Thanks to CSA member Anna Buss for this recipe!
1 batch your favorite pizza dough
For the topping:
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)
1/2 small purple onion, sliced into rings (with a mandolin or sharp chef’s knife)
2 Tbsp of balsamic vinegar of Modena
1/2 garlic clove minced
1 tsp extra virgin olive oil, plus more for drizzling
2 sprigs of basil, leaves torn
Prepare the dough.
Preheat oven with pizza stone (if you have one)
Parbake 12”x 14” dough on pizza stone and bake for 5 minutes.
Slice tomatoes in half and grate flesh side with large holes of a cheese grater. Strain extra liquid through a sieve. Add a tsp of olive oil, minced garlic, and a dash of salt to the tomato pulp, mix ingredients together and set aside.
In a small mixing bowl combine the onion rings and balsamic vinegar and set aside.
Build your pizza:
Cover the parbaked dough with the tomato pulp. Layer on the fresh mozzarella. Then arrange the vinegar-soaked onion rings over the cheese. Finish by decorating the pizza with peach crescents.
Bake according to pizza dough instructions, (as a visual the cheese should brown a little and the crust should be golden.)
Remove from oven and garnish with fresh basil, coarse sea salt and pepper, and a little fresh extra virgin olive oil.