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Roasted Stone Fruit & Sobrasada Pizza

By: Ines Glaser

Check out Ines's Roasted Stone Fruit & Sobrasada Pizza for something sweet, salty, and just the right amount of wild.

Recommended Oven: Dome, Arc XL, Arc, Roccbox, Tread
Prep Time: 20 minutes
Cook Time: 5 minutes

Ingredients

Makes: 1 pizza

For the Roasted Stone Fruit:

2 ripe peaches, sliced
2 ripe plums, sliced
A drizzle of olive oil

For the pizza:

2 tbsp tomato passata
1 ball of pizza dough (approx. 250g / 8.8oz)
100g shredded mozzarella
½ red onion, sliced into thin half moons
50g sobrasada or chorizo, torn into small pieces
30g pecorino, crumbled
A drizzle of olive oil
Zest of ½ lemon
A handful of fresh basil leaves
A handful of arugula (rocket)
Parmigiano Reggiano, shaved
Balsamic vinegar, to drizzle (optional)

For the Roasted Stone Fruit:

2 ripe peaches, sliced
2 ripe plums, sliced
A drizzle of olive oil

For the pizza:

2 tbsp tomato passata
1 ball of pizza dough (approx. 250g / 8.8oz)
3.5oz shredded mozzarella
½ red onion, sliced into thin half moons
1.8oz sobrasada or chorizo, torn into small pieces
1oz pecorino, crumbled
A drizzle of olive oil
Zest of ½ lemon
A handful of fresh basil leaves
A handful of arugula (rocket)
Parmigiano Reggiano, shaved
Balsamic vinegar, to drizzle (optional)

Recommended Equipment

Arc XL
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Acacia Wood Pizza Peel & Server
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Utility Turning Peel

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Instructions

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Step 1

Preheat your Gozney to 200°C / 392°F. Place the sliced peaches and plums on a tray, drizzle with olive oil, and roast for 15–20 minutes until soft and bubbling at the edges. Set aside.

Step 2

Turn up the oven to 450°C / 842°F with a rolling flame. To assemble the pizza, stretch the dough to a 10–12 inch base on a floured surface. Top with the shredded mozzarella, red onion, sobrasada, crumbled pecorino, and a drizzle of olive oil.

Step 3

To cook the pizza, launch it into the oven and bake for 60–90 seconds, rotating regularly, until golden and blistered.

Step 4

To finish, top the hot pizza with the roasted fruit, lemon zest, basil leaves, arugula, shavings of Parmigiano Reggiano, and a drizzle of balsamic if using.