Sometimes in summer it is puzzling to figure out what to have for a lazy lunch or dinner. This could be a good solution. Pair this flatbread with a simple salad and a glass of white wine and you are all set.
- 16 oz pizza dough , homemade or store bought
- 1 Tbsp olive oil
- 4 oz feta cheese (1/2 cup)
- 5 oz fresh mozzarella cut into cubes
- 2 fresh peaches Cut into thin slices.
- 3/4 cup balsamic vinegar
- 1/3 cup Bonnie’s Peach Ginger conserve
- Flour , for dusting
- 1 cup baby arugula leaves
Directions
Arrange a rack in the middle or set a baking stone in the oven, and heat it to 450°F.
Let the pizza dough sit out and come to room temperature while the oven is heating.
Meanwhile, pour balsamic vinegar and jam into a pot over medium heat and let the mixture simmer until reduced to about 1/2 cup and syrupy, about 15-20 minutes. Stir often.
Lightly dust a parchment paper with flour. Stretch and shape dough into a 12 1/2-inch round or a shape you like. Brush with olive oil
Sprinkle the pizza evenly with the cheeses all over the top of the crust..
Scatter peaches over pizza.
Transfer the flatbread directly to the baking stone or onto the baking sheet. Bake for 6 minutes
Rotate the flatbread, and continue to bake until the peaches begin to caramelize and the edges of the dough are golden, 5 to 6 minutes more.
Remove from the oven, sprinkle with fresh arugula, and drizzle with peach ginger balsamic reduction.
Cut into slices and serve warm.
