I’ve been feeling better great lately. I’m still sore in my lower back/hip area, but mostly after I work out, and hardly enough to get upset about. And yes, I’m even working out. This, for me, is a happiness that has me giddy—when you write a food blog that features bacon on more posts than not, working out is an important part of your life. You may have also noticed, I’ve been busy. Since starting my new site over a week ago, I’ve been scouring the web for drool-worthy food photography, reading endless articles on food, and spending way too much time in front of my computer screen—it’s been a blast.
I’ve met great new people with gorgeous blogs, I’ve formed relationships with bloggers who I knew of but hadn’t spoken with before, I’ve emailed more people in 5 days than I have ever emailed in my life. I’ve gotten compliments, hate-mail, encouragement, and deterrents. It’s been a roller-coaster. And I haven’t cooked anything that takes more than 20 minutes.
This is not to say, however, that I didn’t eat well this week. For one, I went to Bouley Upstairs, and had some phenomenal sushi that was accompanied by a burger (the charm of this place is that you can order both.) And, I had this pizza.
This peach puff pastry pizza to be exact, with locally grown arugula, red onion, and fresh goat and fontina cheese. To say it was delicious would be an extreme understatement. It was superb—gobbled up within minutes. The peppery arugula cut through the buttery puff pastry and creamy cheeses, the red onion was sharp and clean, and the peaches added a sweet level that transcended the meal way up above your ordinary delicious.
And it was easy. Like, you’ll never want to eat fast food again when you can have this, easy. A piece of week-night perfection.
Peach Puff Pastry Pizza
- 2 peaches, cut into thin slices
- 1/2 pound of arugula
- 1 red onion, sliced thinly
- 1 garlic clove, minced
- 1/4 cup safflower oil
- salt, pepper
- 1 package puff pastry, thawed and flattened with a rolling pin so it is about as big as your sheet pan
- 3 ounces fontina cheese, grated
- 3 ounces fresh goat cheese
Preheat the oven to 400ºF. Marinate the peach, arugula, and onion in oil, salt, and pepper while you thaw and prepare your puff pastry
Roll out your puff pastry and set on a greased baking sheet, rolling the very edges to make a crust. Spread the marinated mixture on the puff pastry. Bake for 10-15 minutes, or until the crust is golden brown.
Remove from oven. Sprinkle on the fontina cheese and then crumble the goat cheese over that. Put back in the oven for another 5-7 minutes so that the fontine cheese melts (goat cheese will never really melt.) Let stand for 5-10 minutes before cutting and serving. Goes very nicely with a good Sauvignon Blanc.