Peach & Tomato Caprese Pizza with Mozarella, Basil & Balsamic Reduction

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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BathingandthesinglegirlCover

vromans back

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That photo above has nothing to do with this recipe.  But – I bought figs at the farmer’s market the other day & they photograph so gorgeously – I could not resist snapping this pic of them & that lush hunk of Saint Andre.  Dairy is something I am increasingly cutting out of my diet but – holy mother of God – that that cheese on some crusty bread & topped with a fig?  Criminy! I am desperate for vegan cheese to do what vegan meats (especially Beyond Meat) have done – namely – evolve into a really great vegan alternative to cruelty-based foods.

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So – my boss gave me a perfectly ripe peach the other day.  I let it sit, in all its aromatic glory, on my desk all day as I pondered what to do with it.  I then remembered that I had homemade pizza dough in the fridge & from that fact alone – this pizza was born.  At the end of the work day, I sauntered out, proudly declaring that a peach pizza was about to happen – and happen it did.

I wasn’t sure if I would like hot peach pizza so I decided to hedge my bet a bit & made this a twofer.  I did not have Gorgonzola or goat cheese – cheeses that might cut the sweet of the peach so I decided to drizzle it with a balsamic reduction.  I am happy to announce that the peach side was even more delicious than the traditional side.  I did not cook the peach at all first but you could grill yours first if you want to maybe give the pizza that extra layer of flavor. It is completely unnecessary, though.

BALSAMIC REDUCTION

Simply boil a nice balsamic until it reduces by about 30-75% and has a thick syrupy texture.  It really does reduce a LOT so – if it reduces to too little for your pizza – just boil down some more.  Be careful not to burn it! I used about a tablespoon of the reduction on this pizza.

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Peach & Tomato Caprese Pizza with Mozarella, Basil & Balsamic Reduction

Serves as many as you like – depending on how much dough & ingredients you have

INGREDIENTS

(the amount of each is up to your personal taste)

Pizza dough (I used this one)

Peaches – pitted & sliced 1/4 inch thick

Tomato sauce (I used Rao’s Arrabbiata)

Fresh mozzarella (or vegan alternative) – sliced

Fresh Basil

Cherry or grape tomatoes – quartered (optional)

Balsamic reduction (recipe above in bold)

Parchment paper (optional)

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DIRECTIONS

Heat the oven to 500 degrees & be sure it reaches temperature before putting your pizza in there.

Make the balsamic reduction.  Set aside.

Cover a cooking sheet with parchment paper.  And old metal pan.  Pizza stones suck.  PARCHMENT PAPER is magic.  Or – grease a cooking sheet with cooking spray or olive oil.

Roll the dough out & put it on the pan.  Spread sauce on one half of the pizza & arrange the peach slices on the other.  Top with cheese.  Cook until it is the way you like it – typically 10-15 minutes.  Top with basil & cherry tomatoes & drizzle the peach side (or both sides) with the balsamic.

Voila!

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