Sweet pizza seems to be a well-kept secret people are always surprised by it. Italians top their pizzas with pears and Parmigiano-Reggiano, or even figs. For me, the most important aspect of pizza topped with sweet fruit is the black pepper that gives an edge to the sweetness.
Ingredients
- Basic Pizza Dough
- 8 ounces mascarpone
- 4 extra-ripe summer peaches, cut into thin wedges
- 2 tablespoons pine nuts
- 2 tablespoons raisins
- Sea salt
- Freshly ground black pepper
- 1⁄4 cup honey
How to Make It
- Preheat the oven and two pizza pans or pizza stones to 450°F.
- While the pans are preheating, stretch the pizza dough.
- Carefully transfer the dough to the heated pans. Using a rubber spatula, drop the mascarpone in small clumps over the dough. Arrange the peach wedges over the dough, sprinkle with the pine nuts and raisins, and season with sea salt and plenty of freshly ground black pepper.
- Carefully transfer the hot pans back to the oven and bake until the mascarpone is molten and the peaches appear roasted and slightly shrunken, about 15 minutes.
- Remove the pizzas from the oven and let them cool for 3 to 4 minutes. Then transfer them to serving platters, and drizzle with the honey. (Use a spoon to dip and drip the honey over the pizza rather than pouring it.) Slice and serve.
