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Summer Pesto Peach Pizza Recipe

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4.3 from 1 review

This Summer Pesto Peach Pizza is a delightful blend of sweet and savory flavors, featuring a crispy homemade or store-bought pizza dough topped with fresh basil pesto, creamy goat cheese, shredded mozzarella, and juicy peach slices. Finished with a drizzle of olive oil, flaky sea salt, balsamic glaze, and fresh basil leaves, it’s a perfect, elegant pizza for warm-weather dinners or entertaining.

  • Total Time: 18 minutes
  • Yield: Serves 4

Ingredients

Pizza Base

  • ½ pound homemade or store-bought pizza dough

Toppings

  • 3 tablespoons store-bought basil pesto
  • 2 ounces goat cheese (or feta), crumbled
  • 2 ounces fresh whole-milk mozzarella cheese, shredded (½ cup)
  • 1 medium ripe peach, thinly sliced

Finishing Touches

  • Extra virgin olive oil, for drizzling
  • Flaky sea salt (such as Maldon), to taste
  • 1 to 2 tablespoons balsamic glaze
  • Fresh basil leaves, for garnish

Instructions

  1. Prepare the Oven and Pizza Stone: Place a rack in the upper-middle position of your oven and place a pizza stone on it. Preheat the oven to 500°F (260°C) for at least 45 minutes to 1 hour. A properly heated pizza stone is crucial for a crispy crust.
  2. Shape the Dough: Lightly dust a pizza peel with 1 to 2 tablespoons of flour, then sprinkle 1 tablespoon of cornmeal on top. Using your hands or a well-floured rolling pin, stretch or roll the dough into a roughly 9-10 inch round, about ¼ inch thick. It need not be perfect in shape. If the dough resists stretching, cover it with plastic wrap and let it rest for 10 to 15 minutes.
  3. Assemble on the Peel: Before adding toppings, ensure the dough moves freely on the peel by giving it a gentle shake. Spread the basil pesto evenly over the dough, leaving about a ½ inch border for the crust. Sprinkle crumbled goat cheese or feta over the pesto, followed by shredded mozzarella. Arrange peach slices evenly on top and drizzle lightly with extra virgin olive oil.
  4. Transfer to Oven: Quickly but carefully slide the assembled pizza from the peel onto the hot pizza stone using a swift back-and-forth wrist motion. Keep the peel flat to avoid toppings sliding off. Bake the pizza for 7 to 10 minutes, until the cheese melts and the crust turns golden brown.
  5. Finalize and Serve: Use the peel to remove the cooked pizza from the oven. Sprinkle with flaky sea salt, drizzle with 1 to 2 tablespoons of balsamic glaze, and garnish with fresh basil leaves. Slice and serve immediately for the best flavor and texture.

Notes

  • Make sure your pizza stone is thoroughly preheated to ensure a crispy crust.
  • If your dough is difficult to stretch, resting it covered helps relax the gluten.
  • Use ripe peaches for the best balance of sweetness and juiciness.
  • You can substitute goat cheese with feta for a slightly different flavor profile.
  • Be gentle when transferring the pizza to prevent toppings from falling off.
  • Balsamic glaze adds a sweet tang that balances the peach and cheese flavors beautifully.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Find it online: https://dishiary.com/summer-pesto-peach-pizza-recipe/