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Peachifornia
Recipes
Ingredients:
– 2 ounces Real California whole-milk Ricotta cheese
– 2 fluid ounces Real California whole milk
– Salt and pepper, to taste
– 1 peach
– Olive oil, as needed
– 340 grams pizza dough
– 3-4 ounces shredded Real California whole-milk Mozzarella
– 2-3 ounces pistachio nutmeats
– 4 ounces crumbled Real California Feta cheese
– Basil leaves, as needed
– Balsamic glaze, to taste
– Lemon zest, to taste
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Directions:
Mix Ricotta with milk and season to taste with salt and pepper. Whip to form a sauce base and set aside until ready to use. Cut peach in half then slice halves into 1/4-inch-thick slices. Brush each slice with olive oil. Grill over a very hot grill to achieve grill marks and a bit of caramelization. Set aside until ready to use.
To prepare pizza: Preheat oven very hot, between 575°F and 625°F. Stretch pizza dough into a 12- to 14-inch shape as desired. Spread Ricotta sauce base on dough. Sprinkle evenly with Mozzarella cheese. Arrange six to eight slices of grilled peaches over cheese. Bake pizza until golden brown. Remove from oven and evenly layer with pistachios, Feta and basil leaves. Drizzle with balsamic glaze and sprinkle with lemon zest before serving.
Per order/serving size: Makes 1 pizza
Recipe developed by Vincent Sbarro, Forno Di Sbarro Wood Fired Pizza Catering and Vinnie's Pizzeria, Concord, Calif.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.