Peach, Arugula, and Walnut Pizza

Ingredients

Dough

• 10g active dry yeast
• 364g warm water (110°F)
• 303g bread flour
• 226g whole white wheat flour
• 18g salt

Toppings

• 4 peaches sliced
• 2 red onions sliced into 1-inch pieces
• 5 oz fresh arugula
• 1 cup walnuts
• 2 tbsp olive oil divided
• 2 tsp dried basil
• 1/2 tsp garlic salt
• 1/2 tsp onion powder
• Sriracha (optional)

Sauce

• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey

Instructions

Pizza Dough

1. Put water and yeast into the bowl of a stand mixer.
2. In a separate large bowl mix salt, whole white wheat, and bread flour. Then with the stand mixer on low, slowly add flour mixture into the water and yeast.
3. Once combined into a shaggy ball, increase speed to medium and knead for about 10 minutes until the dough is smooth and stretchy.
4. Cover with plastic wrap and let the dough sit for an hour to rise.
5. Form the dough into an even log. Divide the dough into 4 equal pieces. Roll each piece into a ball and then cover the four dough balls with seran wrap so they don’t dry out. Let them sit for about 20 minutes, but longer is fine too.

Sauce

1. Mix the olive oil, balsamic vinegar, and honey together in a bowl. Set aside.

Grilled Toppings

1. Set oven to 450 F
2. Put peaches and onions on a parchment paper lined baking sheet, drizzle with 1 tbsp of olive oil, and bake for 30-35 minutes.
3. Let cool for 5 minutes and transfer to a large bowl.
4. Add half of the sauce and toss.

Final Prep

1. Stretch the dough out to form a pizza shape, about 8-10 inches in diameter.
2. Spread olive oil on pizza. Add dried oregano, garlic salt, and onion powder. Add sriracha now too, if using.
3. Add the Arugula, then the roasted peaches and onion.
4. Bake in a 750 degree oven for 1-2 minutes, rotating halfway through, until the top is a little blackened. Be careful not to burn things too bad.
5. Slice the pizza and serve.