Peach + Tarragon Pesto Pizza:
1 ball of olive-oil pizza dough*
1/2 cup tarragon pesto**
4-5 ripe peaches (peeled, pitted, and sliced into half moons)
3 ounces soft goat cheese (crumbled)
salt and pepper
manchego (to garnish)
Preheat your oven (with the pizza stone in place) to 550 degrees. Stretch, toss, or roll out your dough to about a 10-inch circle. Place a small amount of flour on your pizza peel, place the dough round on the peel, and slide it into the oven. Allow it to cook for about 2 minutes.
Pull the dough out of the oven and top it first with the pesto, then the peach slices, and finally the soft goat cheese. Slide the pizza back onto the stone for another 5-7 minutes. Remove and sprinkle with salt and pepper and a little grated manchego cheese.
Olive Oil Pizza Crust* (makes two 10-inch crusts):
1 cup bread flour
1 cup all-purpose flour
pinch of salt
1 teaspoon rapid-rise yeast
1/8 cup olive oil
about 8-10 ounces of warm water
The flour, salt, and yeast go into the food processor with the dough blade attached. With the food processor running, pour the olive oil in and then slowly add enough water to bring the mixture together into a ball; you will see it right away when this happens. Roll the dough into a ball and cut in half. Roll each half into a ball and set it on a plate covered by a large bowl to rise for an hour or so.
This recipe will make more than you need, so feel free to cut it in half or make the whole thing. It's great on sandwiches, or thinned out and used as a salad dressing, or as a dip for some crunchy vegetables.
1 cup zucchini (chopped)
4 cloves of garlic
1/4 cup walnuts
1/2 cup tarragon (about 5 stems)
zest of one lemon
1/2 teaspoon cracked black pepper
1 teaspoon sea salt
1/4 cup olive oil
Put everything except the olive oil into the food processor, and whir it up until it has a smooth texture. Next, drizzle the olive oil into the food processor while it's running; this emulsifies everything and makes it thick. Set pesto aside.