Peach Recipe

Preheat and prep

Place a pizza stone or inverted rimless baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the maximum temperature. Lightly dust a pizza peel or work surface with the all-purpose flour.

Stretch or roll the pizza dough into a roughly 12-inch round on the floured surface, leaving a slightly thicker edge for the crust. Transfer the stretched dough to the pizza peel (or an oiled baking sheet if not using a peel). Brush the outer 1/2-inch of the dough lightly with olive oil to promote browning.

Prepare toppings

If the mortadella slices are large, stack and slice into thin ribbons. Thinly slice the peach into 1/8-inch slices. Shred the fontina and crumble the gorgonzola. If using garlic sliced, separate slices so they are thin; if minced, keep ready.

Assemble the pizza: evenly scatter the shredded fontina over the stretched dough, leaving the oiled rim exposed. Dot the pizza with small spoonfuls of crumbled gorgonzola dulce, spacing them so every slice will have some creamy gorgonzola.

Distribute the peach slices across the cheese layer in a single layer, tucking some slices slightly beneath the cheese so they warm rather than char excessively. Scatter the mortadella ribbons evenly over the pizza.

Scatter the garlic thin slices (or very small pinches of minced garlic) across the pizza, keeping them somewhat sparse so raw garlic does not overpower the pie after baking.

Transfer the assembled pizza to the preheated stone or baking sheet and bake at the high temperature for 8–12 minutes, turning once halfway through if your oven has hot spots. Bake until the crust is golden and blistered, the fontina is melted and bubbling, and the gorgonzola has softened.

Make gremolata

While the oven is preheating or the pizza is baking, pulse the pistachios in a food processor or chop finely by hand. Combine the chopped pistachios with the finely chopped parsley, lemon zest, lemon juice, olive oil, salt, and black pepper in a small bowl. Mix until cohesive but still slightly coarse — the gremolata should be grainy rather than a paste.

Taste and adjust seasoning with a pinch more salt or lemon juice if desired.

When the pizza is done, remove it from the oven and let it rest on the peel or baking sheet for 1 minute. Sprinkle the pistachio gremolata evenly over the hot pizza so the aromas open and the herb and citrus flavors brighten the pie.

Slice and serve immediately. The finished pizza should have melted fontina, creamy pockets of gorgonzola dulce, sweet roasted peach, savory mortadella, a hint of garlic, and a crunchy, bright pistachio-parsley finish.