For Cynthia Romstadt, Executive Chef of Colonia Country Club (Fort Worth, Texas) summer is best captured with ripe, local peaches. Her seasonal pizza pairs Parker County, Texas, peaches with creamy mozzarella, salty prosciutto, basil pesto and hot honey, balancing sweet, savory and spicy elements on a wood-fired fermented dough.
The result is an approachable but memorable feature that gives members something new to talk about. With roasted peach purée, fresh peach slices and colorful garnishes, the pizza has become a standout seasonal special—one Romstadt’s kitchen team enjoys making, servers enjoy selling and members have embraced.
Club + Resort Chef (CR+C): What was the inspiration behind this dish?
Cynthia Romstadt (CR): I wanted to build something that really captured summer. Peaches are at their best this time of year, and I loved the idea of pairing that natural sweetness with ingredients that bring balance—creamy mozzarella, salty prosciutto, fresh basil pesto, and a little heat from Mike’s Hot Honey. The goal was to create a pizza that felt fresh, seasonal, and regional showcasing Parker County Texas peaches from the next town over.
CR+C: How would you describe the flavors and presentation?
CR: Every bite has a little bit of everything. My favorite is the combination of the wood fired fermented pizza dough with the sweetness from the roasted peach purée and slices of fresh peaches, giving it a summer campfire feeling. The richness of the mozzarella, the saltiness of the prosciutto, and the freshness from the basil pesto bring out more freshness.
The hot honey brings it all together with just enough heat to keep you coming back for another bite. Visually, it’s one of those pizzas that immediately stands out. The colors are vibrant, the garnishes are intentional, and it looks every bit as fresh as it tastes.
C+RC: What about this dish makes you most proud?
CR: I’m proud because my staff enjoys making it, the servers enjoy selling it and the members are buying it! I’m also proud that we were able to showcase a seasonal ingredient without overcomplicating it. It’s approachable, but it’s also different enough that people remember it after they’ve had it.
C+RC: What was member response like?
CR: The response was fantastic. Members really embraced it because it was something different while still feeling familiar. A lot of people commented on how well the sweet and savory flavors worked together, and it quickly became one of those seasonal specials that people talked about and recommended to each other.
