This is a recipe for slowing down. For living outside the calendar. For savoring the flavors of the summer even as they begin to bleed into the next season. This year more than ever, I’m aware of the hurrying along of months, seasons, every minute rushing into its next best iteration.
Making your own pizza dough—or, if you’re using store bought, an act as simple as caramelizing onions—demands patience, presence, immersion in the now. Like dough rising, fall will arrive in due time, replete in warm-hued splendor.
Until then, we still have summer: peaches to roast, and arugula-topped flatbread to eat. Slow down. Make flatbread. Be where you are. Enjoy.
By Lily Diamond
- 3/4 teaspoon active dry yeast
- 1 cup lukewarm water
- 1 tablespoon olive oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 ripe peach, sliced
- 2 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- sea salt, to sprinkle
- freshly cracked black pepper, to taste
- 1/2 large yellow onion, thinly sliced
- 1 tablespoon olive oil, plus more for drizzling
- 1 1/2 tablespoons balsamic vinegar, plus more for drizzling
- 1/4 teaspoon sea salt
- freshly cracked pepper, to taste
- cornmeal, for baking sheet
- 2 ounces chèvre (goat cheese)
- 2 cups fresh baby arugula
- If making the dough, begin at least 3 hours ahead. In a small bowl, combine the water, yeast, and olive oil. In a large bowl, whisk together the flour, yeast, and salt. Add the wet ingredients to the dry and knead the dough until the mixture comes together into a ball, a bit tacky to the touch. Add more water as needed, or more flour if it’s too wet. Transfer the dough to a floured surface and knead to create a smooth ball of dough.
- Transfer to an oiled bowl, turn dough once to coat in oil, and cover bowl with a clean, damp dish towel. Place in a warm location, or, if your kitchen is cold, inside your oven. Let rest until it doubles in size, about 2 hours. Once the dough is doubled in size, roll it into a ball in preparation to stretch for baking. Will keep in the fridge for 2 weeks, or in the freezer for up to 3 weeks. Bring to room temperature before using.
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper, and lay peaches flat. Drizzle with olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast for 10-12 minutes, until bubbling and just beginning to brown at the edges.
- In a large frying pan on medium heat, sauté the onion in the oil and balsamic vinegar, sprinkling with the salt and pepper. Continue stirring until the onion is soft, transparent, and brown, 18-20 minutes. Taste and add more salt and balsamic vinegar as desired,
- Increase the oven heat to 525ºF. Line a baking sheet with parchment paper and sprinkle with cornmeal. Stretch pizza dough into desired shape using hands, considering the dough will expand as it bakes. Drizzle with olive oil. Top with caramelized onions, goat cheese, and half the roasted peaches.
- Bake for 10-12 minutes. Remove from oven, top with the arugula and the rest of the peaches, and drizzle with balsamic vinegar. Finish with freshly cracked pepper.
- Total Fat
- Saturated Fat
- Dietary Fiber