Pesto Peach Pizza

From the Garden 🌱

Fresh peaches • Basil • Arugula (optional)

Ingredients

• ½ lb. homemade or store-bought pizza dough
• 3 Tbsp. basil pesto
• 2 oz. goat cheese or feta, crumbled
• 2 oz. fresh mozzarella, shredded
• 1 ripe peach, thinly sliced
• Extra-virgin olive oil
• Flaky sea salt
• 1–2 Tbsp. balsamic glaze
• Fresh basil leaves, for garnish

Directions

1. Heat the oven: Place a pizza stone on the upper-middle rack and preheat the oven to 500°F for 45–60 minutes. A hot pizza stone helps create that perfect crispy crust.
2. Prepare the dough: Lightly flour a pizza peel and sprinkle with cornmeal. Stretch or roll the dough into a 9–10-inch round, about ¼-inch thick.
3. Build your pizza: Spread pesto over the dough, leaving about a ½-inch border. Sprinkle with goat cheese, then mozzarella. Arrange the peach slices over the top and drizzle lightly with olive oil.
4. Bake: Carefully transfer the pizza to the hot stone and bake for 7–10 minutes, or until the cheese is melted and the crust is golden brown.
5. Finish: Remove from the oven and sprinkle with flaky sea salt. Drizzle with balsamic glaze and garnish with fresh basil.
6. Serve: Slice and enjoy while warm!

Make It Your Own:

For an extra garden-fresh twist, top with 1–2 cups of fresh arugula and a drizzle of olive oil. For a savory version, add 2 oz. of prosciutto before baking.

Zamzows Table Tip: The best flavor comes from ripe, juicy peaches and fresh basil straight from the garden!