1 batch pizza dough
3/4 cup balsamic vinegar
2 tablespoons olive oil fresh mozzarella, sliced or grated
2 ounces soft goat cheese, crumbled
3~4 peaches, pitted and thinly sliced coarsely chopped basil
For the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium heat. Reduce to low, and simmer until the vinegar has reduced to 1/4 cup, about 15 minutes. Set aside and cool.
Preheat the oven to 500 degrees F. I use a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get hot.
Divide dough into 4 equal pieces. Take dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush with 1 tablespoon of olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining pizzas.
Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve.
*the crust is thin I highly recommend to use a pizza stone
It’s a great day at the Cottage.