Height of summer Sunday brunch: Peach and Balsamic Pizza with Grilled Watermelon Salad

For the pizza:

1/2 cup balsamic vinegar
Pizza crust (yeah, I used thin Boboli - you go ahead and make your own :)
1 T olive oil
Kosher salt
Course ground pepper
Red pepper flakes
4 - 5 oz fresh mozzarella cheese
2-3 nearly ripe peaches, thinly sliced
2 T basil julienned

Create a balsamic reduction by putting the vinegar in a small sauce pan. Bring to a boil over medium-high heat, then lower to medium-low heat and simmer until reduced by at least half.

Brush 1 T olive oil over crust. Sprinkle with coarse ground black pepper, salt and crushed red pepper.

Layer on rounds of cheese, slices of peaches and basil. Drizzle with glaze. Cook according to crust instructions - this one was 8 - 10 minutes at 450- degrees

Adapted from Two Peas and a Pod

For the salad:

1 small watermelon (about 6 pounds), cut into 1-inch-thick rounds
1/2 cup small mint leaves, torn
2 ounces feta cheese, crumbled into large chunks
1 tablespoon olive oil
1 tablespoon balsamic vinegar (or 1/2 T balsamic reduction if you have some left from the pizza)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Preparation

Heat a grill or grill pan over high heat until very hot. Grill watermelon rounds, turning once, until charred (about 2-3 minutes per side). Transfer watermelon to a cutting board and remove rind; cut rounds into wedges.

Arrange watermelon on a serving platter; sprinkle with mint and feta. Drizzle with olive oil and vinegar, then sprinkle with salt and pepper.

As seen in Health magazine

We also made these magical cherry hand pies from Bon Appetit. This could be the last week of fresh cherries - i.e. last chance to make these magical things. Don’t miss it!