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.
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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