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Pizza with Arugula, Peaches and Burrata | A Cup of Jo

I’m so happy to announce our third annual five-ingredient dinner series, where we showcase simple, satisfying recipes from readers…

As soon as I saw this pizza, submitted by a reader named Maura L., I knew that it would be a perfect way to launch the series. To begin, we’re in full-on peach season, and if you’re like me, you are probably trying to think of as many ways as possible to work stone fruits into your daily eating. Says Maura: “This recipe not only has summer flavors, but it’s also a good solution for when it’s too hot to turn on the oven.” Hear that everyone? It’s a pizza that does not require turning on the oven. Maura favors grilling her pizza, sometimes using a stone on the grates, sometimes just directly on the grates, but I found it’s even simpler when pan-fried on the stovetop and doesn’t lose any of its quintessential summerness. Thank you, Maura!

Arugula-Peach-Burrata Pizza
Maura mentioned that if we are not opposed to using a sixth ingredient, she’d recommend a little roasted garlic spread on the finished dough. “It keep the peaches and balsamic from getting too sweet and helps meld the flavors,” she says. Maura also advises letting your store-bought dough come to room temperature, and if you’re grilling, coat the dough with olive oil and and sprinkle with cornmeal to help prevent sticking.

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

Add 1 tablespoon olive oil to a medium cast-iron set over medium heat. Add peaches and cook five minutes, until they have broken down a little but still hold their shape. Remove to a plate. Add 1 piece of the rolled-out dough to the same pan (loosely cover the other piece of dough with plastic wrap or a clean kitchen towel). Cook for 2 to 3 minutes, until the dough is bubbly on top and brown underneath. Flip and repeat on the other side. Remove to a plate and tent with foil and repeat with the second piece of dough.

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

* We aren’t counting olive oil, salt or pepper as ingredients.

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

(Photos by Yossy Arefi for Cup of Jo.)




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