69ºF

Peach and Basil Pizza

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Summer Peach and Balsamic Pizza

1 batch pizza dough (see Lindee's favorite below; Valentino's Pizza Crust)

1 cup balsamic vinegar

2 tablespoons olive oil

8 ounces fresh mozzarella, sliced or grated

2 ounces soft goat cheese, crumbled

4 peaches, pitted and thinly sliced

1/2 cup coarsely chopped basil

Directions:

To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool.

Preheat the oven to 425 degrees. Prep pizza pan by drizzling with olive oil and corn meal. When dough is ready, place the dough in the center of the pizza pan and sprinkle with more cornmeal (to keep dough from sticking to your fingers and for texture/flavor.) Slowly spread the dough to fill the pan. (If you are using a pre made crust, just drizzle the pan with olive oil and cornmeal, then place dough on pan.)

Lightly drizzle crust  with 1 tablespoon of olive oil. Top with mozzarella, goat cheese, basil, and peach slices. Drizzle the pizza with balsamic reduction.

. Bake for 15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and drizzle with balsamic reduction. Cut into slices and serve.

Valentino's Pizza Crust

Ingredients:

1 cup warm water (110 degrees F/45 degrees C)

1 tablespoon white sugar

1 pkg active dry yeast

3 tablespoons olive oil

1 teaspoon salt

2 1/2 cups all-purpose flour

Directions:

1.  Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.

2.  Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.