Squandrous

Cilantro and ricotta are pretty much staple items in my kitchen, so when I came across some fleshy and ripe local peaches at the market on Saturday morning, I knew it was time to make peach-ricotta pizza.

Maria’s recipe for the pizza and cilantro salsa verde is perfect: she omits nothing, and her prose makes the recipe feel more like an exploration of culinary delight than a simple list of things to do.

I opted to make my own dough this afternoon and add some sesame seeds (I’m a big fan) to the dough. I didn’t use all the peaches that I originally sliced, so I’ve saved the remaining slices for a peach-raspberry sorbet I plan on making tomorrow.

My peach-ricotta pizza (above) isn’t anywhere as pretty as Maria’s, but it was absolutely delicious — the perfect meal to enjoy out on the balcony on a hot summer’s evening with a glass of iced citron oolong tea.