Such a lovely summer pizza. Things like peaches just scream summer to me; grilled peaches with vanilla ice cream (num) and this light and tasty fruit and ricotta pizza. It has a beautiful refreshing, summery appeal. And I dare your taste buds to disagree! You could even cut it into squares and serve it as an appetizer. Makes 2 12" pizzas (If you're only using half your dough, halve the recipe below)
8 oz proscuitto 3 large peaches 3/4 oz package basil 1 1/2-2 cups ricotta 1/2 cup gorgonzola balsamic, to drizzle fresh ground pepper, to taste red pepper flakes, to taste
Instructions: (Each instruction is per pizza. If you're making both pizza dough, return the pizza stone to the oven and allow it to heat back up again before constructing your second pizza.) 1. Clink either hyperlink for my pizza dough recipe. Follow the instructions for making the dough. 2. Preheat your oven to 550 degrees. Leave the pizza stone in the oven for at least 15 minutes, and switch the oven to broil. 3. Place the rolled dough onto the hot pizza stone and sprinkle it with the salt, cornmeal and garlic powder as instructed in the dough recipe. 4. Take 3/4-1 cup ricotta and spread a thin layer evenly on your dough. 5. Arrange the proscuitto so that it evenly covers your ricotta. 6. Arrange the sliced peaches on top of the proscuitto and then sprinkle roughly 1/4 cup gorgonzola on top of the peaches. 7. Broil in the oven until the crust browns. (See dough instructions.) 8. Sprinkle the top with chopped up basil. 9. Add fresh cracked pepper and red pepper flakes to taste. 10. If you think you can LIGHTLY drizzle some balsamic on the top of the pizza, go for it. (I place my thumb over the majority of the opening and lightly tipped the bottle.) Cut and Enjoy!