I’ve been given dozens of peaches in the last week or so. More than I can eat!
Truth is, I think the most delicious way to eat a peach is on its own, straight from the tree if possible! That said, having an abundance of them this time every year, I love to create with them, too.
Grilling peaches is wonderful, as it adds a subtle smoky, charred flavor, without really cooking them. And why not add them to pizza?! I know, great idea!
Both kids and grownups alike with love this pizza! It could almost double as a dessert. Well, for the grownups, anyway!
Ingredients
- 1/2 pound of your favorite pizza dough (see notes)
- 1 peach, washed, dried, and cut into about 10 slices
- 1 1/2 cups loosely packed basil leaves
- 1/4 pound fresh mozzarella, sliced thinly
- Olive oil
- Salt
Preparation
- Serves 1 to 2
- Prep Time: 10
- Cooking Time: 20 minutes
Preheat the oven to 425 degrees F and get either a pizza pan or stone ready to use.
Stretch the dough to about an 8-inch round and place it on the pan or stone. (When I use a pan, I like to lightly coat the bottom with olive oil, about 1 tablespoon — it adds a nice crispness to the crust.)
Gently press a single layer of the basil leaves directly on top of the dough, covering the entire surface.
Lay the slices of dress Mozzarella over the basil leaves — many of the leaves may bot be covered.
Bake in the preheated 425 degree F oven until the crust is golden brown, about 15 to 20 minutes.
While the crust with the basil and cheese is baking, grill the peaches:
Preheat an outdoor or a stove top grill and drizzle the peach slices with olive oil. Once it’s very hot, place the peaches on the grill. Cook each side for about 1 minute, only long enough to mark them.
Once the crust is finished baking, arrange the grilled peach slices on top of the cheese and serve.
Notes:
If you’re not making your own pizza crust (I know, who has that kind of time?), Trader Joe’s sells a good one in the refrigerated section of the store.
