Peach Arugula Corn Pizza
3 Tablespoons Traditional Balsamic Vinegar from Olive Oil Etcetera
1 Tablespoon Meyer Lemon Olive Oil, Plus more for pan
1/2 medium red onion, thinly sliced
Fresh pizza dough or your favorite store bought
2 peaches, thinly sliced (about 1/4 inch thick)
1 1/4 cups fresh corn (from 1 ear)
2 cups shredded mozzarella
4 oz. goat cheese, crumbled
salt and pepper
red pepper flakes
4 cups arugula
Preheat oven to 500F.
In a medium bowl, toss sliced onions in balsamic vinegar and olive oil, let sit for 15 minutes. Add peaches to onions, toss a few times and set aside.
Oil a 13'x18" rimmed baking sheet liberally with a olive oil. Put the dough on the baking sheet. You can use anything else you might normally cook pizza on as well. A baking sheet is good for dough that is not traditionally formed and round.
Layer the mozzarella on top of the prepared pizza dough, followed by peaches, corn and goat cheese. Reserve bowl with oil and vinegar mixture. Top pizza with salt, pepper and red pepper flakes. Place in the oven and cook for 15-18 minutes or until crust is nicely browned on the edges. While the pizza is cooking toss the arugula in the reserved oil and vinegar. Spread greens on top of pizza after it has cooled about 5 minutes. Serve immediately.