Peaches and pizza

Now that I'm fully a working girl, I often trudge home after 6 0'clock with no inspiration for dinner. My mind goes blank as I walk through the front door, just as it does when I enter a Fred Meyer/Target/Trader Joes. I stare blankly into the florescent-lit abyss and ask the same questions:

What did I come here for?
What did I write on the list?
What do I already have for dinner?

What goes with salad?

At that point, I usually give up on my predetermined dinner or shopping list and buy the first shiny/chocolate-filled item that crosses my gaze. (I have a weakness; its name is retail marketing. )

Sometimes, I give up on rummaging through my kitchen cupboards for dinner ingredients. Screw it! I say. We're going to Burgerville for blackberry milkshakes!

But when I don't give up, when I weave leftovers and pantry misfits and the remainder of the produce basket together, the results sometimes...zing. For example, last week, I swirled some homemade barbecue sauce with a can of tomato paste and created a savory-sweet base for pizza.

Barbecue sauce, tomato, spices, presto!

Then, I layered a pre-made pizza crust with the sauce, sauteed onions and peppers, and the last, fresh summer peaches from my trip to New Seasons Market. Fifteen minutes and a layer of cheese later, dinner was served. I consider this pizza a nod to the end up summer and a preparation for fall; it's warm, sweet, spiced and comforting.

Gooey, bubbly, savory and sweet

Barbecued Peach Pizza
serves 4-6

• one pre-made pizza dough* ( I used TJ's Whole Wheat)
  
• 1 small can tomato paste
• 1/2 cup barbecue sauce
• 1/2 tsp. sea salt
• 1/2 tsp. each garlic powder, basil, oregano
• 3/4 cup yellow onion, sliced into thin strips
  
• 1 1/2 cup sliced red and yellow bell peppers, sliced into thin strips
  
• 2 oz. sliced ham
• 1 large, yellow peach
• 1-2 Tb. extra-virgin olive oil
• 3/4 shredded Fontina cheese
• 1/2 cup extra-sharp cheese, like cheddar (I used an aged SpanishManchego)
• 1 Tb. brown sugar
  

Preheat your oven to 375 degrees Fahrenheit and prepare the pizza dough. My Trader Joe's wheat dough needed a small working, followed by 20 minutes of rest. I prepare the toppings while the dough rests.

The pizza sauce comes together in under 30 seconds. Simply combine the tomato paste, 1/2 to 3/4 cups of water, the barbecue sauce and spices together in a bowl. Let them mix and mingle while you prepare the pizza toppings.

Take a moment to shred the Fontina and cheddar and to cut the peach and the ham into slices.

Now, for the good stuff. Heat half of the olive oil in a small skillet or sauté pan, and sauté the onions for 5-10 minutes, until they are soft and carmely-brown. Add a dash more olive oil, then toss in the peppers and cook for another minute or two -- just long enough to sear the peppers a little. Transfer the onion/pepper mixture to a bowl, then add the rest of the olive oil to the pan.

Over medium heat, brown the peach slices, then the ham in the pan. Flip the slices after a minute on each side.

Now, assemble the pizza. Spread the sauce evenly on the dough, leaving a 1-inch margin around every side for a crust. Layer the onions and peppers on the sauce, and fill in the empty spaces with peach and ham slices. Sprinkle the whole pizza with cheese, then with the brown sugar. Bake in a 375 degree oven for 15-20 minutes, or until the crust is browned and the cheese is melted. Enjoy your fall pizza with the last greens from the garden.

* I bought a pre-made crust from Trader Joes, but you can also purchase ready-made dough from your favorite pizza take-out place for around $3. You get professional crust without the bother of making your own.