Dawn Pia – Serves 2

This recipe is a delightful fusion of peach, sharp gorgonzola cheese, and peppery arugula, all nestled on a naan base. The unique blend of flavors and textures creates a truly memorable pizza experience. A drizzle of balsamic glaze provides the finishing touch, elevating this family favorite to a whole new level.

While visiting Joanne, my friend and Annie’s childhood babysitter, we ate at Simple Pie, a really cool restaurant, for really cool people, located in Downtown Seattle. It inspired this recipe. This pizza is a far cry from the thick-crust pepperoni pizza we used to order when going out to eat with her five kids (Nicole, Bryan, Sarah, Greg, and Willie). 

My friendship with Joanne began when I taught dance classes at Reid Park. Nicole and Bryan learned the “Jingle Bell Hop,” and Sarah was just a newborn. As the years passed, we welcomed Annie, Greg, and Willie to our Friday night dinners at Pietro’s. Our bond grew stronger as we celebrated birthdays, holidays, and Fun Day Fridays together, often cruising in an old brown VW van that always seemed to need a push to start. 

Our journey together is marked by the red, worn-out booth at Pietro’s, where we learned the art of patience and conversation while waiting for our pizza. Today, we’ve all grown up. We drive automatics, and many of the kids now have kids of their own. It’s a testament to the enduring nature of our cherished friendships, with the upgrade of pizza on the side.

Ingredients

• 2 Naan bread pieces
• 1 T Olive oil
• 4 Garlic cloves (smashed)
• 1 Peach (sliced)
• 4 oz Crumbled gorgonzola cheese
• ½  C Arugula, stems removed and cut or torn into small pieces
• 1 T Blackberry Ginger Balsamic Vinegar

Directions

• Preheat the oven to 425 degrees F. and line a baking sheet with aluminum foil.
• Place olive oil into a skillet with cloves of smashed garlic. Turn heat onto medium low and simmer for five minutes. Take off heat and let sit for 30 minutes to allow the garlic to infuse into the oil. 
• Brush the naan bread with the garlic infused oil and place into the oven for five minutes.
• Remove from the oven and add thinly sliced peaches. Laying peaches out so they are slightly overlapping and cover the entire naan (all the edges). Top with crumbled gorgonzola cheese. Cook for an additional 8 minutes.  Until the cheese is bubbling and completely melted.
• After removing from the oven, top pizzas with arugula and cook for another 2 minutes to wilt the lettuce. 
• Remove from the oven and drizzle balsamic vinegar over the top of the pizza.
• Transfer to a cutting board or plate, cut into pieces, and enjoy!