The perfect pizza for those hot summer nights. For something new, try our legendary peaches on your next pizza.

Ingredients

Toppings

• 2 medium-sized tomatoes: grated and strained
• 6 oz fresh mozzarella, torn or cut into slices
• 1 peach, sliced into thin crescents (with mandolin, or a sharp chef’s knife)
• ½ small purple onion, sliced into rings (with a mandolin or sharp chef’s knife)
• 2 Tbsp of balsamic vinegar of Modena 
• ½ garlic clove minced
• 1 tsp extra virgin olive oil, plus more for drizzling
• 2 sprigs of basil, leaves torn

Method

Prepare pizza dough:

• Preheat oven with a pizza stone (if you have one)
• Parbake 12”x 14” dough on a pizza stone and bake for 5 minutes. 

Prepare ingredients Mise en place “everything in its place”:

1. Slice tomatoes in half and grate flesh side with large holes of a cheese grater.
2. Strain extra liquid through a sieve.
3. Add a tsp of olive oil, minced garlic, and dash of salt to the tomato pulp, mix ingredients together and set aside.
4. In a small mixing bowl combine the onion rings and balsamic vinegar and set aside.

Build your pizza:

1. Cover the parbaked dough with the tomato pulp.
2. Layer on the fresh mozzarella.
3. Then arrange the vinegar-soaked onion rings over the cheese.
4. Finish by decorating the pizza with peach crescents.
5. Bake according to pizza dough instructions, (as a visual the cheese should brown a little and the crust should be golden.)
6. Remove from oven and garnish with fresh basil, coarse sea salt and pepper, and a little fresh extra virgin olive oil.
7. Serve!  (Serves 4)

Recipe and photography contributed by our former culinary coordinator and chef Anna Buss.