Zucchini, Peach, and Burrata Pizza

Instructions

Make the arugula pesto

Place all of the pesto ingredients (except the olive oil) in a food processor and process until finely chopped. With the processor running, gradually add the oil until well combined and smooth. Season with fleur de sel and pepper to taste.

Make the pizzas

Preheat the oven to 375°F (190°C) with a pizza stone or pizza steel inside.

To assemble the pizza, cut the pizza dough in half and stretch or roll each piece into a disk.

Spread a thin layer of pesto over the dough, leaving a narrow border all the way around.

Wash the zucchini and slice it very thinly crosswise. Arrange the slices over the pesto, overlapping them slightly. TESTER TIP: If you prefer crispier toppings, sprinkle the zucchini slices with salt and let drain in a colander for 10 minutes before blotting dry and adding to the pizza.

Wash the peaches, then halve, pit, and cut them into 1/2-inch (1-cm) slices. Arrange them over the zucchini. Sprinkle over the Parmesan.

Working with one pizza at a time, use a peel to transfer the pizza to the baking stone or steel and bake until beginning to turn golden brown, 15 to 20 minutes. Switch the oven to the broiler setting for the final 3 minutes.

Scatter over pieces of burrata, arugula, and crushed peppercorns. Serve immediately.

Entree