What I’m cooking: Dining with Denise on her most-recent recipe obsession
One thing readers might not know about me: Although my job is to write about restaurants and the food prepared there, I also am a bit of a cook myself.
Few things make me happier than an afternoon in the kitchen with a recipe that turns out so well, I want everyone I know to try it.
That’s why I’ve decided to begin occasionally sharing recipes I’ve prepared that turned out particularly well. I’ll call this series “What I’m cooking.”
My first recipe is inspired by peach season. Recently, I was scrolling through social media when a photo of a pizza topped with peach slices and dollops of creamy cheese caught my eye. Not only did it star peaches — which are in ripe abundance in Kansas right now — but it also called for an unusual blend of some of my favorite ingredients, including naan bread and burrata cheese.
The first time I made this dish, I served it to a couple of girlfriends. I loved it so much that I’ve made it for myself at least four more times since.
This recipe is a keeper, and don’t let the idea of baking the peaches scare you. They come out of the oven warm but still firm and slightly caramelized. It’s almost like dessert for dinner.
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By the way, I’m a frequent Aldi shopper, and of late, they’ve been carrying all the ingredients needed to make this recipe, including the burrata, the naan and the balsamic glaze — which must not be skipped.
Peach, Proscuitto and Burrata Naan Pizza
Servings: 4
Ingredients:
4 pieces of naan
2 tablespoons olive oil
1/2 cup freshly grated parmesan cheese
8 slices prosciutto
4-6 ounces burrata cheese
3 ripe peaches sliced
1/3 cup raw walnuts pieces
1/3 cups freshly chopped basil
Balsamic glaze
Preheat grill or oven to 425. (I’ve used only the oven so far) If using oven, place oven rack in upper third of oven.
Brush each piece of naan with olive oil, leaving an inch of crust without oil.
Sprinkle with parmesan.
Place two pieces of prosciutto on each piece of naan,
Drop tablespoon size balls of burrata onto pizzas and arrange peach slices however you wish.
Sprinkle with walnuts.
Place naan onto grill and close lid. If using oven, place pizzas directly on rack. (You may want to put aluminum foil in bottom of oven just in case cheese melts off pizzas).
Cook for 6-7 minutes or until bread is warm and cheese is melted
Remove, sprinkle with fresh basil and then drizzle generously with balsamic glaze.
Source: theorganickitchen.org
This story was originally published August 28, 2025 at 2:49 PM with the headline "What I’m cooking: Dining with Denise on her most-recent recipe obsession."
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