Tuesday, September 2, 2014

Fresh Peach and Corn Caprese Pizza

So, now that I've basically taken the whole summer off from blogging, I'm going to cram all the summer-luvin' food in your faces the next couple weeks before fall starts.  EEEK!  I'm just a little excited. 

Summer was busy for us, but, hey, who wasn't it busy for?  Our most exciting time was a week up in Island Park, Idaho near Yellowstone, with my WHOLE family; all my siblings, their spouses and kids, and of course my parents.  It was just awesome to get away and be together, but we also got to see and do some fun things as well.  The rest of the summer has not been too incredibly exciting.  Lots of trips to the pool and water parks, playing with friends and such.

Anyway, I digress.  We got out of our regular Friday night pizza night over the summer and had missed several.  I was craving it big time!  I was just craving a regular caprese pizza but my mom always gives me stuff from her garden.  She gave me some corn and peaches from her tree (fresh peaches=heaven!), and I thought, hey, why not throw it onto a pizza? So, not only does this pizza have homegrown corn, peaches and basil but I also threw on some fresh mozzarella and smoked jack cheese.  MMMmmm!  I discovered my love for smoked cheese last year, thank you Trader Joes, and it's one of my most favorite things to put on pizza.

This pizza is the essence of summer!  It will not disappoint.

Fresh Peach and Corn Caprese Pizza
1 recipe Perfect Pizza Crust
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 small peach, thinly sliced
handful of grape tomatoes (halved or whole)
corn cut from 1 fresh ear
4 oz. fresh mozzarella
1/2 cup smoked cheese (such as mozzarella or jack), shredded
2-3 Tbsp. fresh basil, chiffonade

Mix pizza dough according to directions.  While dough is rising, make balsamic reduction.

Pour balsamic vinegar into a small pan and bring to a boil.  Reduce heat to medium high and cook until reduced by half, about 2 tablespoons.  Set aside.

Preheat oven and pizza stone to 450 degrees F.

Once dough has risen and doubled in size,  roll out on a pizza peel generously dusted with corn meal.  You can also roll it out on parchment paper (which you can slide right into the oven with the pizza); the more toppings the harder it is to slide off onto the baking stone.  Brush the entire top of the dough with olive oil.  Spread the garlic around the dough as evenly as you can, either with your fingertips or a pastry brush. 

Slice the mozzarella and layer on top of dough, followed by the sliced peaches, tomatoes and corn.  Top with the shredded smoked cheese. If you want you can tuck in a few basil leaves too.

Slide pizza onto pizza peel and bake 8-10 minutes or until top is lightly golden and cheese is bubbly.  If you're using parchment, slide pizza on top of an inverted cookie sheet, then either place that right into the oven or use it to slide it onto the pizza stone. 

Remove pizza from oven, allow to cool slightly, then drizzle the balsamic reduction over the top.  Slice and serve warm.

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