About the Dish

6 ounces Tomato
8 ounces Peach
6 ounces Zucchini
3 ounces Shallot
2 cloves Garlic
3 sprigs Parsley
1 sprig Mint
12 ounces Pizza Dough
2 ounces Vegan 'Cheese'
2 tablespoons 5iveOaks Traditional Pepper Jelly
1 tablespoon Vegan Pecan 'Cheese'
Per Serving
Calories 790
Total Fat 26 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1080 mg
Total Carbohydrates 120 g
Dietary Fiber 11 g
Sugar 27 g
Protein 22 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Dry Lager

With a dish packing as much sweetness as this does with the zucchini, tomato, and peaches we crave some dryness. Why something dry? Dryness means less residual sugar in a beer, and less sugar means the sweetness in the dish itself will stand out.

Southern Prohibition Helles Lager, Blufton, South Carolina

Glera - Prosecco, Italy

The soft peachy flavors of prosecco is a perfect and balanced match for the spicy peach pepper jelly. It handles the tomato's high acidity quite well and helps bridge the divide between the flatbread and the salad.

Astoria, Prosecco di Conegliano-Valdobbiadene, Italy

METHOD

1
MISE EN PLACE • Heat oven to 425° F. • Cut tomato into thin wedges. • Halve peaches. Discard pit; cut flesh into thick wedges. • Halve zucchini crosswise. Slice lengthwise into thin strips. • Peel and thinly slice shallots crosswise into rings. • Peel and chop garlic. • Pick and chop parsley leaves. • Pick and coarsely chop mint leaves. Note: Pizza dough should be completely thawed but still cold.
2
• Halve pizza dough. • Grease 1 or 2 baking sheet(s) with 1 teaspoon olive oil, using your hands to spread oil evenly across the surface. (Leave your hands oiled to shape the pizza dough.)
3
• Stretch each dough piece into an 8-inch oval. • Transfer to prepared baking sheet(s). • Brush tops with a total 1 teaspoon olive oil. Poke holes in dough with a fork.
4
• In a large bowl, toss zucchini and tomato with 2 teaspoons olive oil, half of parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of cheese. • Pile mixture on dough, leaving a small margin. • Bake in oven until zucchini is tender and cheese melts, about 15 minutes.
5
While flatbreads bake, place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add shallot and garlic. Cook, stirring often, until shallot is golden, 4-5 minutes.
6
• Top flatbreads with shallot mixture and remaining cheese. • Bake in oven until cheese melts, about 5 minutes.
7
While flatbreads bake: • In a large bowl, whisk together pepper jelly and 1 tablespoon water. • Fold in peaches and mint. Taste and adjust seasoning as desired.
8
• Top flatbreads with vegan pecan “cheese” and remaining parsley. • Slice flatbreads as desired. Divide between 2 plates. • Serve with peach salad, and enjoy!

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