It happens every year. Peach season arrives with great fanfare and rejoicing. (Finally!!! Winter is over!) And, then a few summer BBQs and peach pies later and the season is over without so much as a fond farewell. We couldn’t say goodbye to them just yet, though, without sharing one of our favorite recipes with you.
The peaches play the starring role in this pizza, as they should. We usually make our own crust by following Peter Rinehart’s recipe; it takes some patience and extra time, so no judgement here if you go with pre-made. We think goat cheese with honey pairs nicely with the fruit, but have also used brie with great success. And who doesn’t love melty, gooey brie? One final note, if you’re tempted to skip the balsamic reduction…please don’t! It adds a little balance and brings together such simple ingredients to make one perfect end-of-summer pizza.
Peach and Goat Cheese Pizza with Basil
1 pizza crust
4-6 ripe peaches, pitted and thinly sliced
4-6 oz. goat cheese with honey (Brie or Gorgonzola is also nice)
a few Tablespoons of basil, freshly torn or chopped
salt and pepper to taste
1/3 Cup of balsamic vinegar
1. Preheat oven to 450F.
2. Place pizza crust on a baking sheet or pizza stone. Top evenly with sliced peaches and cheese.
3. Bake in oven for 12-15 minutes or until crust browns.
4. While the pizza is baking, prepare reduction sauce by placing balsamic vinegar in a small saucepan over medium-high heat; cook until reduced to about 2 Tablespoons (about 5 minutes). Drizzle sauce evenly over pizza.