Peaches and the Pig
Writer: Pizza At the moment
Recipe sort: pizzas
- 400 g dough ball
- 230 g shredded mozzarella
- 170 g ricotta
- 1 contemporary peach (sliced)
- 80 g contemporary jalapeños (thinly sliced)
- 6 slices prosciutto
- 8 basil leaves
- Additional virgin olive oil
- Stretch out dough ball.
- Evenly distribute shredded mozzarella.
- Dollop on ricotta.
- Evenly distribute contemporary peach slices and jalapeños.
- Place in oven and bake till barely charred (about 7 minutes, relying on temperature and oven).
- Lower into 6 items and add one slice of prosciutto to every slice of pizza.
- Scatter on basil leaves.
- Drizzle on further virgin olive oil.
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