I’ve been given dozens of peaches in the last week or so. More than I can eat!
Truth is, I think the most delicious way to eat a peach is on its own, straight from the tree if possible! That said, having an abundance of them this time every year, I love to create with them, too.
Grilling peaches is wonderful, as it adds a subtle smoky, charred flavor, without really cooking them. And why not add them to pizza?! I know, great idea!
Both kids and grownups alike with love this pizza! It could almost double as a dessert. Well, for the grownups, anyway!
- 1/2 pound of your favorite pizza dough (see notes)
- 1 peach, washed, dried, and cut into about 10 slices
- 1 1/2 cups loosely packed basil leaves
- 1/4 pound fresh mozzarella, sliced thinly
- Olive oil
- Serves 1 to 2
- Prep Time: 10
- Cooking Time: 20 minutes
Preheat the oven to 425 degrees F and get either a pizza pan or stone ready to use.
Stretch the dough to about an 8-inch round and place it on the pan or stone. (When I use a pan, I like to lightly coat the bottom with olive oil, about 1 tablespoon — it adds a nice crispness to the crust.)
Gently press a single layer of the basil leaves directly on top of the dough, covering the entire surface.
Lay the slices of dress Mozzarella over the basil leaves — many of the leaves may bot be covered.
Bake in the preheated 425 degree F oven until the crust is golden brown, about 15 to 20 minutes.
While the crust with the basil and cheese is baking, grill the peaches:
Preheat an outdoor or a stove top grill and drizzle the peach slices with olive oil. Once it’s very hot, place the peaches on the grill. Cook each side for about 1 minute, only long enough to mark them.
Once the crust is finished baking, arrange the grilled peach slices on top of the cheese and serve.
If you’re not making your own pizza crust (I know, who has that kind of time?), Trader Joe’s sells a good one in the refrigerated section of the store.