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Sorry, don’t keep looking, I don’t have a nice photo for this yummy recipe. Actually let me tell you that a few months ago I got a book- that I am planning to read and eventually use- on how to photograph food, but it is still sitting on one of my bookshelves. I have not yet figured out how to multi-task cooking and photography. It is always the same, I remember about the picture just when we finished eating, and I don’t think a plate with crumbs will make a good photo. So I ask you to bear with me and use your imagination. Believe me this is very yummy!

You will need your favorite pizza dough, and for each pizza:

2 large ripe, but not too soft, peaches (cut in thick slices)
3 firm figs (cut in fourths)
Parmigian cheese, the real thing and thinly sliced. (as much as your family likes)
5 slices of prosciutto or jamón serrano.
some fresh leaves of basil.
olive oil.
pressed garlic for the base.
tomato paste.

Don’t forget to pre-heat the oven at 250ºC (yes, it is your turn to do the math here, unless you are Canadian or Mexican like myself) Consider that most recipes will ask you to put your pizza dough in the oven for about 10 mins. before putting all the toppings.

Now, in a large skillet in high flame, grill the peaches and figs until caramelized (be careful, do not overcook!), can you just imagine the flavor! Well, get your bottle of olive oil and drizzle a little bit over it. Remove from the flame and set apart.

Wendy Hollender artist

Spread tomato paste (not too much, I used only a little), garlic, some olive oil, the fruit, prosciutto, cheese, and basil (in that order) on top of your pizza (that by this time should be cooked somehow).

Bake for 15 mins or until cheese is soft. Real Parmigian cheese sliced won’t melt like a Mozzarella, you want to keep that in mind.

Enjoy with a good glass of wine.

Life is a feast because God has set a table before His children; let us enjoy the good things He has provided for us!

Becky