Peach Flatbread with Balsamic Reduction

Peach Flatbread with Balsamic Reduction
25 min
30 min

1 (16 oz) pizza dough, homemade or store-bought

3 cups Monari Federzoni Balsamic Vinegar

2 Tablespoons Extra Virgin Olive Oil

8 ounces fresh mozzarella

2 medium fresh peaches, pitted and thinly sliced

1 cup fresh arugula

1 clove garlic, finely minced

Salt and freshly ground black pepper

1/4 cup honey

Flour, for dusting

  1. Place a pizza stone (or baking tray) in the oven and preheat oven to 450 degrees Fahrenheit. Let the pizza stone preheat with the oven and allow for it to rest for 30 minutes (assemble pizza during the last 10 minutes or so).

  2. Meanwhile, prepare the balsamic reduction. Pour balsamic vinegar into a small saucepan with the honey and bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool. (Recommended to use a silicone spatula to stir)

  3. Lightly dust a sheet of parchment paper (about 14-inch long) with flour. Stretch and shape dough into a 12 1/2-inch round. In a small bowl, stir together olive oil and garlic. Brush mixture evenly over top of the crust, working to evenly distribute garlic. Season crust lightly with salt and pepper.

  4. Lay sliced peaches with sliced side down. Layer peaches evenly over pizza and crumble the mozzarella on top. Using a pizza peel, transfer the pizza on parchment to the preheated pizza stone/baking tray in the oven. Bake 10 - 12 minutes until edges are lightly golden.

  5. Remove from oven, sprinkle with fresh arugula and drizzle with the honey balsamic reduction (store leftover reduction in the fridge). Cut into slices and serve warm.