Friday will always be pizza day.
When I was in elementary and middle school, Fridays were always pizza day. Every week, we would all look forward to the cheesy, comforting dish that everyone knows so well. So today, I’m continuing that tradition by bringing you a light, summery pizza: Balsamic Peach, Ricotta, and “Zoodle” (Zucchini Noodle) Pizza…with tons of basil, of course 🙂
I love light dishes in the summer, and this pizza combines bright, light dishes with well…pizza 🙂 I mean, pizza can be light, can’t it?
By now, you probably know I love basil. Basil with anything (especially in the summer) is right up my alley. I can even put it on and in pancakes! If that’s the case, this pizza is definitely going to include lots of fresh basil. And with basil comes more green food, like zucchini. I love spiralizing the zucchini for this recipe since one, zoodles are easier to layer on pizza, and two, they’re just so fun. Zucchini strips are too boring and remind me of salad (not that salad is bad, but it just doesn’t live up to pizza standards :)). I mean, would you rather have zucchini remind you of salad or curly fries?
And the peaches. It’s late July, so you have to add peaches to pizza. They’re pretty much in the peak of their season, and in just a short month or so, they won’t be as juicy and ripe as they are right now.
Happy weekend, and I’ll talk to you soon!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Balsamic Peach, Ricotta, and "Zoodle" Pizza
- 1 white onion, sliced
- ½ cup light, packed brown sugar
- 1 tsp balsamic vinegar
- 4 tsp olive oil
- 1 lb whole wheat pizza dough
- 1 tbsp marinara sauce
- 4 tbsp balsamic reduction
- 2 cups mozzarella, shredded
- 2 zucchini, spiralized
- 1 cup ricotta
- 2 peaches, sliced
- 1 cup micro greens
- 1 cup fresh basil
- additional balsamic reduction ((optional))
- Preheat oven to 400 degrees F. Spread 2 tsp olive oil on pizza pan.
- To make caramelized onions, in a small saucepan over medium heat, add sliced onion, brown sugar, and balsamic vinegar. Cook onions until golden brown and tender. Remove from heat, and set aside.
- Spread pizza dough until about ¼” thick onto pizza pan. Spread remaining 2 tsp of olive oil on pizza dough. Spread marinara sauce and balsamic reduction on pizza dough. Sprinkle caramelized onions and mozzarella cheese on top. Add spiralized zucchini and dollops of ricotta as well as sliced peaches.
- Bake pizza for 20 minutes or until golden brown and cheese has melted. Top with micro greens and fresh basil. Serve with additional balsamic reduction, and dig in!
