Mix Ricotta with milk and season to taste with salt and pepper. Whip to form a sauce base and set aside until ready to use. Cut peach in half then slice halves into 1/4-inch-thick slices. Brush each slice with olive oil. Grill over a very hot grill to achieve grill marks and a bit of caramelization. Set aside until ready to use.
To prepare pizza: Preheat oven very hot, between 575°F and 625°F. Stretch pizza dough into a 12- to 14-inch shape as desired. Spread Ricotta sauce base on dough. Sprinkle evenly with Mozzarella cheese. Arrange six to eight slices of grilled peaches over cheese. Bake pizza until golden brown. Remove from oven and evenly layer with pistachios, Feta and basil leaves. Drizzle with balsamic glaze and sprinkle with lemon zest before serving.
Recipe developed by Vincent Sbarro, Forno Di Sbarro Wood Fired Pizza Catering and Vinnie’s Pizzeria, Concord, Calif.
Real California Pizza Contest Tournament of Champions, 2023
