Peach Pizza (just try it)
When your dad sells peaches, you start incorporating them in everything, including weekly pizza night! I was a hater of any fruit on my pizza until having a peach flatbread that my mother in law made. I was hooked on the idea of peaches , & after experimenting a bit, I think I nailed it with this one. Let me know what you think
Tips: The publix pre-maid dough (Instacart will deliver it to your door) cooks quickest & easiest on a pan with holes, like this one. Sadly, my dear husband destroyed mine recently when he attempted to use it on the grill 🙄 The stone works, but you definitely want to heat it first, & I still think the dough turns out better on one of these.
Ingredients:
16 oz pizza dough- homemade is recommend, but in a pinch I’ve been more than happy with Publix’s prepaid dough in the bakery fridge (this is actually what I used for these photos last night)
1 1/2 Tbsp olive oil
1/2 tsp course ground garlic w/parsley
1/4 tsp salt
1/4 tsp pepper
4 slices of prosciutto
1/2 cup ricotta cheese
1/3 cup crumbled goat cheese (we love goat cheese, but feel free to scale this back if you don’t)
2 FRESH peaches (NOT canned-too much liquid)
Flour, for dusting
1/3 cup loosely packed fresh basil leaves (I don’t chop mine, but you certainly can)
1/4 cup loosely packed arugula (I snap my stems off, but you don’t have to)
About 1 1/2 tbs of balsamic glaze
About 1 1/2 tbs of honey (Poet’s Blend recommended wink)
Pair it with Scout & Cellar’s, Nest Sauvignon Blanc (get it here)
Directions:
Place pizza stone in oven while preheating to 450 degrees. Let pizza stone preheat with oven & sit in there for 30 minutes (assemble pizza during last 10 minutes or so)
Lightly dust a sheet of parchment paper (about 16 inches long) with flour. Stretch & shape dough to about 14 inches around.
Drizzle oil, garlic, salt & pepper on dough. Brush evenly over pizza (I do my crust too)
Dollop small portions of ricotta over pizza & brush evenly over pizza (leave room for crust)
Sprinkle goat cheese over top
Cut peaches into thin slices & layer evenly over pizza
Top with basil & arugula over top
Tear prosciutto into lives & drop over top
Drizzle honey & balsamic glaze over top
Transfer pizza to preheated pizza stone in oven. You can cook it on the Parchment paper on stone or directly on stone, I don’t keep it on parchment paper, but you can if that’s easier (a pizza peel (like this one) will help 😉)
Bake 10-15 minutes until edges are golden brown
Remove from oven, I like to sprinkle with a little extra diced fresh basil on top & drizzle a little more honey & balsamic glaze over finished pizza, but you do you
Cut that bad boy up & serve warm 😋
