Ingredients
SERVINGS: 1 (12- to 14-inch) pizza
For the Sauce
- 1/3 cup whole-milk ricotta
- 1⁄3 cup heavy cream
- 1 tablespoon minced fresh basil
- 2 tablespoons minced fresh mint
- 1 teaspoon freshly grated lemon zest
- ¼ teaspoon fine sea salt
- Freshly ground black pepper
For the Pizza
- 1 (14- to 16-ounce) ball pizza dough
- 1 small ripe peach, thinly sliced
- ½ cup multicolored cherry tomatoes, Halved
- 3 to 4 ounces fresh mozzarella, cut into ¼ -inch cubes
- 1 tablespoon chopped fresh basil and/ or mint leaves
- Extra-virgin olive oil
- Salt and freshly ground black pepper
Preparation
Prepare your grill for high direct heat, or preheat your outdoor pizza oven to the highest temperature possible.
To make the sauce: Combine all the sauce ingredients in a medium bowl.
To top and cook the pizza: Roll or stretch out the dough to a 12- to 14-inch round, and cook it on one side for 2 to 3 minutes if using a grill. Spread the ricotta-cream sauce on the raw (if using a pizza oven) or pargrilled dough (if grilling), then arrange the peaches and tomatoes on top. Finally, scatter on the cheese.
Bake or grill until the cheese is melted and the crust is cooked to your liking. Garnish with the fresh basil or mint, drizzle with a little olive oil, and season with a pinch of salt and grind or two of black pepper before slicing and serving.
