Say it isn’t so… summer can’t be coming to a close already. Can it? My garden is full of basil and the markets are full of peaches and other summer produce waiting to be discovered. I had to find a way to bring my late summer favorites together in one recipe – enter my Peach Burrata Pizza Recipe. With or without prosciutto the flavor combination of sweet late summer peaches, creamy cool burrata, fresh basil and pepper arugula are perfect for serving with chilled white wine out on the patio with friends or as a mid-week dinner date with your husband.
It’s not my first time combining peaches and burrata but it is my first time pulling them together on a warm pizza crust and I am sold! The combination came to together based on one of my favorite pizza’s I first had in Atlantic City, New Jersey over 10 years ago. In a dark Italian restaurant, sitting at the bar with a friend we ordered an Arugula and Prosciutto Pizza not really knowing what we were getting into. From the first bite, the perfect combination of salty peppery goodness became a favorite and remains one to this day. I can’t help but to order it anytime it is on a menu.
While the green arugula topped pizza is still my favorite, I have been looking for a new twists on it and with a container of burrata in my fridge just begging to be used up and a line of peaches ripening on the windowsill inspiration was easy to find.
Feel free to make your own pizza dough but for this recipe I used pre-made dough from the market. Store bought versions are easy to keep on hand and are perfect for a Sunday dinner or last minute weeknight supper.
Blue Cheese adds a bit of additional saltiness and works well with peaches however if you are sensitive to the flavor omit it in the recipe or replace it with feta.
PEACH AND BURRATA PIZZA RECIPE
1/2 pound homemade or store-bought pizza dough
salt and pepper, to taste
olive oil, for drizzling
1 cup fresh basil leaves, julianned
3 ounces blue cheese, crumbled
2 ripe peaches, thinly sliced
4-5 slices, proscuitto
8 ounces burrata cheese
2 cups baby arrugula leaves
additional basil micro greens
Preheat the oven and pizza stone to 450 degrees F.
On a chilled surface lightly dusted with corn meal, roll the dough out until it is thin in a rectangle or circle, depending upon your pizza stone shape. Transfer the dough to pizza stone. Drizzle dough with olive oil and sprinkle with salt, top with basil leaves, blue cheese and peaches.
Drizzle lightly with olive oil, salt and pepper lightly again. Place in the oven and bake for 10-15 minutes or until the crust is golden, the cheese has melted and the peaches have caramelized.
Remove from the oven and top with burrata slices. Allow the burrata to sit on the pizza and warm through, about 5 minutes. Top with prosciutto and arugula. Sprinkle on the basil microgreens and serve warm.
“As summer comes to a close, many of us find our gardens overflowing with red, ripe tomatoes and foot-long zucchini. At the market, fresh sweet corn, cucumbers and berries are plentiful and reasonably priced. Everywhere we look this time of year, we can find produce at its peak! As foodies, we have the natural instinct to stretch out the goodness of the season as far as we can. We do this by finding the best ways to preserve the harvest. Of course, when foodies think about preserving the harvest, our first though is canning. But, preservation can be done in so many other ways besides canning.” Join the Sunday Supper Community this week as we celebrate How to Harvest Summer.
A Special Thank You to Caroline of Caroline’s Cooking for hosting this week!!
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