Peach Basil Pizza with Balsamic Reduction

I love, love, love, peach season and this pizza makes me love it even more (I've made it twice in one week)!

Peach Basil Pizza with Balsamic Reduction

My Very Favorite Pizza Dough (or whatever pizza dough is your favorite)

Fresh peaches, thinly sliced

Fresh mozzarella, sliced

Fresh basil, sliced into thin ribbons

Tomato Sauce

1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon fine grain sea salt
1 clove garlic, chopped
1 14-ounce can crushed tomatoes
Lemon zest from half of a lemon (I use a little less than half)

Balsamic Reduction

1/4 cup balsamic vinegar

 1 tablespoon brown sugar or honey

 Coarse salt and fresh cracked pepper

For the Tomato Sauce:  Place the olive oil, salt, and garlic in a pan. Dial the heat up and sauté for a minute or two. Add the tomatoes and slowly bring to a simmer as well. Remove from heat, stir in the lemon zest and taste for seasoning. Set aside.

For the Balsamic Reduction:  Bring the vinegar and brown sugar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce until syrupy.  Season with salt and pepper.  The vinegar will thicken as it cools.

Assemble pizza:  Place pizza stone on bottom rack of the oven (if you have one).  Preheat oven to 500 (or the ovens highest temperature).

Shape pizza dough into desired shape and place on a flour and cornmeal dusted cookie sheet that has been flipped upside down.  Spread a thin layer of tomato sauce on the pizza dough followed by sliced mozzarella.

If you don't have a pizza stone, place cookie sheet (with pizza on it) on the bottom rack of the oven and bake until crust is golden brown.  If you have a pizza stone, very quickly slide the pizza from the cookie sheet to the pizza stone (this is always a little bit scary for me).  Bake pizza until crust is golden brown.  After you remove the pizza from the oven, top with sliced peaches, basil, and a good drizzle of the balsamic reduction.  Season with coarse salt and fresh cracked pepper.  Serve immediately