When summer peaches arrive at my local farmer’s market I am just overjoyed. I love slicing them up for an afternoon snack, adding them on top of frozen yogurt and what else: coming up with delicious new recipes.
I made fresh bellinis, cobbler and array of salads last summer with my local New Jersey peaches. But the standout peach dish of the summer was my Peach and Arugula Pizza. It’s a nontraditional combination, but absolutely delicious. The salty, creamy mozzarella pairs really nicely with the sweet brightness of the peaches.
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
Ingredients
1 store-bought pizza dough
6 ounces mozzarella, shredded
1 ripe peach, sliced
1/4 cup thinly sliced red onion
1 1/2 cups fresh arugula
extra virgin olive oil
salt and pepper
Special equipment: pizza stone and pastry brush
Directions
Preheat oven to 450 degrees and place pizza stone in oven to heat up.
Roll out dough on lightly floured surface.
When oven has heated, remove pizza stone from oven and place dough on stone. Lightly brush olive oil over dough using a pastry brush or your fingers.
Sprinkle shredded mozzarella evenly over dough, leaving 1/2 inch border all around for crust. Spread out peaches and red onions on top of cheese.
Cook pizza for around 10-12 minutes, or until crust is just starting to turn golden.
Remove from oven. Top pizza with arugula, salt and pepper to taste and a drizzle of extra virgin olive oil.
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!
