Peach Balsamic & Ricotta Pizza

1/2 recipe whole wheat pizza dough (freeze second half for another time or make two pizzas.)
1/4 Cup Peach White Balsamic Vinegar
1/4 Cup Traditional Balsamic Vinegar
1 Tbsp Extra-Virgin Olive Oil
Cornmeal, for dusting
3/4 Cup part-skim ricotta cheese
2 peaches, firm but ripe, pitted and thinly sliced
8-10 fresh basil leaves


Make dough according to instructions (or buy some ready-to-bake pizza dough, like they sell at Gateway Market, and allow refrigerated dough to come to room temp).

While dough is rising, place oven rack in the second-highest position (4 to 5 inches from top of the oven). Preheat to 500 degrees F, or as hot as your oven thermostat will go. If you’re using a pizza stone, slip it in the oven to allow it to preheat as well.

Pour balsamic vinegars in a small saucepan and whisk together over medium-high heat. Bring to a simmer, and cook until volume is reduced by half, 8-10 minutes. Set saucepan aside to cool.

Once dough has risen, turn onto a lightly floured work surface and roll/knead/shape into a roughly 12-inch circle. Transfer circular dough to a cornmeal-dusted pizza peel (if you’ve got one) or the back of a baking sheet.  Brush the dough with olive oil, then dot the surface of the dough with small spoonfuls of ricotta. Gently spread the ricotta across the dough to make an even layer of cheese on the pizza, and top with peach slices and fresh basil.

If using a pizza stone, sprinkle with cornmeal and carefully transfer prepared pizza from the pizza peel or cookie sheet onto the stone. Otherwise, gently transfer the pizza from the pizza peel or back-of-the-cookie-sheet onto a cornmeal-dusted baking sheet. Bake pizza 10-12 minutes, until the edge of the crust is golden and slightly blistered. Carefully remove pizza from the oven, and drizzle with the balsamic reduction before serving immediately.

Adapted from the law student’s wife website.

makes one pizza, serves 2