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Sunday, August 24, 2014

Peach Pizza with Balsamic Glaze


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.

Ingredients:
-Store pizza dough
-Goat cheese
-Some cream
-Mozzarella
-A peach or two
-Parsley
-Balsamic vinegar


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.



Bake at 400 for 30-40 minutes or until crust is golden and cheese is melted. Let sit 10 minutes.


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.

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