Ricotta Pizza with Peaches
I captured a summer evening, a soft sunset, and a crisp glass of Prosecco, scattered them over a fluffy crust, and pulled them from the oven in the form of Ricotta Pizza with Peaches.
As I shared in my Triple Threat Brownie Cookies post, making food for others is my way of saying “I love you,” “I’m glad you are in my life,” and, most importantly, “Thanks for putting up with me.” Ricotta Pizza with Peaches expresses a different, more rare food-feeling: the pleasure of simple ingredients enjoyed in a quiet moment away from the world.
To me, food and community are intrinsically entwined. To be honest, I don’t typically like eating alone, something I have found myself doing more frequently this summer. It’s my first time mentioning it here, but Ben has been living an hour away the past six weeks for a law internship. While we see each other every weekend and usually one night in between, my tiny apartment feels much larger when I am the only one in it. Because dinner together is a cherished time for us, eating it without him has been one of the harder adjustments. I often lack motivation to put any effort into cooking a meal for only myself. Omelettes and PB&Js are my nightly specials, and I definitely could have used someone else to blame for the rapid disappearance of my latest batch of Trail Mix Cookies.
On one particularly beautiful evening last week, when the prospect of scrambled eggs (again) was more than my yolk-saturated heart could bear, I decided to make myself a real, grown-up dinner. I combined two of my fleeting summer loves—juicy peaches and fresh basil—with two classic standbys—ricotta cheese and balsamic glaze—to create the perfect expression of a lovely evening enjoyed at peace with oneself: Ricotta Pizza with Peaches.
Leave your laptops, your cell phones, and your need for distractions behind. Ricotta Pizza with Peaches will have none of these. Bring only more slices than you think you can finish (you will want to), yourself, and a desire to appreciate the beauty around you. Ricotta Pizza with Peaches is meant to be enjoyed quietly alongside a glass of your favorite wine, in gratitude for the bounty of summer.
Four simple ingredients: ripe peaches, bright basil, smooth balsamic reduction, and creamy ricotta cheese are all this pizza demands to reach its pinnacle. With every bite, the freshness of summer up and jumps right into your mouth. Ricotta Cheese Pizza with Peaches is one of the best things I have done for myself this summer, and I hope that you will treat yourself with it too.
Ricotta Pizza with Peaches is summer and sunsets on a crust. Savor every bite!
Ricotta Pizza with Peaches
Exploding with the fresh taste of summer, Ricotta Pizza with Peaches is a slice of pure summertime bliss. Creamy ricotta and fresh peaches pair perfectly with bright basil and a sweet balsamic reduction.
Yield: 1 Pizza, Serves 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1/2 recipe whole wheat pizza dough (freeze second half for another time or make two pizzas.)
- 1/2 cup balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 3/4 cup part-skim ricotta cheese
- 2 peaches, firm but ripe, thinly sliced
- 8-10 fresh basil leaves
- Make dough according to instructions.
- While dough is rising, place rack in second highest position (4 to 5 inches from top). Preheat oven to 500 degrees F (or as high as your oven will go). If using pizza stone, preheat this as well.
- Place balsamic vinegar in a small saucepan over medium-high heat. Cook until reduced by half, 8-10 minutes. Set aside to cool.
- Once dough has risen, turn out onto a lightly floured work-surface and roll into a 12-inch circle. Transfer to a cornmeal-dusted (or parchment-paper covered) pizza peel, or if you do not have a pizza peal, simply use the back of a baking sheet. The dough will stretch slightly. Brush dough with olive oil, then dot ricotta over the dough’s surface. Using an off-set spatula or knife, spread ricotta into an even layer. Top with peach slices and fresh basil.
- If using a pizza stone: Remove stone from oven, dust liberally with cornmeal (or flour), then carefully slide prepared pizza into the center. If not using a pizza stone, slide pizza onto a cornmeal-dusted (or floured) baking sheet. Bake 10-12 minutes, until the crust is golden and slightly blistered. Remove from oven, drizzle with balsamic reduction, and enjoy immediately.
Store any leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat in the center of a 450 degree F oven for approximately 6 minutes, on a pizza stone if possible.
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