Pizza with arugula, peaches and burrata


A simple recipe for rocket pizza

I am so happy to announce our third annual a five-ingredient dinner series, in which we present simple, satisfying recipes of the reader …

As soon as I saw this pizza, sent to me by reader Maura L., I knew it would be the perfect way to start the series. For starters, we’re in full peach season, and if you’re like me, you’re probably trying to come up with as many ways to process stone fruit in your daily meal. Maura says, “This recipe not only has summer flavors, but is also a good solution when it’s too hot to turn on the oven.” Do you all hear that? It’s a pizza that doesn’t require turning on the oven. Maura favors her grilled pizza, sometimes using stone on the grills, sometimes just directly on the grills, but I’ve found that it’s even easier when it’s fried in a pan on the stove and doesn’t lose any top-notch summer. Thank you, Maura!

Rocket-peach-burrata pizza
Maura mentioned that if we don’t mind using the sixth ingredient, we would recommend a little roasted garlic spread on the finished dough. “It prevents peaches and balsams from becoming too sweet and helps drown out the taste,” she says. Maura also advises that the dough bought in your store reaches room temperature, and if you are grilling, coat the dough with olive oil and sprinkle with cornflour to prevent sticking.

1 16-ounce pizza dough, room temperature, halved and rolled out to the size of your cast iron bowl
1 tablespoon olive oil, plus more to soak *
Kosher salt and freshly ground black pepper *
2 large ripe peaches, unpeeled and sliced
2 handfuls of arugula
8 ounce burrata
1-2 tablespoons of balsamic vinegar

Add 1 tablespoon of olive oil to a medium cast iron over medium heat. Add the peaches and cook for five minutes, until slightly browned, but still holding their shape. Remove to a plate. Add 1 piece of rolled dough to the same bowl (loosely cover another piece of dough with plastic wrap or a clean kitchen cloth). Cook for 2 to 3 minutes, until the dough becomes frothy on top and brown on the bottom. Invert and repeat on the other side. Remove to a plate and tent with foil and repeat with another piece of dough.

Place the cooked dough on cutting boards and divide the arugula, peaches and burrata evenly between them. Drizzle with balsamic vinegar, more olive oil and sprinkle with salt and pepper. Slice and serve.

* We do not count olive oil, salt or pepper as ingredients.

PS More five-ingredient dinners including this classic shrimp with feta.

(Photos Yossy Arefi for Cup of Jo.)

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