Peaches not quite ripe? Store them in the counter, not the fridge, in a paper bag. They give off a gas that speeds the ripening process. Once ripe, store in the fridge.

Peach and Goat Cheese Pizza

1 unbaked 30 cm (12") thin pizza crust
cornmeal, optional
5 mL Western Classics extra virgin olive oil 1 tsp
15 mL minced fresh rosemary 1 tbsp
1 head roasted garlic, separated into cloves*
1/4 small red onion, sliced paper thin
60 g Prosciutto or sliced ham, torn into strips 2 oz
1 firm fresh peach, pitted, thinly sliced 1 (or 2 canned peach halves)
125 mL crumbled goat cheese (Chèvre) 1/2 cup
salt and freshly ground black pepper

* Roasted garlic is available in jars. To make your own, cut 1/4 inch off head of garlic to expose cloves. Place garlic in a small baking dish. Sprinkle with oliveoil, salt and pepper; toss to coat. Turn garlic cut side up. Cover tightly with foil. Bake at 180 C (350 F) until garlic skins are golden brown and cloves are tender, about 45 minutes. Cool. Pop garlic cloves from skins.

1. Preheat oven to 260C (500F). Place pizza crust on a pan that has been lightly coated with cornmeal or sprayed with cooking oil.

2. Stir olive oil and rosemary together and brush over pizza crust.

3. Slice roasted garlic cloves (or leave whole if desired); sprinkle over crust along with onion rings and slivers of ham.

4. Arrange peach slices evenly over top; sprinkle with crumbled goat cheese, salt and pepper.

5. Bake on lower rack of preheated oven for 10-12 minutes or until cheese and toppings are piping hot and crust is golden. Cut into wedges and serve.

Makes 8 slices.

Nutritional analysis per serving:
Calories 132 Protein 6 g Fat 5.1 g Carbohydrate 15.7 g Fibre 0.7 g