Peach Basil Mozzarella & Basil Pizza with Balsamic Reduction


16 oz bag of raw pizza dough

3/4 cup Traditional 18-Year Balsamic*

2 tablespoons Basil Infused Olive Oil

6 ounces fresh mozzarella-sliced

2 peaches-thinly sliced

1/4 cup freshly chopped basil

*To make a balsamic reduction reduction: Pour Traditional 18-Year Balsamic Vinegar into a small saucepan, bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature.

Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot.

Using a rolling pin, roll the dough out into a circle. Place the pizza on a pizza peel or pan that has been generously coated with flour or corn meal. Lightly brush the dough with 1 tablespoon of Basil Infused Olive Oil. Top the dough with fresh mozzarella rounds, peach slices, and fresh basil. Drizzle the pizza with balsamic reduction.

Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and bake the second pizza.

Let the pizza cool for a few minutes, drizzle with remaining Basil Infused Olive Oiland then cut into slices and serve warm.

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