Do these three ingredients, cohabiting on one pizza delight you, or scare you?

What have you got to lose?

Individually, peaches, pancetta, and pesto are brilliant, but together they sing. I recently posted the recipe for Pesto with a Twist. Use this as a base for your pizza. It is simple, easy, and flexible so add or delete any ingredients as you see fit. This pizza is remarkable, are you ready?

What you need:

• Pesto. Store bought works but give the recipe a chance. You can do it!
• 2 peaches
• 6-8 slices of pancetta (not too thin)
• Nutmeg for sprinkling
• 6 ounces or so of shredded mozzarella. (no skimping)
• Olive oil

Pizza dough. You can use this crispy dough recipe or our easy pizza dough for beginners. When all else fails, or you are not in the mood for the challenge, just buy the dough and relax.

What to do:

First, preheat the oven to 450 or 500 degrees if using a stone.  Make sure the stone is centered in the oven. If you are using a pizza tin, I would back off that temperature to 475-500 degrees.

You have a few choices when it comes to the peaches and pancetta. You can pit and slice the peaches, wrap the pancetta around them, drizzle with olive oil and grill it until brownish. Then cut the combined peaches/pancetta into bite sized pieces.

OR

You can chop the peaches and pancetta and toss in a warm/hot frying pan in olive oil.

Either way you chose, sprinkle a little nutmeg on your selection. You will taste the nutmeg in the finish, when your mouth does its happy dance.

Now hold aside your grilled/tossed/diced peaches, pancetta, and nutmeg.

Roll out your dough into the shape of a round pizza using either your hands or a rolling pin. Chip likes to cook the dough for a few minutes first with no toppings on it. It kind of sets the base, so to speak.

Remove the slightly heated dough and place it on your workstation. If using a tin, just place the pan on a trivet or cutting board.

Spread the pesto evenly on the dough and top with the cheese.

Sprinkle or place the peach mixture evenly on the pizza.

Bake per your oven’s pace. Ours is about 8-11 minutes.

Cool slightly. Cut and serve.

We are almost at the end of ‘good peach’ season with fall looming on the horizon. Apples on a pizza? Ridiculous! (or is it?) Stay tuned. Did I forget to tell you? As always, Prosecco goes great with this pizza.