It comes as no surprise, I’m sure, that I get really excited to cook in the summer. Come to think of it, I get excited cooking in every season. I love going through the produce section of the grocery store or lingering around the farmers’ market just to see the mountains of fruit and vegetables piled high and teetering on the verge of spilling into the aisle. I usually stumble out of my local farmers’ market or grocery store with way more than I intended to buy and slightly spinning from the overwhelming, gorgeous smells coming from inside.
And let’s be honest, summer cooking is always easier. No one judges you when all you feel like cooking (and I use that term loosely) is a refreshing salad with whatever is left in your fridge. It’s so much easier to throw together a summer salad or quick and easy pasta than to fuss over a winter stew that takes 4 hours to cook in the oven. My Instagram, Snapchat and Twitter feeds are evidence of this. I’m drooling over watermelon salads with feta cheese, pasta salads with fresh herbs and a whole lot of smoothie recipes. Why? Because herbs are incredibly fragrant and sold in abundance. Because the produce section of the grocery store is overflowing with ripe fruit, juicy tomatoes and everything good under the sun.
It’s the lazy-man’s cooking season and I’m going to cheers to that!
This pizza is basically that. An easy summer pizza that takes little effort and is packed full of summer produce that will totally be your new go-to meal. It takes about 15 minutes in the oven and you’re done. Toss over some salad greens and fresh herbs and you’ve got a perfectly gooey, crispy, salty pizza that will take you through the summer.
The pizza is layered with pesto and creamy, gooey brie cheese before generously heaping on the salty prosciutto and bright green, crunchy asparagus. You can smell the prosciutto and pesto as it bakes in the oven while the dough slowly rises and the cheese begins to bubble on the outer edges.
Once out of the oven, the pizza is topped with grilled peaches and salad leaves before being served (or more like devoured). The dough is perfectly crispy on the edges and soft and gooey in the middle, dripping with melted brie cheese. The combination of fresh, peppery, bright green arugula, aromatic basil leaves and sweet, juicy peaches are the epitome of summer flavours all served on the same slice of pizza.
- ½ pound pizza dough, homemade or store bought; room temperature
- 2 tbsp pesto
- ½ cup brie slices
- 10 asparagus spears
- 4-5 slices of prosciutto, sliced into halves lengthwise (makes 8-10 pieces)
- ¼ cup parmesan
- 1 tbsp olive oil
- 1 peach, cut into slices
- ½ cup of salad leaves
- 4-5 basil leaves roughly torn
- pepper and chives for garnish
- Preheat the oven to 450F.
- Roll the dough out on a lightly floured surface until thin, about 8x12 inches. Transfer to a pre-greased baking pan. Spread over the pesto and place brie pieces over top. Add the asparagus spears and prosciutto slices. Top with parmesan cheese and drizzle with olive oil.
- Bake in the oven for 15 minutes until edges begin to brown and crisp up and the cheese starts to bubble.
- While the pizza is baking, heat the grill to high and place peach slices on the grill for 2.5 mins on each side to create grill marks. The peaches should be slightly caramelized but not falling apart.
- Remove from the oven and let cool for 5 mins. Top with grilled peaches, greens and basil leaves.
- Garnish with pepper and chives, then serve!