2024 Perfect Your Pizza Finalist: Joshua Keller’s “Late-Summer Peach Pizza”

Our local growers and beautiful, ripe WV peaches. Bringing the flavors of late summer to a pizza. Finding a recipe that lets this delicate ingredient shine.

Pairs With

2022

Diamond Collection Appellation Series Sonoma County Sauvignon Blanc

Showing a bright acidity with flavors of stone fruit, apricot, and peach, complemented by scents of grass, lime, and green apple

Price

$24.00

Member Price

$21.60

Diamond Collection Appellation Series Sonoma County Sauvignon Blanc quantity

Add to cart

Ingredients

• Romney white peaches
• Olive oil
• Salt
• Basil
• Pine nuts
• Lemon
• Garlic
• Pecorino
• Parmigiano reggiano
• Caputo Bros. Fresh mozzarella
• Caputo Bros. Fresh ricotta
• Hayden Flour
• Instant Yeast

Directions

Basil Pesto:
Delicately remove basil leaves and add to bowl of cold water with ice. Smash garlic, pinenuts, pecorino, parmigiano Reggiano, salt. Add olive oil and basil and smash being sure to keep the mixture cold.

Dough:
Mix flour water and yeast. Resting period. Add salt and olive oil and mix to medium gluten development. Stretch and fold on half hour until good gluten development. Cold proof overnight, ball up next day. Cold proof one more day. Bring to room temperature before baking.

Preparation:
Half peaches, toss in olive oil and salt and roast in wood fire until caramelized. Open dough ball and stretch. Add Mozzarella pieces, Ricotta, olive oil and roasted peaches. Bake in the woodfired oven until beautiful. Throw a generous amount of pesto at that pizza and finish with grated pecorino and lemon zest.

If you haven’t poured yourself a glass of wine, do it now paisan salud