One of these days I’m going to figure out the art of rolling pizza dough. Last night’s pizza was by far my best attempt in that it didn’t totally look like an amoeba.
I’m in love with this pizza. And currently kicking myself for not bringing more leftovers for lunch. I’m drowning my sorrows in a chocolate chunk cookie from Mariano’s, which are seriously amazing. Like no joke. Worth the money.
This pizza is flavors galore. One of my favorite parts is the red pepper flakes. They give an unexpected kick that complements the sweetness of the peaches, the acidity of the vinegar, and the creaminess of the goat cheese. Plus the sweet corn! What’s not to love.
3 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1/2 medium red onion, thinly sliced
1 batch pizza dough
2-3 white flesh peaches, thinly sliced
1-2 cups shredded mozzarella
1/2 cup corn (I used frozen corn)
3 oz goat cheese, crumbled
freshly ground salt & black pepper
red pepper flakes
1-2 handfuls baby arugula
Preheat oven to 450F.
In a medium bowl, toss the sliced onions in balsamic vinegar and olive oil. Let them sit for 15 minutes. Add the peaches to the onions, stir around, and set aside.
Grease a rimmed baking sheet with oil. Roll out the pizza dough and place in the sheet. Layer the mozzarella on top of the dough, followed by the peaches, corn, and goat cheese. Reserve the leftover balsamic vinegar and olive oil. Top the pizza with a few grinds of salt and black pepper and red pepper flakes. Cook for 15-18 minutes or until the crust browns around the edges. Let the pizza cool for 5 minutes.
Toss the arugula in the reserved vinegar-oil mix. Spread the arugula on top of the pizza. Serve up immediately.
Recipe adapted from Shutterbean.