Balsamic Peach with Goat cheese Pizza! TRY IT!!!!!!!

OK, This has been a week of sickness at my house! First Kaden had something like the flu for 4 days, after he was recovering from that he then developed this cough which spread to his brother. They were finally recovering today from all ailments and then Keith comes down with the flu like sickness. So while we are quarantined to our house I gave the house a thorough sterilization. Yesterday my house smelled like Lysol, Bleach and Pinesol. Today,  I decided it was time for some Mommy time. I decided to spend my Saturday afternoon searching Pinterest for some new recipes, crafts, or anything else that interested me! I FOUND A WHOLE LOT! Pinterest could get addicting because there are some many cool things you can make. People are really creative and I love it when they share it!

Keith has been sleeping on the couch all day and I couldn't believe he had slept all day, till we realized he miss-read the medicine label and instead of taking 2 tsp of meds he took 2 TBSP of meds. No wonder he was conked out!! So while he slept the sunny day away, I was in my kitchen cooking up some new recipes. I made 2 loaves of bread that turned out BEAUTIFUL! I am not the best bread maker in the world but these actually turned out wonderful! Check out the pretty loaves in the back of the picture below! I also tried and AMAZING Balsamic, Peach and Goat cheese Pizza. Of course getting goat cheese and fresh peaches here is a little hard so I improvised and it turned out scrumptious! It would be lovely to make for a appetizer at a party or you could eat the whole thing like I did! WOW! Try it! I will post the picture and Recipe now! To go along with the scrumptious pizza I made Raspberry tea, which was refreshing! Here is the recipe with the adaptions that I did because I didn't have all the ingredients.

Summer Peach & Balsamic Pizza

Each pizza serves 1-2 people

Toppings For 1 pizza:
Olive oil for greasing
Cheese: fresh ricotta, buffalo mozzarella, goat cheese, or others you like. I had Cream cheese, mozzarella and a little bit of Parmesan
1 Peach or nectarine, sliced thinly, (not paper thin) I didn't have fresh so I drain a can of sliced peaches and sliced them a little. Worked out great!

 fresh basil ( I didn't have basil but I used fresh spinach)

Reduced balsamic:

1 cup balsamic vinegar 

 to prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool.

Pizza Dough ( I actually didn't use this dough because I had some already made but This one sounded GREAT)
Makes four 8- to 10-inch pizzas (Serves 1 to 2 people per pizza, dough freezes beautifully)

¼ cup whole wheat flour
3½ cups all-purpose flour, plus additional for rolling
2 teaspoons kosher salt
1 2/3 cups lukewarm water
2 teaspoons sugar
2 teaspoons active-dry yeast
2 teaspoons olive oil

1. Place the flours and salt in a stand mixer fitted with a dough hook.  Combine the water, sugar and yeast in a small bowl and let sit for five minutes until the mixture bubbles slightly. Add the olive oil and stir. With the mixer on low, gradually add the oil-water mixture into the bowl. Knead until the dough is firm and smooth, under 10 minutes. The dough will be very wet and sort of difficult to work with.

2. Divide the dough into four balls, about 7½ ounces each. Line two cookie sheets with parchment paper. (Be sure to oil the parchment paper.) Place two balls on a sheet. Lightly rub the balls with olive oil, then cover loosely with plastic wrap. The dough is very sticky and wet, so, be sure to coat the balls or the plastic with oil. Let the balls rise in a warm spot until they have doubled in bulk, about two hours. Note: This dough freezes beautifully. After the initial rise, punch down the dough, wrap it in plastic and place in a Ziplock bag. Freeze for several months. When ready to use, let sit at room temperature for about an hour, then proceed with rolling/topping/baking.

3. To roll out the dough: Dab your fingers in flour and then place one ball on a generously floured work surface. Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin (or continue using floured hands if you are skilled at making pizzas) and roll out until it is very thin, like flatbread. The outer portion should be a little thicker than the inner portion. Note: If the dough is being very stubborn, let it rest for 15 to 20 minutes. In this time, the gluten will relax, and the dough will be much easier to work with.

Baking:

1. Preheat the oven to 500ºF. Line a sheet pan with parchment paper or grease lightly with olive oil. Place rolled out dough onto parchment paper or greased pan. Drizzle dough with a little olive oil and with your hand, rub it over the surface to coat evenly.

2. Cover the dough with a layer of cheese — mozzarella, goat cheese, ricotta, whatever you wish. Arrange one layer of sliced nectarines or peaches on top of the cheese. Place pizza in your very hot oven and bake for about 10 minutes or until the crust is slightly brown and the cheese is melting.

3. Remove from the oven and sprinkle with fresh basil or arugula. Drizzle with the reduced balsamic. Slice and serve. Yum.