Good Morning Everyone!
I am so tired, I don’t even know what to write here. I had a really busy weekend.
Below is a list of a few of the things I did this weekend, in the exact order of how they happened:
birthday surprised Mr. Delish, saw a startled Mr. Delish karate chop to protect himself from said surprise, ate the best food ever, laughed, felt really sick from eating so much, drank some apple ciders, laughed, slept, had a headache, curled my ponytail, wore a dress, wore heels that hurt my heels, celebrated the upcoming wedding of a beautiful couple, laughed, drank wine, drank wine, drank wine, laughed, teared up, ate some really good food, ate some really good desserts, went to the beach, petted some dogs, ate some more till my stomach hurt, drank wine, ate cheese and crackers, drank beer, laughed, slept, drank coffee, sat in the sun, ate custardy french toast, ate bacon, cleaned, laughed, cooked, baked and slept.
Phew, no wonder I’m tired! Okay, thanks for visiting….
Okay, I am not letting myself off that easy, this pizza deserves a good introduction. The first time I ever had peaches on pizza was when my sister in law’s fiance (who just happens to be a professional chef) made one for Mr. Delish and I, during a visit a few years ago. He used peaches, goat cheese, prosciutto and then topped the pizza with a salad of arugula tossed in olive oil and balsamic vinegar. YUM.
I am on a peach kick right now and since we needed dinner and not just another serving of peaches and ice cream, I decided to recreate the peach pizza of my dreams. I subbed Brie for Goat Cheese and nixed the meat all together. I must admit, it was pretty good! Of course it will never stand up against the original peach pizza and I am okay with knowing that nothing ever will.
Okay, I am now off to fall into a deep sleep under my desk…
Balsamic Peach and Brie Pizza:
makes one pizza (size of a regular cookie sheet)
1 tbsp cornmeal
1 uncooked pizza crust (my family recipe is below)
6 ounces Brie Cheese, Sliced thinly in strips
1 cup diced fresh peaches (skin off)
3 tbsp chopped basil
1/4 cup freshly grated Parmesan cheese
3 tbsp reduced balsamic vinegar
Preheat oven to 400 degrees. Sprinkle a nonstick cookie sheet with cornmeal and then stretch the pizza crust to cover the bottom of the cookie sheet.
Bake without toppings for about 10-12 minutes until the crust is baked through and the bottom is getting golden brown. Remove from the oven and top first with the brie and then with the peaches and sprinkle the top with the chopped basil. Bake for another 10-12 minutes until the crust is browned and the cheese is melted.
Remove from the oven and immediately sprinkle with Parmesan cheese and drizzle with the balsamic vinegar. Allow to cool for 3-5 minutes before cutting.
Thin and Crispy Pizza Dough:
makes one large pizza dough (size of a regular cookie sheet)
1/2 cup lukewarm water
1/2 tsp sugar
1/2 tsp Yeast
1/2 tsp salt
3 tbsp olive oil
1 1/2 cup flour
In a large bowl, dissolve sugar in water and then sprinkle the yeast over the water. Allow to sit for 10 minutes.
After the 10 minutes is up, add the salt, oil and 1/2 cup of flour, stir until smooth. Add another 1/2 cup of flour and stir again, if the mixture is still very sticky add in a little more flour and begin to kneed. Kneed for about 5 minutes, adding more flour if needed, until the dough becomes soft and elastic. Best thing about this recipe? It doesn’t need to rise! Throw it in a pan, add toppings, bake and enjoy.