I’ve been experimenting a lot with my fermented garlic and honey, and when peaches came into season, I couldn’t resist creating something new.
The result is the Peachy Garlic Honey Symphony Pizza, a harmonious blend of sweet, savory, and tangy flavors that dance together beautifully on a crispy grilled crust. This pizza is a perfect example of how simple, fresh ingredients can come together to create something truly special.
The combination of homemade ricotta, grated fermented garlic, and honey adds a unique depth of flavor, complemented by the juicy sweetness of fresh peaches and the sharp, salty bite of Pecorino cheese. Topped with a drizzle of reduced balsamic vinegar and a sprinkle of Italian parsley, each bite is a delightful mix of textures and tastes.
It’s a refreshing change from the usual pizza toppings and a wonderful way to celebrate seasonal produce.
I encourage you to give this a try, especially if you’re a fan of experimenting with new flavor combinations. The Peachy Garlic Honey Symphony Pizza is easy to make and offers a gourmet experience right in your kitchen.
It’s a perfect dish for a summer evening, whether you’re hosting friends or enjoying a quiet night in. Trust your instincts, enjoy the process, and most importantly, savor the delicious results!
Ingredients:
(Make 2 grilled pizzas)
Ricotta Homemade, 2 Heaping TBSP
Fermented Garlic in Honey Homemade, For Grating
Sea Salt, Pinch
Black Pepper, Pinch
Grilled Pizza Dough Homemade, 2 Dough Balls
Sesame Oil, For Brushing
Peaches Coarsely Sliced, 5 or More
Pecorino, For Grating
Italian Parsley Coarsely Sliced, A Handful
Reduced Balsamic Vinegar, For Drizzling
Equipment:
Griddle
Cast Iron Skillet / Pan
Directions:
Please visit my "Grilled Pizza Dough" page for the recipe.
Please visit my "How To Ferment Garlic In Honey" page for the recipe.
Please visit my "How To Make Ricotta" page for the recipe.
In a bowl, add ricotta and grate in the fermented garlic.
Season with salt and pepper.
Mix until well combined and set it aside until ready to use.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing up.*
In a griddle over medium heat, gently place in the dough.
Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with more sesame oil.
Grill until lightly charred.
Flip the dough.
Immediately turn the heat down to medium-low.
Top the pizza with the ricotta mixture.
Lay the peaches and grate some pecorino over the top.
Immediately cover the griddle to generate steam in order for the cheese to melt.
As soon as the cheese melts and the bottom is lightly charred, remove the cover.
Remove the pizza from the heat and transfer it onto a serving plate.
Sprinkle some parsley over the top.
Drizzle the reduced balsamic vinegar and some of that fermented honey over the pizza.
Repeat the steps for the remaining pizza.
Slice and serve immediately.
Mama Mia...
Yummilicious...
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