Pancetta, Peach, Pesto Pizza

Peaches have been looking very tempting these last visits to the markets, so it was about time we grabbed some and turned them into something delicious. For those that have also tried to reduce the sugar intake at home, this savory recipe is a perfect way to use those delicious summer stone fruits!

Ingredients:

• 2-3 ripe peaches

• 1 small ball of pizza dough (we made our own)

• 4 oz of uncured pancetta

• 1 cup Basil-Parsley pesto

• Feta cheese

• Olive oil

• Salt

For the pizza dough:

• 1 tsp active dry yeast

• 1 tsp honey

• 1 cup Bread flour

• 1/2 cup of whole wheat flour

• 1/2 cup (+ more if needed) warm water

• 1/2 tsp salt

• 1/2 tbsp olive oil

Directions (pizza dough):

1. Mix all ingredients and wait for the dough to double in size, then portion into 4-6 balls depending on desired size and let rest 20 more minutes before baking.

2. Bake with the toppings on it on a iron pan at 450 for 10-18 minutes until GBD.

For the Parsley-Basil pesto: 📝

We made this by eye, adding the following ingredients until we got the right consistency and flavor. We used:

• 1 bunch parsley

• 1 bunch basil

• Handful of Pine nuts

• 1/4 cup olive oil

• Salt

Directions:

1. Make your dough, portion it and let it rest as mentioned above, do your pesto in the mean time.

2. While your oven preheats take your Pancetta and cook it until crispy on a pan, strain and set aside.

3. Slice your peaches thinly and set aside.

4. Assemble your pizzas using the pesto as a base and the amount of toppings you like! Bake, eat and enjoy!!!