrees.
In a 12-inch skillet, spread pizza dough to edges. Add mozzarella cheese.
Slice strawberries in half, roll around in a little sugar for taste, and arrange as stripes on pizza.
Add blueberries to one quarter quadrant.
Cut Jack cheese into strips and a few small stars (or one big one) and set aside.
Bake in oven for 17 minutes. (15 if you use Maria’s recipe)
Remove from oven, remove from skillet, add “star(s)” on blueberry field. They will melt and keep basic shape.
As the strawberries may bleed a little (how patriotic!), slice more cheese into strips and add to top between strawberries, and let rest for at least four minutes.
Slice and serve with your mimosa!
Devour the American Pie immediately, as if it was the last pizza on Earth, for tomorrow it will look like that. Cooked strawberries do not appear as attractive on day two, and this pie is best eaten right out of the oven.
Note: Make your favorite pizza dough. Mine just happens to be the exact same recipe as the pre-made down at Trader Joe’s. So … do I do ALL the work?
I think not. Buy package and divide into two. You can make two skillet pizzas from one TJ’s package.

If you want a scratch pizza dough recipe, my friend Maria sent me a great one.

•    2 cups flour
•    1 (.25 ounce) package active dry yeast
•    1 cup warm water
•    2 tablespoons olive oil
•    2 teaspoons white sugar
•    1 teaspoon salt
Blend yeast in water and add  the sugar and olive oil. Put 2 cups of flour in large glass or plastic bowl then add the wet ingredients and stir with a fork. ,  when the flour is wet then add your  1 tsp of salt.  (In Italy we say salt is added far away from the yeast)
When you have a ball you can put it out on your counter dusted with flour and begin to knead the dough until  is pliable and not sticky,  add flour if need be. (This should only take a few minutes) put back into bowl, cover with plastic wrap and put in your oven with just the oven light on.  .   Let raise until double the size.

For Schiacciata
Take sheet pan and oil the bottom with olive oil (using your hands)  Then  with your fingers poke the dough to make dents.  Once you have done this drizzle ½ to ¾ cups olive oil letting oil go into dents and sprinkle salt on top.   Bake in 450° oven until brown
Buon appetito!


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