Just Peachy

by jessica on August 15, 2016

So here we are…that awkward moment when I have not blogged since mid-February and now it’s mid-August and I’m blogging. No real reason for a break. Nothing crazy or catastrophic going on over here. Not even lazy. I’ve been living life, and the blog fell off my own radar.

But I’m back. For now. For at least another year because that’s how long this domain is paid.

I have two favorite foods – tacos and pizza. Any foods put into one of those two formats, have a good chance of ending up on my plate. Recently, everything in my kitchen is becoming pizza. Leftover carnitas? Put it on a pizza. Questionable looking produce? Roast it and put it on a pizza. Slightly bruised peach? Slice it and put it on a pizza. Yes.


Prosciutto + Peach Pizza:

  • Fresh pizza dough, this recipe is my favorite and is always in my freezer
  • Olive oil
  • 2 cloves of roasted garlic
  • 1/4 cup ricotta cheese
  • 6 slices of prosciutto, further sliced or chopped
  • 1 peach, sliced
  • 1 cup arugula
  • 2 tablespoons chopped walnuts
  • 1 cup shredded mozzarella cheese
  • 1/4 cup blue cheese crumbles
  • 1-2 tablespoons of balsamic glaze (buy it or make it!)


Cracker thin crust, lots of cheese, tangy balsamic. It’s a winning combo

I cannot say enough good things about The Kitchn’s thin crust recipe. It makes the perfect cracker thin crust and is stupid easy to make. If you like thin crust pizzas, this is the way to go!

Using a pastry brush, brush olive oil on the rolled out pizza dough. Using your fingers, break apart the roasted garlic cloves and spread out over the dough. You could also use the tube of garlic paste in the produce section, but I prefer the flavor of roasted garlic. Next, spread the ricotta cheese over the pizza. Add your toppings – peaches, prosciutto, walnuts, arugula. Sprinkle with mozzarella and blue cheese. Bake on a pizza stone or cookie sheet for 10 minutes at 450 degrees.

Drizzle with balsamic glaze after removing from the oven.


Enjoy on a patio with an over-sized glass of ros because SUMMER.


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