I’m so joyful to announce our third annual five-ingredient dinner collection, the place we showcase easy, satisfying recipes from readers…
As quickly as I noticed this pizza, submitted by a reader named Maura L., I knew that it will be an ideal method to launch the collection. To start, we’re in full-on peach season, and in the event you’re like me, you’re in all probability making an attempt to consider as some ways as doable to work stone fruits into your each day consuming. Says Maura: “This recipe not solely has summer season flavors, however it’s additionally a superb answer for when it’s too scorching to activate the oven.” Hear that everybody? It’s a pizza that doesn’t require turning on the oven. Maura favors grilling her pizza, generally utilizing a stone on the grates, generally simply instantly on the grates, however I discovered it’s even easier when pan-fried on the stovetop and doesn’t lose any of its quintessential summerness. Thanks, Maura!
Maura talked about that if we’re not against utilizing a sixth ingredient, she’d suggest just a little roasted garlic unfold on the completed dough. “It maintain the peaches and balsamic from getting too candy and helps meld the flavors,” she says. Maura additionally advises letting your store-bought dough come to room temperature, and in the event you’re grilling, coat the dough with olive oil and and sprinkle with cornmeal to assist forestall sticking.
1 16-ounce pizza dough, at room temperature, halved and rolled to the dimensions of your cast-iron pan
1 tablespoon olive oil, plus extra for drizzling*
Kosher salt and freshly floor black pepper*
2 massive ripe peaches, unpeeled and sliced
2 handfuls arugula
8 ounces burrata
1-2 tablespoons balsamic vinegar
Add 1 tablespoon olive oil to a medium cast-iron set over medium warmth. Add peaches and prepare dinner 5 minutes, till they’ve damaged down just a little however nonetheless maintain their form. Take away to a plate. Add 1 piece of the rolled-out dough to the identical pan (loosely cowl the opposite piece of dough with plastic wrap or a clear kitchen towel). Prepare dinner for two to three minutes, till the dough is bubbly on prime and brown beneath. Flip and repeat on the opposite facet. Take away to a plate and tent with foil and repeat with the second piece of dough.
Place cooked doughs on chopping boards and divide the arugula, peaches, and burrata evenly between the 2. Drizzle with balsamic vinegar, extra olive oil, and a sprinkle of salt and pepper. Slice and serve.
* We aren’t counting olive oil, salt or pepper as elements.
(Pictures by Yossy Arefi for Cup of Jo.)