Peach and Fresh Basil Pizza

Serves 2 (6 slices).

Note: This pizza tastes like summer! If you are making the crust, you will need to plan ahead. If you are short on time, you can use a pre-baked whole-wheat crust from the store. Look for a 12- to 14-inch one, and bake it for 15 minutes instead of 20. To make a plum or apricot pizza, use 3 large plums or 4 small apricots in place of the peaches. From Robin Asbell.

• 1 c. unbleached flour, plus extra for rolling dough

• 1 c. white whole-wheat flour (or standard whole-wheat flour)

• 1/2 tsp. dry yeast

• Salt

• 1 tsp. sugar

• 3/4 c. warm water

• 2 tbsp. extra virgin olive oil, divided

• 2 large peaches

• 8 oz. mozzarella cheese, sliced thickly (or a vegan alternative)

• 1/2 tsp. black peppercorns, coarsely cracked

• 1/2 c. fresh basil leaves, sliced


Start the dough for the crust at least 2 hours before baking. You can make it the day before and refrigerate overnight, as long as you have an hour for the dough to come to room temperature before rolling it out.

In a large bowl, combine the unbleached and whole-wheat flours, yeast, 1/2 teaspoon salt and sugar. Create a well in the center of the dry mixture.

In a measuring cup, stir together 3/4 cup warm water and 1 tablespoon olive oil and pour into the well. Stir the mixture together until the dough comes together. Knead the dough with your hands until mixed and smooth. Form dough into a disk. Place the dough in an oiled bowl or storage tub and cover. Let rise for an hour at room temperature (or refrigerate overnight, and let stand at room temperature for 1 hour before shaping).

Preheat the oven to 425 degrees. Line a 14- by 16-inch rimless sheet pan or a large pizza pan with parchment paper.

Halve and pit the peaches, then slice each half in 3/4-inch-thick slices, then slice those in thirds. Put the peaches in a medium bowl, and add the remaining 1 tablespoon olive oil, with pepper and 1/8 teaspoon salt; toss to coat.

On a floured counter, pat or roll out the pizza dough to make a 14-inch round. Place it on the parchment-lined pan and let rise for 10 minutes.

Distribute the peaches and their liquids over the pizza dough, then the mozzarella. Bake for 20 minutes, or until the cheese is golden brown in spots.

Remove from oven and sprinkle basil over the hot pizza. Slice in 6 pieces and serve immediately.

Nutrition information per slice:

Calories 330 Fat 15 g Sodium 270 mg

Carbohydrates 38 g Saturated fat 7 g Total sugars 6 g

Protein 14 g Cholesterol 30 mg Dietary fiber 4 g

Exchanges per serving: ½ fruit, 2 starch, 1 high-fat protein, 1½ fat.