Thin crust Peach and Goat Cheese Pizza with Roasted Shallots

• 2 1/4 tsp dry active yeast
• 3/4 cup warm water
• 1 tsp salt
• 1/2 tsp sugar
• 2 cups all purpose flour
• 1 Tbsp Extra-virgin olive oil

In a large bowl, add the warm water and the sugar. Sprinkle the yeast on top and let sit until it dissolves and foams slightly. Add the salt, flour and olive oil and stir to combine.

When dough comes together, lightly flour a counter and knead for about 5 minutes or so until the dough is soft and smooth.

Place dough in a lightly oiled bowl, cover and let rise for about 40 minutes. Punch down and let rise another 15 minutes.

• 8 large shallots
• 1/4 tsp salt
• Fresh ground pepper
• Extra-virgin olive oil

Preheat the oven to 375° F. Arrange the shallots in a shallow baking dish and season with the salt and fresh ground pepper. Drizzle with olive oil.

Cover and bake about 30 minutes. Raise temperature to 425° F, uncover and cook an additional 20 minutes or until fork tender and slightly browned.

• 2 tsp Extra-virgin oilve oil for brushing
• 2 tsp cornmeal

Place the pizza stone into a cold oven and preheat to 425ºF. Let stone heat for about 30 minutes.

On lightly floured counter press dough into a thin round. ( this recipe will make 1 normal crust, or 2 smaller thin crust pizzas).

Sprinkle pizza peel with cornmeal and carefully transfer dough. Brush with Extra-virgin olive oil. Continue to assemble pizza.

• Chevre de Provence or any soft goat cheese
• fresh basil leaves
• 2 ripe but firm peaches, skin off, sliced thin
• sliced roasted shallots
• Hawaiian sea salt ( or any course sea salt)
• fresh ground pepper

To assemble, place the sliced peaches evenly on the dough. Top with pieces of goat cheese, basil leaves and the sliced roasted shallots. Finish with a dash of the sea salt and fresh ground pepper.

Transfer pizza to preheated baking stone and bake for 10 - 12 minutes or until crust is golden and cheese is hot and slightly melted.