Of course, fresh pizza dough will produce the best results for homemade pizza, but I’m going to skip a tutorial on making dough. With the many sources for fresh dough now, you can grab a ball at the market or create your own with one of many online recipes (Serious Eats is a good reference). This recipe inspires some creativity with sweet and savory ingredients, highlighting stone fruit as the meal’s star. Use firm fruit; soft fruit will release too many juices and make for a soggy pizza.
Makes 4 individual pizzas.
Stone Fruit Pizza
- 1 ball pizza dough about 16 ounces, divided
- 2 tablespoons olive oil divided
- 2 cups ricotta buffalo mozzarella, or goat cheese
- 1 3/4 cups stone fruit pitted and sliced (one or multiple kinds of fruit)
- 1/2 cup fresh Parmigiano-Reggiano shaved
- 1/2 cup fresh basil or arugula
- 2 tablespoons high-quality balsamic for drizzling
- Preheat oven to 500ºF.
- Divide dough into four balls. Roll out each dough ball until about a 1/4 inch thick. The outer edge should be a little thicker than the inner portion.
- Line a sheet pan with parchment paper or grease the pan lightly with olive oil. Place rolled-out dough onto parchment paper or greased pan. Drizzle olive oil onto dough and rub it over surface to coat evenly.
- Cover dough with a layer of cheese, about 1/2 cup per pizza. Arrange one layer of sliced stone fruit on top of the cheese. Sprinkle the fruit layer with fresh Parmigiano-Reggiano. Bake for approximately 10 minutes or until the crust is slightly brown and the cheese is melting.
- Sprinkle each pizza with fresh basil or arugula. Drizzle with balsamic vinegar.