Ingredients
Units
Scale
For the dough:
- 1 packet active dry yeast
- 1 cup warm water
- 1 teaspoon sugar
- 3 cups AP flour
- 1 tablespoon Kosher salt
- 1/4 cup extra virgin olive oil
Toppings:
- 2 peaches, sliced (best if the peaches are slightly underripe)
- 2 jalapenos, sliced
- 4 ounces goat cheese
- 8 ounces fresh mozzarella
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 2 tablespoons capers
- 2 teaspoons red pepper flakes
- 1 tablespoon fresh oregano, finely chopped
- Handful fresh basil, roughly chopped
- 4 ounces Parmesan cheese, grated
- Olive oil, for drizzling
- Balsamic glaze, for serving
Instructions
- Begin by proofing your yeast by dissolving the yeast and sugar into a cup of warm water. Let stand for about 10 minutes until the yeast has risen and frothed.
- In a large bowl, whisk together flour and salt. Add the proofed yeast and olive oil. Mix until a soft, sticky dough comes together. Cover and let rise until it has doubled in size.
- Preheat oven to 425 degrees F.
- On a well-floured surface, turn your dough out. Divide the dough into and roll out into two 10-inch rounds. Dust your pizza trays with cornmeal and transfer your doughs onto the prepared trays.
- Top the pizzas with the tomatoes, capers, goat cheese, mozzarella, parmesan, red pepper, and oregano. (Don't add the fresh basil until the end otherwise it will burn). Drizzle each pizza with a tablespoon of olive oil and bake until the crust is golden and the cheese is bubbling.
- While the pizzas are baking, grill your peaches and jalapenos. Once the pizzas are fresh out of the oven, add the peaches, peppers, and fresh basil. Drizzle with the balsamic glaze and serve!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
