Directions
1. Remove store-bought dough or homemade dough from the refrigerator at least two hours before cooking.
2. If using an outdoor pizza oven, preheat on high for at least 30 minutes until it reaches 850°F to 950°F. If using a home oven, preheat pizza stone to 500-550°F for at least 30 minutes. Use an infrared thermometer to quickly and accurately check the temperature of the cooking surface.
3. Beat the mascarpone, Georgia Peach Spice, and Pure Tahitian Vanilla Extract until smooth.
4. Lightly flour your working surface and hand stretch or roll the dough until a uniform circle is formed. Press into the edges evenly to create the crust.
5. If using an outdoor pizza oven, or pizza stone or steel at home, prepare a pizza peel with semolina or flour to prevent sticking. Transfer the stretched dough to the peel ensuring it does not stick.
6. Brush the dough with olive oil.
7. Dollop mascarpone sauce onto the dough and spread out. Reserve ¼ of mascarpone sauce for garnish after baking.
8. Top with peach slices.
9. Cook for 90-120 seconds in pizza oven, turning to ensure an even bake. Or, about 12-15 minutes in a home oven.
10. Remove pizza from oven. Drizzle with remaining mascarpone sauce, add fresh basil leaves and sprinkle with Georgia Peach Spice. Slice, serve and enjoy.
