peachy keen

If you read yesterday’s post, then you probably could have guessed that today I would be making something with peaches. You are correct – I aim to please.  If you use purchased pizza dough, then this recipe certainly qualifies as “easy-breezy”.

Summer Peach Pizza

1/2 cup balsamic vinegar
1 pound purchased or homemade pizza dough
2 tablespoons olive oil, divided
4 ounces fresh mozzarella, sliced
1/2 package Boursin cheese, crumbled
4 peaches, pitted and thinly sliced
2 tomatoes, thinly sliced
1 tablespoon honey
2 or 3 slices prosciutto, each slice torn into 4 or 5 pieces
1/2 cup basil chiffonade

If you have a pizza stone, place it on the center rack in the oven and preheat the oven to 500 degrees or as high as your oven will go for 30 minutes while you prepared the pizza.

Pour balsamic vinegar into a small saucepan, and bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 2 tablespoons, about 12 to 15 minutes. Set aside and let cool.

On a lightly floured surface, roll the dough out into a 1/4-inch thick circle. Place on a pizza peel, that has been generously coated with corn meal. If you don’t have a pizza peel or a pizza stone, place it on a rimless cookie sheet that has been lightly oiled with olive oil or Pam.

Lightly brush the crust with 1 tablespoon of olive oil. Top with mozzarella, Boursin, peaches, and tomatoes.

Place the pizza on the preheated pizza stone. Bake for 8 to 10 minutes or until the pizza crust is golden and the mozzarella cheese is melted.  Remove from the oven with pizza peel and tuck the prosciutto pieces around the pizza, then drizzle with, the remaining tablespoon of olive oil, honey, and balsamic reduction. Sprinkle with basil, cut into slices, and serve.

Serves 2