Peach Picking :: Peach Basil & Balsamic Pizza


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The last few days of summer coincided with some breathing room in Dr. Hub’s residency schedule so we drove our special gift of a car outside city limits this past weekend to where the green grass meets the blue sky border.  We picked peaches and took photos, breathed in deep and laughed light heartedly, walked through the orchard and visited a fancy farmer’s market. While I prefer the outdoor variety, Weber’s Farm had a sweet selection with darling displays. And even with the temper tantrum we had to address on the way home after having dared to drive by a Chick-fil-A without stopping {remind me to take a detour next time}, it was a refreshing morning.

As soon as I picked that first peach, I hatched a plan for it. It was destined for pizza. There is something really satisfying about selecting your own food, and not just selecting but handling it. As I sliced up the fresh fruit, it dawned on me that I was the only one to have ever touched it. It went straight from the tree to my table. No one else harvested it, packaged it, shipped it, stocked it, considered it, rummaged by it. Only me. Ok, ok, ok . . . and also the sticky hands of my curious 2-year-old who had to hold every. last. one. But seriously, I love that part, the fact that we had totally cut out the middle man and went straight for the fruit.  And that thought made my slice{s} of pizza taste even better.


Peach, Basil, Balsamic Pizza 

{serves 2}



pizza doughat room temperature 

olive oil, for brushing

1/2 cup balsamic, reduced 

4 oz goat cheese, crumbled in chunks

1 peach, sliced thin {but not paper thin}

Parmigianno Reggiano, shaved to taste

8 leaves fresh basil



Plan Ahead. If using the linked pizza dough recipe, you’ll want to mix up your dough first thing in the morning and stick it in the fridge for a long, cold rise.

Prep. While pizza dough is coming to room temperature an hour before you plan to bake it, slice up your peach, and have your other toppings ready to go. Make sure your pizza stone {if using one} is pre-heating with the oven.

Reduce. Place balsamic in a small sauté pan. Turn heat to medium-high. Let simmer until reduced and noticeably thick {like syrup}. Watch it carefully. It will burn quickly. Also take into account that it reduces more as it’s cooling. Remove from heat.

Assemble and Bake. Roll dough out on parchment paper dusted with flour and cornmeal, and brush rolled out crust with a thin coat of olive oil. Then top pizza with cheese {any cheese you like really}, then peaches, and shaved parmesan. Transfer pizza {parchment paper and all} to the hot stone, and bake for 6-8 minutes on the top rack under the broiler or according to your pizza dough instructions.

Garnish. Remove from pan and place on a cooling rack. Finish the job with fresh basil leaves and drizzled reduced balsamic.



Linking up with the fabulous Pencilled Daydream


Pizza dough by Foodie Bride

Toppings combo by Alexandra Cooks

{follow me on Pinterest}



  1. Oh MY Goodness! This looks so yummy! Not only do I want to go peach picking but I want a bit of that pizza! What a great post : )

    1. Seriously so yummy and not hard at all! Your blueberry picking last week inspired me to get out there and do the same 🙂

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