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Summer Pesto Peach Pizza Recipe

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3.8 from 13 reviews

This Summer Pesto Peach Pizza combines a crispy, homemade or store-bought pizza crust with vibrant basil pesto, creamy goat cheese, fresh mozzarella, and sweet, juicy peach slices. Finished with a drizzle of balsamic glaze, extra virgin olive oil, flaky sea salt, and fresh basil, this unique and refreshing pizza recipe is perfect for warm-weather gatherings and offers a delightful blend of savory, sweet, and tangy flavors.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Pizza Dough

  • 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)
  • 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 your oven to 500°F and allow the stone to heat for at least 45 minutes to 1 hour to ensure the crust cooks evenly and crisply.
  2. Shape the Pizza Dough: Lightly dust a pizza peel with 1 to 2 tablespoons of flour followed by 1 tablespoon of cornmeal to prevent sticking. Stretch or roll the dough into an approximately 9 to 10-inch round about ¼ inch thick. If the dough resists stretching, cover it with plastic wrap and rest for 10 to 15 minutes before trying again.
  3. Assemble the Pizza: On the floured pizza peel, gently shake the dough to ensure it moves freely. Spread the basil pesto evenly over the dough, leaving a ½ inch border for the crust. Sprinkle crumbled goat cheese or feta over the pesto, followed by shredded mozzarella. Arrange the thin peach slices evenly on top, then drizzle extra virgin olive oil lightly over all the toppings.
  4. Transfer and Bake: Using a quick back-and-forth wrist motion, transfer the pizza from the peel onto the hot pizza stone, keeping the peel flat to prevent toppings from falling off. Bake for 7 to 10 minutes, or until the cheese is melted and the crust turns golden brown.
  5. Finish and Serve: Remove the pizza from the oven using the peel. Sprinkle with flaky sea salt such as Maldon, 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

  • Preheating the pizza stone is essential to achieving a crispy crust.
  • Use a ripe but firm peach to prevent sogginess on the pizza.
  • The balsamic glaze adds a delicious tangy sweetness complementing the peaches and cheese.
  • If you don’t have a pizza peel, use a flat baking sheet or parchment paper to transfer the pizza carefully.
  • For a vegetarian diet, ensure the pesto does not contain animal rennet or anchovies.

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