Enjoy the lazy days of summer with pizza and wine!
Chaddsford's General Manager, Corey Krejcik and Peggy Paul Casella of Thursday Night Pizza whipped up a Tomato and Peach Pizza with Herbed White Sauce during a cooking session on Instagram Live!
Try alongside a Peach Bellini made with Sparkling White and a glass of Dry Rosé: Redux (coming July 1) for refreshing and flavourful pairings.
Learn how to make this sweet and savory pizza below!
For the Herbed White Sauce
- ½ cup whole milk ricotta
- ½ cup heavy cream
- 1 tablespoon minced fresh basil
- 2 tablespoons minced fresh mint
- 1 teaspoon grated lemon zest
- ½ teaspoon fine sea salt
- Freshly ground black pepper
For the pizza
- 1 (14- to 16-ounce) ball pizza dough
- 1 medium to large ripe peach thinly sliced
- ¾ cup cherry tomatoes halved
- 4 ounces fresh mozzarella cheese cut into ¼-inch cubes
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh basil and/or mint
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating).
To make the sauce
- In a medium bowl, whisk together the ricotta, cream, basil, mint, lemon zest, salt, and a grind or two of black pepper. Set aside. (This makes about 1 cup, enough for about three pizzas. If you aren't making multiple pizzas, measure out ⅓ to ½ cup of the sauce for your pizza, and refrigerate the rest in an airtight container for up to 2 days. It's delicious tossed with cooked linguine pasta!)
To make the pizza
- If you're using a baking stone/steel, turn the oven to Broil on high.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Spread about ⅓ to ½ cup of the sauce evenly across the dough, leaving a ½-inch border of dough all around. Arrange the peach slices in a pretty design, then scatter on the tomatoes and mozzarella.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven. Season with a pinch or two of salt and a few grinds of black pepper, and scatter on the chopped fresh herbs. Let the pizza rest for about 5 minutes before slicing and serving (this resting time allows the sauces to congeal a bit so it's not too messy when you slice the pizza).
Makes one 12 - 14 inch pizza.
Recipe courtesy of Peggy Paul Casella, Thursday Night Pizza.