Pizza aux pêches

Peach pizza with Vermont Maple balsamic glaze


32 cm store bought pizza dough
15 ml olive oil
1 clove garlic, finely minced
Salt and freshly ground black pepper
3 oz prosciutto
60 ml ricotta cheese 
140 g fresh mozzarella, shredded
120 ml asiago cheese, shredded 
1 1/2 medium fresh peaches
120 ml balsamic vinegar
30 ml Dark Vermont Maple syrup
15 ml flour 
80 ml slightly packed fresh basil leaves, chiffonade


  1. Preheat oven to 220°C. 
  2. Pour balsamic vinegar and maple syrup into deep skillet over medium heat. Allow mixture to simmer until reduced to slightly under 60ml, about 15 minutes.
  3. Lightly dust a sheet of parchment paper with flour. Unroll pizza crust. 
  4. In a small bowl, stir together olive oil and garlic. Brush mixture evenly over top of crust and evenly distribute garlic. Season with salt and pepper.
  5. Layer prosciutto side by side to cover crust. Place dots of ricotta over pizza, then sprinkle with mozzarella and asiago cheese.
  6. Remove pits and slice peaches. Layer peaches evenly over pizza. Transfer pizza to preheated oven. Bake 10 to 12 minutes until the edges are lightly golden.
  7. Remove from oven, sprinkle with fresh basil, and drizzle with maple syrup balsamic reduction. 
  8. Cut into slices and serve warm.

Carrot cake with Vermont Maple frosting