I’ve said it before, and I’ll say it again – pizza is the answer, year-round, rain or shine. And with an abundance of ripening Palisade peaches at my local farmers’ market, I couldn’t resist combining the two for a sweet and savory dinner recipe atop my favorite gluten-free pizza canvas: Capello’s Naked Pizza Crust (first tested on this to-die-for fall version last year).
This recipe is especially great for summer when you don’t need a heavy, saucy dinner weighing you down. There’s no tomato sauce involved – just a bounty of fresh ingredients that quell an all-too-familiar craving. Serve this on its own as an appetizer, or pair with my favorite salad of the summer.
Gluten Free Peach Caprese Pizza
- 1 Gluten free pizza crust (I recommend Capello’s naked crust)
- 1/4 lb Prosciutto
- 1 Ripe peach, peeled and sliced
- 4 ounces Buffalo mozzarella
- Fresh basil to garnish
- Balsamic vinegar for garnish/dipping
Preheat your oven to temperature recommended on the box of your gluten free crust.
To assemble pizza, first start with your prosciutto, followed by the sliced peaches. Top with mozzarella and julienned basil.
Bake pizza. Then garnish the pizza with a drizzle of balsamic vinegar and salt and pepper to taste. Enjoy!