Peach, Arugula, and Ricotta Pizza with (Optional) Balsamic Reduction

Byeditor

Oh look, more peaches.

I told you they’d be coming, gave them to you 2 days ago, and now here they are again. What can I say? They’re delicious!

Although, today, the delicious-ness of peaches isn’t the only thing that caused me to share this recipe. The daily food holiday also inspired me.

It’s Cheese Pizza Day!

Of course, this isn’t exactly your classic cheese pizza.

But, then again, I don’t often do classic. I like to stick to uniquely delicious instead. And in case you had any doubt, yes, this pizza is definitely uniquely delicious.

Juicy peaches, creamy ricotta, and a just a bit of arugula make it one of the best of it’s kind. The fluffy and easy homemade dough is just the cherry on top, or, bottom, I suppose.

Peach, Arugula, and Ricotta Pizza with (Optional) Balsamic Reduction – original recipes can be found here and here

Peach, Arugula, and Ricotta Pizza with (Optional) Balsamic Reduction

Recipe by editor
Serves

4

people
Prep timeminutes
Cooking timeminutes
Total timeminutes

Ingredients

  • Dough:

  • 1/2 cup warm water

  • 1/2 tsp active dry yeast

  • 1 tbsp olive oil

  • 1 1/2 cups flour

  • 1 tsp coarse salt

  • Pizza:

  • 1 recipe pizza dough (from above)

  • around 2/3 cup ricotta cheese, or enough to generously coat your whole pizza

  • 3 ripe peaches, sliced (not peeled)

  • 1/2 cup arugula

  • Optional: Balsamic reduction, to drizzle on top

Directions

  • For Dough:
  • Place warm water in a medium sized bowl and sprinkle yeast on top. Stir to dissolve, then set aside 5 minutes, or until yeast is foamy. Add olive oil, flour, and salt to yeast mixture. Mix to combine. Turn dough onto well floured surface, and knead for 2 minutes or until elastic. Place dough in oiled bowl, cover with plastic wrap, and let stand in warm place for at least 30 minutes. When ready to make pizza, turn dough onto lightly floured surface and roll out to about 1/4 inch thick.
  • For Pizza:
  • Heat up grill until hot. Evenly (and generously) coat your already rolled out pizza dough with the ricotta cheese, leaving about 1/2 inch empty around the sides. Arrange peach slices (I did mine in flowers) around the whole pizza. Cook pizza, on the back of a sheet pan, in grill for around 15-20 minutes, or until the edges of the dough have browned and the cheese begins to bubble and melt. Remove pizza from heat. Sprinkle arugula evenly over top and drizzle with a bit of the balsamic reduction, if using. Then, slice and serve.

I’m telling you, this pizza is the way to celebrate Cheese Pizza Day.

All your friends, with their “classic” greasy mozzarella cheese pizzas with be begging for a slice. But don’t worry, if you decided this pizza is too good to share, I won’t tell anyone. I promise.

Revisited Recipe of the Day:

Greek Pasta Salad