Peach Ricotta Pizza with Spicy Microgreens.
Our pizza is wearing stripes!
Only the most delicious, high-end, snobby strips for our pizza with peaches.
Look at these beauties!
It’s a one-in-a-million chance to find really great, ripe organic peaches around here. I lucked out and found a few. But you know what? Your peaches don’t have to be perfectly ripe since they get roasted and caramely and covered in burrata (!!!!) on top of that dough.
It’s a win-win sitch.
You might remember that a few weeks ago I mentioned to Eddie that I wanted to make a peach ricotta pizza and he declared it one of the worst ideas in the universe.
Which meant that I really wanted to make the pizza then. So badly.
So I did!
And guess what. He ate a slice. He ate it.
And he even LIKED it.
He liked it, but he wouldn’t like this to be dinner. As an appetizer or snack, this pizza is great for him. You know, before his REAL pizza. Loaded with 546 kinds of meat and cheese and absolutely zero peach to be found anywhere.
Well, except maybe his mojito.
Sidebar: let’s make it a regulation of sorts that all pizza needs a hefty dose of burrata.
I KNOW. It’s been so pizza-heavy around here. After this I’ll give you a big old break. (for like five minutes.)
Funny enough, I remembered that this actually wasn’t the first time I was weird and put peaches on pizza!
A few years ago I made summer pizza. And it must be a thing – not only do peaches taste so much like summer, but peaches on pizza make your pizza taste exactly like summer. I dig it.
Can we talk about the spicy microgreens? You know how I get on a kick with something and then… never let it go? At least never let it go for around three-ish months?
That’s these. I found the microgreens at my local grocery store and I’m now obsessed. Any microgreens will do – they add a lovely little burst of color and some texture to the pizza – and I like that I replaced my usual go-to arugula with them.
The pizza is super cheesy (in a good way, duh), a tad sweet with a little tang from the balsamic glaze and sprinkled with a greens! So hello, it’s totally good for you. It’s gotta happen.
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup ricotta cheese
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- 3 to 4 peaches, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- 1 large ball of burrata cheese
- 1 cup spicy microgreens, or any microgreens you can find!
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Meanwhile, place the ricotta on a paper towel. Press the top of it with another paper towel to release some of the water.
Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
Brush the pizza dough edges with 2 tablespoons of the olive oil. Sprinkle the garlic cloves on the dough. Spread the ricotta on the dough evenly – so just a bit covers the dough leaving a 1-inch outer rim. Place the peach slices on the pizza. Sprinkle with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Cover with the fresh cilantro, basil and rosemary, Carefully pull apart the burrata ball and place it in the center, pulling pieces out towards the edges.
Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and top with the spicy microgreens. Slice and serve immediately.