Summer peach and balsamic Pizza
Using local ingredients made this pizza super special and extra delicious!
Ingredients:
1 batch pizza dough (we used the fresh pizza dough from Beehive Bread Co. in Powell, Ohio, but you could sub your favorite recipe)
1 cup balsamic vinegar
2 T. olive oil
8 oz. fresh mozzarella, sliced or grated
2 ounces goat cheese, crumbled
4 peaches, pitted and thinly sliced (of course they are from our market!)
1/2 cup coarsely chopped basil
To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool. (If using the balsamic from Olivina, you will not need to simmer for 20 minutes. We simmered the Italian Fig for about 10 minutes.)
Preheat the oven to 500 degrees F. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
Divide dough into tennis-ball sized pieces. Take one piece and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza peel or pan that has been generously coated with corn meal (we skipped this — the pizza stone didn’t need it). Lightly brush with 1 T. of olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining pizzas.
Place the pizza in the oven - directly on the pizza stone if using one, or on the oven rack. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve!
*Adapted from Love & Olive Oil
