A pizza post on a Friday is most appropriate, wouldn’t you agree? Whoever decided that pizza tastes best on Fridays deserves a hug and a kiss (and an extra slice or two!) If you like to indulge at the end of the week like we do, I have the perfect Summer pizza to share.
Summer is the perfect time to find creative ways to use all the fresh produce brought home from the farmer’s market. Tomato, watermelon & feta salad. Roasted beets with pistachios, goat cheese and olive oil.
And peach pizza.
Do not stop reading here. Peaches on pizza may sound like the sort of food marriage destined for dumpsville but trust me on this one. It just works. The peaches roast as they cook atop the pizza pie and when paired with salty, pungent blue cheese, they provide a perfect balance. Add some slivered red onions and shredded mozzarella and this one is good to go.
Peach + Blue Cheese Pizza
Neopolitan Pizza Dough (recipe here)
1 large peace, diced
½ cup shredded mozzarella
Red onion, slivered
Crumbled blue cheese or gorgonzola
Olive oil, for brushing
Salt + pepper to season
Preheat pizza stone at 500 degrees.
Roll out dough, and place atop preheated stone. Brush crust with olive oil. Sprinkle a layer of mozzarella on top, this will hold all of the toppings in place. Arrange peaches and red onions in an even layer. Season with a little bit of salt and pepper. Finish with a layer of crumbled blue cheese.
Bake for 8 minutes.
**Check out my friend Julie’s blog, Cooking Therapy. She recently posted my Neopolitan Pizza Doughand halved the recipe! Mark and I have been doing this as well, and make two small pizzas. It’s perfect for two with lunch leftovers on Saturday!