Arugula, Peaches and Burrata Pizza
I am happy to announce our third year Five-ingredient dinner In the series, we show simple and satisfying recipes from our readers…
When I saw this pizza submitted by a reader named Maura L., I knew it would be the perfect way to launch the series. First of all, we are in the blooming season of peaches. If you are like me, you may be trying to incorporate as many stone fruits as possible into your daily diet. Maura said: “This recipe not only has the taste of summer, but it is also a good solution when the weather is too hot to turn on the oven.” Did you hear that? This is a pizza that does not need to open the oven. Maura likes to bake pizza, sometimes using stones on the grate and sometimes directly on the grate, but I find it easier to cook on the stove without losing any typical summer flavor. Thank you, Mullah!
Maura mentioned that if we are not opposed to using the sixth ingredient, she recommends sprinkling a little roasted garlic on the finished dough. “It prevents the peaches and balsam from becoming too sweet and helps to blend the flavors,” she said. Maura also recommends letting the dough you buy from the store reach room temperature. If you are grilling, coat the dough with olive oil and sprinkle with corn flour to prevent sticking.
1 16-ounce pizza dough, halved at room temperature and rolled into the size of a cast iron pan
1 tablespoon olive oil, plus more drizzle*
Kosher salt and freshly ground black pepper*
2 large ripe peaches, unpeeled and sliced
2 handfuls of arugula
8 ounces burata
1-2 tablespoons balsamic vinegar
Add 1 tablespoon of olive oil to a medium-sized cast iron pot and heat it over medium heat. Add the peaches and cook for five minutes, until they decompose slightly but still retain their shape. Move to the plate. Add 1 piece of rolled dough to the same pan (cover the other piece of dough loosely with plastic wrap or a clean kitchen towel). Cook for 2 to 3 minutes until the dough bubbles on the top and brown on the bottom. Flip and repeat on the other side. Use foil to move to the plate and tent, then repeat with the second piece of dough.
Place the cooked dough on a cutting board, and evenly place arugula, peaches and burrata in between. Drizzle with balsamic vinegar, more olive oil, and sprinkle with salt and pepper. Slice and serve.
* We do not consider olive oil, salt or pepper as ingredients.
(Photo courtesy of Jussi Arefi For Joe Cup. )