The other day, after visiting the farmer’s market, I ended up with a bag full of peaches and no clear idea of what to do with them. Last year, we grilled and ate them with burrata, so we knew they were delicious with soft mild cheese. Brittany suggested that we put them on a pizza, so, we did. I decided to use ricotta, thyme and olive oil to keep it simple and let the peaches shine. Turns out it was a great call and a really nice, light, summer recipe.
I didn’t bother making my own dough this time but usually prefer to. You can often purchase dough from your favorite local pizzeria. This time we used the pre-made Fresh n Easy brand and I have to say – its not bad.
The biggest factor in making pizza at home is heat. Conventional ovens just aren’t hot enough to do the trick. To compensate, I use a piece of seasoned metal called a “pizza steel.” This is heated at 500º F for 1 hour. You can, of course, use a pizza stone. While this is happening, I leave the dough out on a lightly flowered surface and cover it with a damp paper towel. A pizza peel is also helpful for getting the pizza in and out of the oven. Sprinkle the pizza peel with semolina flour and and place hand stretched dough on it. Brush the rim of the pizza with olive oil and sprinkle with sea salt. Next, using your fingers, spread a thin layer of ricotta cheese on the surface of the pizza. Then, lay thinly sliced peach on top of the ricotta and bake in oven for 6 to 10 minutes. The outer crust should begin bubbling and browning. If not, turn up the heat to broil for another minute to brown up the edges but be careful not to burn it. Finally, remove the pizza from the oven, drizzle with olive oil and sprinkle it with fresh thyme and sea salt. I’m sure the addition of a balsamic reduction or honey drizzle would be excellent too but I loved letting the peaches do the talking. What a perfect way to use up the last of the season s peaches!
What I drank…
I chose a bottle of Quivira grenache, which, we purchased on our recent trip to Sonoma, CA. Probably not the best choice as it overpowered the delicate nature of this particular pizza. I think a pinot grigio would have paired much better, but hey, sometimes you have to deal with what’s on hand!