Celebrate the end of summer's harvest with a beautiful homemade pizza, courtesy of our friend, Darien Leigh, of @pantry.hill. She beautifully combines the sweetness of grilled peaches, the savoriness of prosciutto and parmigiano reggiano, and the spiciness of arugula and Ghost Pepper Honey. This summer flatbread is elegant and complex, yet so easy in execution.
Saratoga Tea & Honey Co. Ghost Pepper Honey
*To grill peaches: oil grill grates. Heat grill to 500 degrees. Slice whole peaches in 4 large quarters. Place peaches flesh-side down on grill. Grill 5 minutes until peaches are warm and have char marks. Be sure not to over-cook or they’ll become mushy. Remove from grill and slice.