Peach, Basil, Mozzarella, & Balsamic Pizza


For the pizza dough:
2 1/4 teaspoons rapid rise yeast
1 cup warm water
Pinch of sugar
1 3/4 cups semolina flour
1 3/4 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
Corn meal-for spreading on pizza peel
For the balsamic reduction:
1 cup balsamic vinegar
Pizza toppings:
2 tablespoons olive oil
8 ounces fresh mozzarella-sliced
4 peaches-thinly sliced
1/2 cup freshly chopped basil

View the full recipe: Two Peas and Their Pod

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