Author Notes: The perfect 'starter' pizza that has a salty and sweet taste and not too heavy to disrupt an entree. Great for cutting in pieces and sharing at the table. —justin rashbaum
Makes: 1 pizza
packet of pizza dough (approx 1 lb.)
of a ripe peach
spoonfuls of fresh ricotta
drizzle of honey
drizzle of extra virgin olive oil
sprinkle of kosher salt
heavy sprinkle of black pepper
sprinkle of ground parmesan
- Place 1/4 cup of whole wheat flour on a cutting board and coat all sides of the pizza dough (I like Birritella's) until no moist spot are left on the exterior. Roll out the dough, occasionally sprinkling the residual flour on both sides. I form the dough until it fits the circumference of the stone of my Breville pizza crisper (with shaped parchment paper on the stone to prevent sticking!). I make the circumference slightly thicker than the interior of the dough.
- Drizzle the dough with the olive oil, not too much and no need to rub in. Add a generous pinch of kosher salt, freshly ground black pepper and a sprinkle of ground parmesan cheese. Add a generous amount of peach wedges (around 1/2" thick) to the pizza (I like to place them in a nice pattern for presentation purposes). Place the dough in the pizza crisper after heating it up for roughly 10 minutes to make sure its hot (i set it to medium thickness on the dial). The dough should cook for approximately 12-15 minutes. You'll know when it's done, as it should be crisp golden in color, with an occasional char spot.
- Remove the dough. Place on a cutting board in front of guests. Spoon fresh ricotta on top. Add a generously drizzle of honey, especially to the exterior crust. Sprinkle with kosher salt and generous amounts of coarsely ground black pepper. Serve.