Recipe of the Week: pesto zucchini and peach pizza with burrata.
All of summer’s best produce on a pizza! Three of my favorite cheeses, fresh garden herbs, sweet peaches, savory zucchini, and a little bit of spiciness to balance it all out.
INGREDIENTS
1/2 pound pizza dough homemade or store-bought
1 cup basil pesto, homemade or store-bought
6 fresh sage leaves, roughly chopped
1/2 teaspoon crushed red pepper flakes
1 tablespoon raw sesame seeds
1 cup shredded fontina cheese
1/2 cup shaved manchego cheese
1 medium-sized zucchini cut into ribbons
1 peach, thinly sliced
extra virgin oil, for drizzling
8 ounces fresh burrata or mozzarella cheese, torn
honey, for drizzling
INSTRUCTIONS
1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
2. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with pesto, sage, sesame seeds and crushed red pepper flakes. Layer on the fontina, manchego, zucchini and peaches.
3. Drizzle the zucchini and peaches lightly with olive oil. Sprinkle with salt and pepper. Break the burrata over the pizza.
4. Transfer the pizza to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Sprinkle on the basil, and drizzle with honey. Slice and enjoy!
Sunday
10am-2pm
15 Mount Ebo Road, South
Brewster, New York 10509
OPEN RAIN OR SHINE