Peach Pizza with Jalapeño, Prosciutto, and Crème Fraîche
My aunt Marcy, my mother’s sister, befriends—best friends, I should say—everyone she meets, from the grocers at her local IGA to the folks who pick up her compost to the UPS delivery person. One May at a graduation party, Marcy took a bite of the delicious pizza being served and beelined it to the outdoor pizza oven, where she met Chris Jones, the owner of Open Hearth Pizza. During their conversation, she secured a visit to his house and a promise to teach her how to make his pizza using 100 percent freshly milled flour, a sourdough starter, and his outdoor wood-burning oven. I got the invite, too, and this is how I found myself sitting on a sunny hill in Vermont with my aunt, uncle, and oldest daughter, Ella, eating pizza and calzones, with a dog at our feet. I could write pages about what I learned that day, from the grains Chris sources and the mill he uses to his mixing and baking process, but I’ll skip straight to the highlight instead: this white pizza topped with peaches, jalapeños, and prosciutto, a combination that hits all of those sweet, spicy, salty notes, making it completely irresistible.
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