Peach, Basil, and Ricotta Pizza

This Peach, Ricotta and Basil Pizza tastes like summer. At once creamy, sweet and salty, every bite is balanced, so this quick and easy dish is perfect on its own, or served as an appetizer for company. You can go the extra step with homemade dough and ricotta, or just keep it simple with store-bought ingredients. Either way it will be delicious.

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Ingredients

• 1 16-ounce ball of your favorite pizza dough ([I use the recipe from Dinner: A Love Story, with 1½ cups white whole wheat flour, 182 grams, and 2¼ cup all purpose flour, 295 grams)
• 3/4-1 cup of homemade ricotta or store bought (I use the recipe from Smitten Kitchen, using 3½ cups whole milk and ½ cup heavy cream)
• 2 peaches, halved and sliced into even pieces
• 1/4 cup fresh basil, sliced into thin strips
• 1½ teaspoons crunchy sea salt, such as maldon
• 3 Tablespoons extra virgin olive oil
• good quality balsamic vinegar, just a drizzle
• 2-3 Tablespoons cornmeal for dusting the baking sheet

Instructions

• Preheat your oven to 450°F/232°C. Using your fingers, lightly coat an 11 x 17 rimmed baking sheet with 1-2 Tablespoons of extra virgin olive oil. Sprinkle on the cornmeal and shake it all around, so that there is a dusting all over the pan. This will help you remove your pizza easily after baking.

• Place your dough in the middle of the pan, and slowly work it out towards the edges with your fingers. There is no need for a rolling pin or anything fancy. It will seem impossible to do, but if you work it gently, you will be able to make it into a very thin crust. Your best bet is to work out as much as you can, then let it sit for five minutes. Everything relaxes, and you miraculously can then push it out even further. Most of the time, you can get it to cover the whole sheet. If you can't though, just make it into whatever odd shape it wants to be. You can call it rustic, and everyone will be happy. Just make sure that there are no holes in it, so pinch pieces together if you have to.

• Pour the remaining oil onto the top of the dough, and again spread it all over with your fingers. (It's just a light coating.) Using a spatula, dollop the ricotta on top of it, and then spread it evenly over the entire crust. Arrange your peach slices on top, and then sprinkle the crunchy salt over everything.

• Bake the pizza for 12 minutes, or until the crust and cheese are slightly browned. Decorate the top with the fresh basil, and carefully drizzle the balsamic over the top of the finished pizza. I suggest putting your thumb over the opening of the bottle, and use it to control the flow. A little bit goes a long way.

Notes

• Any stone fruit will work, so try nectarines or plums if you have them handy.

• If you make the dough, you can either use it immediately after its two hour rise, or simply stick it in the fridge for up to 3 days after its rise. (Leave it in its covered bowl with plastic wrap if you are refrigerating.) I've left it rising for up to 6 hours, but haven't tried longer than that. It makes it very flexible if you want to prep the dough earlier in the day, or the night before you use it. Before baking, let it sit out for at least 30 minutes. You can always freeze a ball of dough, wrapped in plastic wrap and then bagged in a ziploc. Just let it thaw for 3 hours before use.

• Homemade ricotta takes about 90 minutes from start to finish, most of it hands off time, so you can make that while your dough is rising. It is amazing. Seriously.

Photos and more at: http://ift.tt/1L5ckn2

bon appetit