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I am pleased to announce our third yearbook five-component dinner series, where we show readers simple and satisfying recipes …
As soon as I saw this pizza sent to me by a reader named Maura L. I knew it would be the perfect way to start the series. For starters, we’re in peach season, and if you’re like me, you’ll probably try to think of as many ways as possible to cultivate stone fruits as your daily food. Maura says, “This recipe not only tastes like summer, it’s a good solution when it’s too hot to turn on the oven.” Do you all hear that? It’s a pizza that doesn’t have to turn on the oven. Maura favors grilling her pizza, sometimes using a stone on the grill, other times directly on the grill, but I found it even easier when she’s fried in the kitchen and doesn’t lose any extra stupor. Thank you, Maura!
Arugula-Peach-Burrata Pizza
Maura mentioned that if we are not against the use of a sixth ingredient, she would recommend a little roasted garlic in the finished dough. “It doesn’t leave peaches and balsams too sweet and helps combine flavors,” he says. Maura also recommends that the dough purchased in the store reach room temperature and, if grilled, cover the dough with olive oil and sprinkle to prevent the corn flour from sticking.
1 16-ounce pizza dough, at room temperature, cut in half and tailored to a cast iron skillet
One tablespoon of olive oil, plus a drizzle *
Kosher salt and freshly ground black pepper *
2 ripe peaches, unpeeled and sliced
2 hand rolls
8 ounce burrata
1-2 tablespoons balsamic vinegar
Add a tablespoon of olive oil to a medium-sized cast iron skillet. Add the peaches and cook for five minutes, until slightly browned but still in shape. Remove to a plate. Add a piece of spread dough to the same pan (cover another piece of dough with plastic wrap or a clean kitchen towel). Cook for 2 to 3 minutes, until the dough is bubbled on top and browned underneath. Flip and repeat on the other side. Remove to a plate and cover with parchment paper and repeat with the second piece of dough.
Place the cooked dough on the cutting boards and divide the arugula, peach and burrata between them. Sprinkle with balsamic vinegar, add more olive oil and salt and pepper. Slice and serve.
* We do not count olive oil, salt or pepper as ingredients.
PS More five-component dinners including this classic shrimp with feta.
(Photos Yossy Arefi Go to the Cup.)
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