Peach Breakfast Pizza

Course Appetizers

Ingredients in this Recipe

1 1/2 teaspoon kosher salt
1 fresh ripe peach, unpeeled, sliced into thin wedges
1/2 cup whole milk ricotta cheese (you may need a little more or a little less, depending on the size of your pizza)
2 1/2 cups all purpose flour (about 11.25 oz., or 319 grams; I use King Arthur All Purpose Unbleached)
3/4 teaspoons active dry yeast (not rapid rise), or 3 grams fresh yeast (about a dime size ball)
8 ounces or 227 grams lukewarm water
a few sprigs of fresh mint, leaves stripped, sliced into thin ribbons
a knob of frozen gingerroot
honey
olive oil
Pizza dough, about 10 ounces

See Full Recipe at Food52