Alecia told me we'd be having pizza night for dinner, starring one of the more interesting and delicious medium-priced fruits, the peach. I love the juicy meal and al dente skin unique to peaches. I figured most people should, except I know my dad abhors the subtle fuzz and Alecia shares a less specified aversion. I learned that this peach pizza was designed especially for me! And little did I know I'd be making and baking it too, ha.
A Vegatarian & Cooking! original, based in part on Skillet Stuffed Crust Pizza.
-Store pizza dough
-A peach or two
I started out by spreading the pizza dough into the cast iron skillet. I made a white sauce by whisking together a portion of goat cheese and some cream that I had in the fridge.
I grated some fresh mozzarella ball on top.
Layers of peach, I peeled and ate the skin myself, and crumbles of goat cheese. The crust has been folded over, with alternating lumps of mozzarella cheese and peach.
|Sprinkle parsley on there.|
Using the smaller grater holes, add more mozzarella cheese all over, including the crust for the neat browned cheese crust look.
While the pizza is resting, reduce balsamic vinegar in a small saucepan and drizzle on top.
So, the peaches made the pizza a little bit wetter than I might have liked, but in all it was a very attractive and cheesy-satisfying meal. It's all in the assembly - don't put the cheese down before the pizza dough, for example, and be smart about what you put on, but use ingredients from your heart and have fun making it. I usually eat a slice of pizza's worth of ingredients as I make it, just to be sure it's good.