Place your pizza stone in your oven and preheat oven to 450 °F. Let pizza stone preheat.
Meanwhile, add balsamic vinegar and honey into a skillet and set over medium heat. Allow the mixture to cook and simmer, until reduced to slightly under about a ½ cup, it should take around 15 minutes. Make sure to stir the mixture every 20-30 seconds.
To prepare the dough, press the dough ball into a flat disk on a lightly floured wooden pizza peel (or counter). Using your fingers, carefully, press the dough out into a 12-inch circle.
Brush olive oil evenly over top of the crust then season crust lightly with salt and pepper.
Cut peaches in half and core. Laying peaches with sliced side down, cut peaches into thin slices.
Add a layer of Ricotta cheese and then layer peaches evenly over your pizza dough. Top with some fresh basil.
Gently slide your pie in your oven and bake for about 5 minutes for a pizza oven or 12-15 minutes for a standard oven.
Remove from the oven, sprinkle with fresh basil, and drizzle with honey balsamic reduction. Enjoy!
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