**Thank you to Red Star Yeast for sponsoring today’s post! You can find helpful hints, tips and more wonderful recipes over on Red Star Yeast.**
Pizza is by far my very favorite food on Earth. I could eat it every day of my life and never get tired of it. The reason being is that pizza is an endlessly versatile food.
Give me a classic pizza with only red sauce and a sprinkle of mozzarella and I’m happy as a clam. Jazz things up with some pepperoni or veggies. But beyond that you can always take pizza to epic proportions with all sorts of toppings.
I’m about to introduce you to the most amazing white pie, this Pickled Stone Fruit Pizza. Creamy ricotta is topped with peppery arugula. Then to make it a two cheese pizza, I added fresh burrata cheese.
A drizzle of balsamic reduction finishes it off but I’m forgetting the very best part. The star of the show are the pickled peaches and plums.
Pickled in cider vinegar with mustard seed, peppercorns, coriander, garlic and thyme, the stone fruit becomes both sweet and sour with a hint of savory. The pickled stone fruits are absolutely amazing with the creamy ricotta and burrata cheeses while the crisp crusts finishes up this perfectly balanced bite.
I baked mine in the oven but in the spirit of summer, this pizza could easily be made on oiled grill grates to go straight from grill to patio table for entertaining. Bread with fruit and cheese never disappoints and this pizza is that idea reimagined a bit and sure to have everyone coming back for a second slice.
Hungry For More? Here Are Some Other Great Recipes Using Red Star Yeast!
Golden dough topped with creamy ricotta, pickled peaches and plums, pepper arugula and fresh burrata. A drizzle of balsamic reduction is the perfect finishing touch to this summer pizza recipe.
- 2 cups cider vinegar
- 1/4 cup sugar
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 2 teaspoons whole black peppercorns
- 2 cloves garlic, crushed
- 2 sprigs thyme
- 2 peaches, pitted and cut into 8 wedges
- 2 plums, pitted and cut into 8 wedges
- 1 1/3 cups water, warm, 105-115 degrees
- 3 cups flour, plus more for dusting
- 2 packets Red Star Platinum Yeast
- 2 teaspoons salt
- 1 egg
- 2 cups ricotta cheese
- 1 pound mini burrata balls, quartered
- olive oil
- Balsamic reduction
- freshly cracked black peppercorns
- flaky sea salt
- In a large saucepan, bring vinegar, sugar, spices, garlic, thyme and 1 cup water to a boil. Add fruit and stir a few times. Remove from heat and set aside. Let cool completely. Strain and discard liquid. Place in an airtight container and refrigerate until ready to use.
- Combine water and yeast in the bowl of a stand mixer fitted with the paddle attachment; let sit until foamy, about 5 minutes. Add flour, salt, and egg and mix until combined. Switch paddle attachment to a dough hook and knead until smooth, about 5 minutes. Place dough into a greased bowl and cover with plastic wrap. Set at warm room temperature until puffed and doubled in size, about 60-90 minutes.
- Preheat oven to 400 degrees with a pizza stone inside for 30 minutes. Once oven and stone are well heated, deflate dough and split into two even balls. Stretch and roll one ball of dough out into a large, thin circle on a lightly floured surface.
- Brush dough with olive oil then spread 1 cup of ricotta cheese over dough. Top with half the peaches and half the plums. Bake in preheated oven on pizza stone for 15 minutes or until done. Remove from oven. Top with desired amount of arugula and half the burrata. Drizzle with olive oil, balsamic reduction and sprinkle with freshly cracked black peppercorns and sea salt.
- Repeat with remaining ingredients.