Hello all! The pinup gypsy is back! Sorry for the long hiatus, but I’m finally back and have some great posts coming up with some delicious recipes. To make up for my absence, I thought that my first post should be extra special packed with lots of pictures and stories.
It’s become a tradition to visit Warwick, NY during labor day weekend. My boyfriend and I discovered Warwick three summers ago when we were looking for a drive-in movie theatre. We went for the drive-in and we keep going back because of the wonderful town. Warwick is about an hour and a half from NYC and is a great place to visit for the day or a weekend.
We weren’t planning on going this year but at the last minute decided to go. It wouldn’t be labor day without a trip to Warwick. This time we stayed over-night. While the highlight of our trip has always been the drive-on, this year we were able to visit an orchard and pick apples, pears and loads of veggies and it was pretty amazing.
We visited Ochs Orchard, which provides you with bags and boxes and lets you run wild through it’s sprawling acres of land, letting you pick whatever is in season. I’m sure if picking fruit was my full time job I’d probably hate it, but it’s pretty amazing when it’s a once-in-a while kind of thing.
I came home with a huge bag of peaches, apples, and veggies. A bounty, as I like to call it. My bounty.
There’s something really extraordinary about eating food that’s been picked by your hands. It really inspired me in the kitchen. I wanted to take full advantage of the fresh flavors of the produce.
I kind of became obsessed with my peaches.. yes, my peaches (I picked them with my own hands, you see). As the days went on, I realized there was no way I could use all the peaches I had picked before they went bad. So, my boyfriend and I decided that there was only one thing to do, make an all peach dinner.
This dinner was amazing. I mean no words could recreate the experience. There were peach bellinis, peach salsa, peach crumble and the piece de resistance…. Peach Pizza. Yes my friends. Peach. Pizza.
Pardon the photos, it’s not my best work. I was hoping we would have some leftovers so I could take some shots with better lighting. But alas, this thing was inhaled.
A note about the dough. After searching online to find the best pizza dough, I found several sites where people recommended approaching your favorite/local pizzeria and buy dough from them. It just so happens that my local pizzeria is also my favorite in the city and they were more than happy to sell me some dough. I would definitely recommend doing this. The dough is fresh and you’re literally getting restaurant quality ingredients.
2 large, ripe peaches thinly sliced
mozzarella or parmesan (or both)
freshly chopped basil
Preheat oven to 400 degrees
1. I wanted to take the skin off the peaches, so I decided to slightly poach the peaches so the skin would come of easier. But I don’t think the skin will make much of a difference with the final product and you can totally skip this step.
To poach: Bring a large saucepan of water to boil, while doing this prepare an ice bath (meaning a bowl of ice cold water). Mark an x on the bottom of each peach. Once the water has come to a boil, lower peaches and let them sit for about 2 minutes. Take them out with a slotted spoon and put in the ice bath. Once they’ve cooled the skin should come off easily.
2. Roll out dough (I would recommend watching a video or two on this subject matter). Once the dough has been rolled brush some olive oil on top. Top the pizza with mozzarella/parmesan, peaches and gorgonzola. Place pizza in oven and bake for 10-15 minutes.
3. While the oven is baking make the balsamic reduction. Pour about 1/3 cup balsamic vinegar in a small saucepan, bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to about 2 Tbsp.
4. Once the pizza is done drizzle it with the balsamic reduction and top it with some freshly chopped basil.
Trust me, your taste buds will thank you.
Get in my Belly!