I’m so pleased to announce our third annual five-ingredient dinner collection, the place we showcase easy, satisfying recipes from readers…
As quickly as I noticed this pizza, submitted by a reader named Maura L., I knew that it could be an ideal approach to launch the collection. To start, we’re in full-on peach season, and in case you’re like me, you might be most likely making an attempt to consider as some ways as potential to work stone fruits into your every day consuming. Says Maura: “This recipe not only has summer flavors, but it’s also a good solution for when it’s too hot to turn on the oven.” Hear that everybody? It’s a pizza that doesn’t require turning on the oven. Maura favors grilling her pizza, typically utilizing a stone on the grates, typically simply straight on the grates, however I discovered it’s even easier when pan-fried on the stovetop and doesn’t lose any of its quintessential summerness. Thank you, Maura!
Maura talked about that if we aren’t against utilizing a sixth ingredient, she’d advocate a bit of roasted garlic unfold on the completed dough. “It keep the peaches and balsamic from getting too sweet and helps meld the flavors,” she says. Maura additionally advises letting your store-bought dough come to room temperature, and in case you’re grilling, coat the dough with olive oil and and sprinkle with cornmeal to assist stop sticking.
1 16-ounce pizza dough, at room temperature, halved and rolled to the dimensions of your cast-iron pan
1 tablespoon olive oil, plus extra for drizzling*
Kosher salt and freshly floor black pepper*
2 giant ripe peaches, unpeeled and sliced
2 handfuls arugula
8 ounces burrata
1-2 tablespoons balsamic vinegar
Add 1 tablespoon olive oil to a medium cast-iron set over medium warmth. Add peaches and cook dinner 5 minutes, till they’ve damaged down a bit of however nonetheless maintain their form. Remove to a plate. Add 1 piece of the rolled-out dough to the identical pan (loosely cowl the opposite piece of dough with plastic wrap or a clear kitchen towel). Cook for two to three minutes, till the dough is bubbly on high and brown beneath. Flip and repeat on the opposite facet. Remove to a plate and tent with foil and repeat with the second piece of dough.
Place cooked doughs on slicing boards and divide the arugula, peaches, and burrata evenly between the 2. Drizzle with balsamic vinegar, extra olive oil, and a sprinkle of salt and pepper. Slice and serve.
* We aren’t counting olive oil, salt or pepper as components.
P.S. More five-ingredient dinners together with this basic shrimp with feta.
(Photos by Yossy Arefi for Cup of Jo.)