Sunday, June 23, 2013

Summer Pizza: Peach + Prosciutto + Basil

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Guys, it's summer!  Everywhere we go I'm seeing maxi dresses (love), shorts, margaritas (check out Yummy Mummy's Mulberry Margarita!), and lots of summer produce (YAY!).

We recently stopped by our favorite U-Pick farm, Classic Organic Farm & Market, to pick up some strawberries and they happened to have a few early peaches on hand.  There were about 6 peaches left in the basket.  I have no shame; I grabbed all but one.  Hey, I left one for the next guy, right?  We spent the rest of the afternoon strolling around Los Olivos, and the whole ride home the car smelled like peach and strawberry heaven.

Peace Barn.  What's not to love about a barn with a peace sign?

We love pizza night at our house, and typically it comes around about once each week.  We had prosciutto on hand and it struck me that combining its salty goodness with the juicy sweetness of the peaches would be nothing short of pizza amazingness.  Topped with fresh basil from our garden and a drizzle of blackberry balsamic vinegar, this pizza was a hit!  It will definitely be added to our weekly rotation.

Peach + Prosciutto Pizza
| Prep: 10 mins | Bake: 8-10 mins. |
1 prepared pizza dough, room temp
garlic oil*
1 1/2 c grated mozzarella
3 oz prosciutto
1-2 ripe peaches, sliced
basil leaves

Preheat oven to highest temp possible.  Preheat the oven with the pizza stone in place for at least one hour. (Alternately, pizzas can be made on the grill - just grill one side of the plain pizza dough, flip and begin building ingredients on grilled side as the under side cooks.)

Pizza dough is much easier to stretch at room temperature.  Roll out the dough on a sheet of floured parchment paper.  Using a basting brush or a spoon, cover the pizza dough with garlic oil as you would spread pizza sauce.  Top with mozzarella, prosciutto and peaches.  Bake pizza for about 8-10 minutes, or under the cheese is bubbling and the crust is golden brown.  Top with ripped basil leaves.

*Garlic oil is simply chopped garlic in olive oil.  I use about 4-5 large garlic cloves per 3/4 c of olive oil.  I like to make it a day or two in advance so the flavor can develop.  It's great to keep on hand for pastas, pizzas, sandwiches, etc.

Cheers to summer!