Summer Peach Basil Pizza
A summer pizza recipe with peaches and balsamic reduction.
Ingredients
Easy Pizza Crust
- 1 tsp active dry yeast
- 1 tbsp olive oil
- 1 cup warm water
- 1 tsp salt
- 2 cups all purpose flour
Summer Peach Basil Pizza Toppings
- 4 peaches sliced
- 4 cups mozzarella cheese shredded
- 3/4 cup balsamic vinegar
- 1 cup fresh basil
- 2 tbsp olive oil
Instructions
- Sprinkle the active yeast in the cup of warm water and let it rest for 5-10 minutes, until the yeast is foaming on top.
- In a stand mixer fitted with the dough hook, add in the flour and salt.
- Once the yeast is ready, add to the flour mixture and add in the olive oil as well.
- Kneed the dough until it all comes together and pulls away from the sides of the bowl. Place the dough in an oiled bowl, and cover with a clean kitchen towel. Place it in a warm spot and let it rise for about 1.5 hours, or until doubled in size.
- As the dough is rising, make the balsamic reduction. Bring the balsamic vinegar to a simmer over medium heat. Let it simmer until it's thickened and reduced to about 1/4 cup. Let it cool.
- Once the pizza dough is done preheat the oven to 450°.
- Punch down the pizza dough and divide it into two. This recipe will make two 10' pizzas.
- Roll out the dough on a floured surface. Place the dough on a baking sheet. Brush the pizza dough with olive oil.
- Sprinkle the mozzarella cheese all over the pizza. Or arrange fresh mozzarella rounds on the pizza.Arrange the peaches around the whole pizza evenly. Repeat to make the second pizza.
- Bake the pizzas for 10-15 minutes. The crust should be lightly golden, and the cheese browning.
- Remove the pizza from the oven and let it cool for a few minutes. Drizzle the balsamic reduction on the pizza and spread out the fresh basil.
- Cut the pizza into 8 slices and enjoy!
Notes
For the cheese, you can use shredded mozzarella or fresh mozzarella.
Don't simmer the balsamic vinegar on high because it may burn!