Peaches and I have a complicated relationship.
You see, every year, around the end of June, they start showing up at the farmer’s market with their fuzzy little faces and blushing cheeks. I get excited! Because really, a good, local, ripe peach is one of life’s greatest pleasures.
And then I remember peaches don’t grow well here. And only even tolerate Southern Indiana weather (and bugs) when doused in chemicals. And then I vow to not buy a single peach until I find a no-spray (or at least low-spray) local peach.
My resolve is strong at first.
I go weeks without even thinking of the chemical-laden peaches. And then recipes for peaches start showing up in my Google Reader. Peach-sprinkled foods are served at my favorite restaurants. And I begin to realize that the organic peaches aren’t going to show up, because they don’t exist.
And then, one day, every year, usually in the middle of July, my armor cracks and I buy 100 pounds of conventionally grown peaches and eat them all in one sitting. That day was yesterday.
Okay, maybe not 100, but I did buy a lot of peaches yesterday at the market. And the fact that they taste so damn good makes it a little bit easier to stomach the fact that they grew in a cesspool of birth-defect causing chemicals.
Do as I say kids, not as I do.
For the love of all things holy, please buy organic peaches, or at the very least no-spray or low-spray. Because of their soft and sweet flesh they are one of the worst offenders for pesticide use. Here’s hoping you live in Georgia. Where the peaches grow. They drink lemonade and speak real slow. (Song lyrics…go!) If you can’t find organic peaches? Well. I’m sorry. Welcome to the club.
At least these are local, right?
After I ate my first bushel of peaches on their own, I decided I should probably wipe the juice off my chin and cook something with them. This pizza is just out-of-this world. The peaches are sweet, the goat cheese is tangy and smooth and the drizzle of honey and balsamic vinegar just sets it all off. This would make for an excellent appetizer (and an impressive-looking one), but I just ate one of the individual pizzas for a perfect summer lunch.
Grilled Peach and Goat Cheese Pizzas
- 1 batch of pizza dough, divided into 4, 6-8″ rounds
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Pinch of cinnamon
- Pinch of salt
- Olive oil
- 2 peaches, sliced thin
- 2-4 ounces goat cheese
- 1 tablespoon chopped fresh thyme
- Preheat grill to high.
- In small bowl whisk together vinegar, honey, cinnamon and salt. Set aside.
- Carry dough, olive oil, peaches and goat cheese out to the grill.
- Brush olive oil liberally on one side of each dough round. Place oil-side down on grill grates. Close lid and let cook for 1-2 minutes, or until large bubbles start to form.
- Brush olive oil on top side and then flip crusts over.
- Evenly distribute the peaches and goat cheese (in dollops) over the pizzas. Close grill lid, turn to low and let goat cheese met for 2-3 minutes.
- Remove from grill, sprinkle with thyme and drizzle with balsamic-honey sauce. Cut into slices and serve immediately.