Recipe// Peach, Arugula, and Ricotta Pizza

11:52 PM

Peach, Arugula, and Ricotta Pizza with (Optional) Balsamic Reduction
 (serves 4 people)

1/2 cup warm water

1/2 tsp active dry yeast
1 tbsp olive oil
1 1/2 cups flour
1 tsp coarse salt

Place warm water in a medium sized bowl and sprinkle yeast on top.
Stir to dissolve, then set aside 5 minutes, or until yeast is foamy.
Add olive oil, flour, and salt to yeast mixture.  Mix to combine.
Turn dough onto well floured surface, and knead for 2 minutes or until elastic.
Place dough in oiled bowl, cover with plastic wrap, and let stand in warm place for
 at least 30 minutes.  When ready to make pizza, turn dough onto lightly floured surface
and roll out to about 1/4 inch thick.


1 recipe pizza dough (from above)

around 2/3 cup ricotta cheese, or enough to generously coat your whole pizza
3 ripe peaches, sliced (not peeled)
1/2 cup arugula

Heat up grill until hot.  Evenly (and generously) coat your already rolled
out pizza dough with the ricotta cheese, leaving about 1/2 inch empty around the sides.
 Arrange peach slices (I did mine in flowers) around the whole pizza.
 Cook pizza, on the back of a sheet pan, in grill for around 15-20 minutes,
or until the edges of the dough have browned and the cheese begins to bubble and melt.
Remove pizza from heat.  Sprinkle arugula evenly over top and drizzle
with a bit of the balsamic reduction, if using.  Then, slice and serve.

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