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September 16, 2011 (updated Dec 26, 2016) — by Lindsay Landis
To me, this is pizza. To Taylor, it’s flatbread. Fancy fruit-topped flatbread. Then again, I think anything without tomato sauce or pepperoni is flatbread in Taylor’s mind. But whatever you decide to call it, it’s delicious.
The sweetness of the peach, the richness of the cheese, with bright and tart accents of basil and balsamic vinegar… yup. Good stuff.
If you happened to have, say, 50 year old balsamic vinegar handy, it would be pretty spectacular. But if you don’t, don’t fret, reducing your everyday balsamic vinegar until it is almost syrupy is a good substitution. The process of reducing concentrates the flavor and the sweetness and makes it perfect for drizzling over just about anything (heck, even ice cream could benefit from some of this manna!)
Yield: 2-3 servings
Summer Peach and Balsamic Pizza
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Ingredients:
1 batch pizza dough (use your favorite recipe, or use mine here)
1 cup balsamic vinegar
2 tablespoons olive oil
8 ounces fresh mozzarella, sliced or grated
2 ounces soft goat cheese, crumbled
4 peaches, pitted and thinly sliced
1/2 cup coarsely chopped basil
Directions:
To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool.
Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
Divide dough into tennis-ball sized pieces. Take one piece of dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush with 1 tablespoon of olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining pizzas.
Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve.
Adapted from Two Peas & Their Pod.
All images and text ©Lindsay Landis / Love & Olive Oil
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Main Dishes Summer
posted September 16, 2011 (last updated Dec 26, 2016)
30 Comments »
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30 Comments
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Bridget Paton — August 30, 2020 at 10:02 pm Reply
Made this tonight for a summer backyard co*cktail night with friends – it was a huge hit! Really nice choice for savoury/sweet dessert option with layers of interesting flavours. Will definitely make it again!
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Filipa Jackson — June 5, 2014 at 8:51 am Reply
Hey!!
I tried out this recipe and loved it, I had to share it with my viewers on my blog… hope you don’t mind. Just to keep you informed I posted it to my blog yesterday at http://www.playingwithapparel.wordpress.com …. great response … people love your stuff!
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Rhonda — August 24, 2013 at 5:08 pm Reply
Made this for dinner and it wad delish! I added prosciutto before baking. The sweet/salty combination was wonderful.
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Kent — August 2, 2013 at 11:11 pm Reply
This was excellent. I added red onions and spinach and used bleu cheese instead of goat cheese. The variety of flavors meshed really well together and the balsamic glaze was especially delicious.
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Celine — August 6, 2012 at 7:41 am Reply
Hello
I tried it and OMG I fall in love with it! Thanks for the idea.
Have a nice day. -
Stephanie — October 11, 2011 at 1:32 pm Reply
I just LOVE this blog! Beatiful pictures and great recepies. Thank you for giving me so much inspiration :)
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Tinkerbelle (@Lillyheart999) — September 28, 2011 at 6:26 am Reply
this sounds awesome!
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Stephanie — September 25, 2011 at 8:59 pm Reply
I just discovered your blog…LOVE!! And I just made this for dinner with guests. What a hit! Everyone loved it. (Actually, my guests are still here and I had to run into my office and comment!!) I made pizza dough with wheat flour, and added red onions and chopped walnuts. To die for! Thank you so much for sharing. Reduced balsamic vinegar…my new favorite. I can’t believe I’ve never tried it before!! Again, thank you so much for sharing. I’m looking forward to trying your other recipes!!
xo
Stephanie -
Styleseeking Zurich — September 23, 2011 at 3:01 am Reply
Thank you so much for this recipe! As soon as I saw this post I went out to buy peaches. :) I also posted some pictures on my blog and linked it to yours!
Nesli
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Marcin — September 21, 2011 at 9:38 pm Reply
Looks great! I am sure it is delicious.
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Madi @ Sit Down and Eat Your Peas! — September 20, 2011 at 3:22 pm Reply
Everything about this is a giant YES to me! This looks beautiful and balsamic with goat cheese makes everything in my life perfect, no matter what! I’m definitely going to have to try this!! Maybe with strawberries too?? Mmmmm
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Bree — September 19, 2011 at 4:38 pm Reply
Looks like an amazing combination of ingredients!
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Irene — September 19, 2011 at 12:06 pm Reply
yum, this pizza looks amazing!
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This American Bite — September 19, 2011 at 12:05 am Reply
Whether it is pizza or flatbread, it looks like summer to me. I recently created a sweet and sour cabbage dish with peaches, in my opinion, the peach is an under-appreciated ingredient!
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Maria — September 18, 2011 at 2:14 pm Reply
I love peach pizza! Josh likes to stick to sausage or pepperoni, but he always enjoys my “fancy” creations too:) Gorgeous photos!
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Lena — September 18, 2011 at 11:07 am Reply
I just made a fig and goat’s cheese pizza yesterday, and we, too, were not sure what to call it. To me it’s a pizza, but we called it tart, pie, flatbread. Anyway, your pizza sounds great too.
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Amanda@EasyPeasyOrganic — September 17, 2011 at 11:01 pm Reply
Mmm … I made a peach crumble with balsamic last year that was to-die for – this sounds just as exciting! Yum. :)
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Rivki Locker — September 17, 2011 at 10:59 pm Reply
So funny. My kids get all upset when I try to pass anything off as pizza that doesn’t have tomatoes and cheese involved. Great idea to just call it a fancy flatbread. Then they’ll enjoy it without giving me a hard time! :)
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Carroll — September 17, 2011 at 3:01 pm Reply
Perfect as summer ends and Football starts!
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Meister @ The Nervous Cook — September 17, 2011 at 4:45 am Reply
My squeeze is of the same mind as yours, sounds like: If it doesn’t have red sauce and cheese on it, it’s not pizza. “What about white pizza?” I ask. “That’s different. It’s pizza,” he responds.
I don’t get it. But I will eat the heck out of it, whatever it is! Definitely would eat the heck out of this “pizza” right here.
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Petra — September 17, 2011 at 3:40 am Reply
I’m smitten … This looks unbelievably delicious!
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Inki (fresh: a food blog) — September 17, 2011 at 12:03 am Reply
Wow! I’ve never thought to combine peaches and pizza (both favourites of mine), but this looks really good! I’ll have to give it a a try soon! Thanks for this great idea!
fresh: a food blog -
Susan in the Boonies — September 16, 2011 at 10:00 pm Reply
Sweet, sweeter, savory, salty, tart, creamy, crunchy: it’s just about got it all!
Sounds fantastic! -
ErinsFoodFiles — September 16, 2011 at 5:29 pm Reply
I’m with Taylor. Definitely flatbread! ;) Either way it looks delicious!
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Kathryn — September 16, 2011 at 5:24 pm Reply
What wonderful end of summer flavours!
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Our Wired Lives — September 16, 2011 at 5:15 pm Reply
Holy smokes that looks delish!
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Maia — September 16, 2011 at 4:41 pm Reply
I already have one too many peach dishes on my list before summer is over forever… thanks for adding yet another! My husband agrees with Taylor that anything without tomato sauce isn’t a proper pizza… but those usually wind up being my favorites! Thanks for another great recipe.
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Bev Weidner — September 16, 2011 at 4:36 pm Reply
O.
M.
G. -
Jennifer — September 16, 2011 at 4:35 pm Reply
This sounds and looks absolutely divine! I’m so making this!
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Vivek — September 16, 2011 at 4:15 pm Reply
Looks great! You’ve been going goat cheese crazy lately! I might have to pick up some tomorrow at the market!
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