Ingredients

• Puff pastry dough
• 3 whole peaches (2 cut into medium/small chunks to saute + 1 sliced thin into half moons)
• ¼ cup of water
• 2 cups of sugar
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon cinnamon
• Powdered sugar (and optional torn fresh mint) for garnish

Directions

• Saute cut peach pieces with water, butter, honey, sugar and cinnamon on low heat to create a syrupy peach base.
• Lightly grease oven safe pan and place a rectangle (approximately 4” x 8”) of puff pastry on pan. (Chef Burke added some pesto under the pastry for a savory hint)
• Not going to edges, place a base layer of the sautéed peach mixture on top of the pastry.
• Layer thinly sliced peach half moons on top, overlapping and with skin at top.
• Gently form pastry “crust” by creating an edge to contain the fruit.
• Place into the pizza oven and cook low and slow, rotating occasionally, until the dough is to your satisfaction. (approximately 12 minutes)
• Sprinkle with sugar and garnish with mint, if desired.