Peach + Bourbon + Vidalia Pizza
I love getting my daughter to try new flavors by adding a twist to childhood favorite dishes like pizza and macaroni and cheese. I’ve found that my little girl will eat pretty much anything as long as it’s on pizza. So, I like to get creative and come up with interesting combinations to help her try new things. This southern-inspired pizza might be my favorite yet.
Peaches. They are hands down my favorite fruit, but they’re also the ones I’m most frequently disappointed by because there’s nothing sadder in the produce world than rock hard grocery store peaches. Now that we live outside of the Deep South, I don’t even bother buying peaches but once in a blue moon because I know they won’t hold a candle to my Chilton county peaches (which are, unequivocally, the best peaches ever).
But this pizza is forgiving if you don’t live in peach country. Since the peaches are cooked with brie, bourbon, and vidalias, you won’t know if you don’t have the best peaches ever. And if you are one of those fortunate souls who gets to enjoy Alabama peaches in the summer, all the better.
This pizza doesn’t call for a grill, but if you have one fired up and ready to go, grilled peaches on top of a grilled pizza seem like a winning combination.
We start with butter, as all good things do, and caramelized vidalia onions with a splash of bourbon.
Grab a peach and a wedge of brie to cut up over the pizza dough.
And then toss the decadently delicious onions on top.
Now, here’s where things would be different if I didn’t have a kid with nut allergies – we’d absolutely be adding some chopped pecans to this bad boy before popping it into the oven. A little bit of nutty crunch would send this over the top.
When the brie is melty and bubbly, pull the pizza out and top with watercress (or arugula) and, if you’re really feeling inspired and kids aren’t raging to eat yet, a little balsamic reduction.
It’s southern perfection on a plate.
And yes, kids will happily eat it, too.
Yield: 1 pizza
Peach + Bourbon + Vidalia Pizza
Southern pizza with an attitude.
cornmeal for dusting
2 t. extra virgin olive oil
1/2 T. butter
2 T. bourbon
1 small vidalia (or sweet) onion, thinly sliced
1 peach, sliced
1 wedge of Brie, thinly sliced
a couple of tablespoons balsamic reduction, if desired (recipe follows below)*
handful of watercress, arugula, or other delicate green (like torn baby spinach)
With your pizza stone in the oven, preheat to 475.
1. In a small skillet, melt the butter over medium heat. Add the onions and cook until they begin to lose their crunch. Reduce heat and stir occasionally until the onions are caramelized and soft. Add the bourbon and cook at a simmer until the alcohol reduces and makes a buttery syrup.
2. Roll the pizza dough out to desired thickness (I make mine about 14" in diameter).
3. Brush the pizza dough with olive oil and top with peach wedges, brie, and onion.
4. Using a pizza peel dusted with cornmeal, transfer the dough to the hot pizza stone.
5. Bake until cheese is bubbly and crust is browned (about 5-7 minutes)
6. Top with greens and balsamic reduction. Slice and enjoy.
*For a balsamic reduction, bring 1 cup of balsamic vinegar to a rolling simmer. Reduce heat to low and simmer until the sauce has reduced by about 2/3 and coats the back of a spoon nicely. Keep the leftover in a squirt bottle in the fridge to dress up and add flavor to any dish (I love using it on my Caprese Skewers).
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