Highlight: A delightful blend of sweet and savory – this peach and balsamic pizza is your ideal summer evening treat. With peaches at their peak, this recipe proves the versatility of the beloved stone fruit.
Ingredients:
- 1 batch pizza dough
- 1 cup balsamic vinegar
- 2 tablespoons olive oil
- 8 ounces fresh mozzarella, sliced or grated
- 2 ounces soft goat cheese, crumbled
- 4 peaches, pitted and thinly sliced
- 1/2 cup coarsely chopped basil
Instructions:
- Balsamic Reduction: Pour balsamic vinegar into a small saucepan and bring it to a simmer over medium-high heat. Reduce the heat to medium-low, continuing to simmer until the vinegar reduces to 1/4 cup (about 20 minutes). Allow to cool.
- Oven Preheating: Set your oven to 500°F or its highest possible temperature. For those using a pizza stone, preheat it inside the oven for at least 30 minutes to ensure it’s adequately hot.
- Dough Preparation: Divide the dough into balls roughly the size of a tennis ball. On a lightly floured surface, take a dough ball and flatten it. Roll it out into a circle, about 1/4-inch in thickness.
- Pizza Assembly: Transfer the rolled-out dough to a pizza peel or pan generously sprinkled with cornmeal. Brush the surface lightly with 1 tablespoon of olive oil. Layer with mozzarella, goat cheese, and peach slices. Drizzle a portion of the balsamic reduction atop the assembled toppings. Repeat this for the rest of the pizza dough balls.
- Baking: Slide the pizza into the oven, placing it directly onto the preheated pizza stone, or on an oven rack. Bake for 8 to 10 minutes, or until you notice the crust turning golden and the cheese completely melted.
- Final Touch: Once out of the oven, sprinkle the chopped basil over the pizza and give it another drizzle of the balsamic reduction. Slice and serve warm.
Enjoy the burst of summer flavors with every bite of this peach and balsamic pizza. Perfect for sharing with friends and family on a warm summer evening.
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