Inspired by Mary’s peach pizza recipe, but lacking arugula and onions, I decided to go for a more minimalist and dessert-y version. Very simple, very elegant. First I rolled out a bit of pizza dough I’d gotten from Vace in Cleveland Park (yes, you can buy Vace’s delicious pizza dough, and I highly recommend that you do). I put the dough into a 400-degree oven to prebake a bit. Meanwhile, I sliced a very ripe white peach:
The slices went onto the partially baked crust, along with a generous drizzle of honey all over the peaches. I baked this for about 15 minutes, then put big chunks of gorgonzola on top. This went back into the oven for another 15 minutes or so, until the crust looked crisp and the cheese had melted into gooey blobs.
I probably should have thrown some sage or thyme on there, just for a little added complexity. But it was tasty even as is. Next time I might make something similar with figs instead of peaches.