1 Batch of Whole Wheat Pizza Dough - I used this one - I incorporated oregano and basil into the dough
3/4 cup of whole milk ricotta cheese
1 ball of fresh mozzarella sliced thin
1/8 cup of goat cheese, crumbled
1 shallot sliced thin
1-3 peaches sliced thin (depending on the size of your peaches)
1 tbs of olive oil
2 tbs of chopped fresh basil
2 tbs of chopped fresh rosemary
sea salt to taste
1 1/2 cups of balsamic vinegar
Pre-heat oven to 400.
Put vinegar in a small saucepan and reduce. Once it is simmering lower the heat and let it cook down to at least half - it should be much thicker like syrup. Let cool.
Roll out pizza dough with a floured rolling pin and board/counter. Press/shape into a non-stick cookie sheet. Coat with olive oil and sprinkle on sea salt. Bake on 400 until it is firm and turning a little brown (depending on how crispy you like your pizza).
Take out of the oven and spread on ricotta. Lay on mozzarella. Put on peach slices and shallot slices. Sprinkle on chopped herbs. Sprinkle on goat cheese. Put back in the oven until goat cheese is browning. Slice pizza. Right before serving drizzle on your balsamic reduction and enjoy!
Shared at: Gastonomical Sovereignty
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