Summer Peach and Balsamic Pizza
Yield: 2-3 servings
What you will need:
1 batch pizza dough
1 cup Patricia & Paul Traditional Balsamic
2 tablespoons Patricia & Paul Extra Virgin 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
To prepare the balsamic reduction, pour Patricia & Paul Traditional Balsamic into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the Balsamic has reduced to 1/4 cup, about 20 minutes. Set aside and let cool.
Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
Divide dough into tennis-ball sized pieces. Take one piece of dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush with 1 tablespoon of Patricia & Paul Extra Virgin Olive Oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining pizzas.
Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve.