I was on a pizza making kick over the weekend and happened to have a basket of fresh peaches on hand burning a hole in my apron as it were. I had JUST made a batch of pesto and thought a peach and pesto pizza would be quite a treat! Fresh mozzarella and basil rounded out the recipe giving me all the summer flavors in each bite. ????
Adding peaches to your pizza might sound a bit off but they’re actually really mellow and provide a nice contrast to the pesto. Add the basil just before serving. A nice handful of arugula would work too.
A yummy twist on a traditional pizza.
- 1 1/4 cups warm 100 to 110 water
- 2 packages dry yeast
- 1 tbs honey
- Good olive oil
- 4 cups all-purpose flour plus extra for kneading
- 1 pinch Kosher salt
- 4 cloves garlic sliced
- 5 sprigs fresh thyme
- 1/4 tsp crushed red pepper flakes
- 3 cup Basil
- 1/4 cup Pine Nuts
- 1/2 cup olive oil
- 1/3 cup parmesan
- 1/2 tsp salt
- 4 cloves garlic
- 2 cups Fresh Mozzarella cut into slices
- 1 1/2 cup Peaches
- 1 pinch Black Pepper
- 1 cup Basil
- Combine olive oil, honey, yeast and water into an electric mixer (fitted with a dough hook attachment). When the yeast has dissolved, add the flour and salt. Mix on medium-low speed. While the mixer is on, add the additional flour (the goal is to make the dough soft).
- Knead the dough for approximately 10 minutes, or until smooth. Sprinkle the flour -- when appropriate -- the keep the bread from sticking.
- Knead by hand at least a dozen times. It should be silky smooth and elastic-like.
- Next, the dough must rise. In a well-oiled bowl, place the dough. Cover it with a towel. Give it 30 minutes -- at room temperature -- and it will rise.
- Preheat the oven to 500F.
- Divide the dough into 6 equal pieces. Put the pieces on sheet pans, lined with parchment paper. Cover the dough with a damp towel. Let it rest for 10 mins then immediately place in the refrigerator. Give it up to 4 hours in the fridge.
Bake for 10 minutes and/or until the crust is browned.
- Remove the dough from the fridge. Let it come to room temperature. Contort the balls of dough into an 8-inch circle. Place 2 circles on each lined pan.
- Place basil, parmesan, salt, pine nuts and garlic into the blender.
- Pour in olive oil as the blender begins to blend the original ingredients.
- Brush the dough with the pesto. Add all the toppings. Only add the basil once the pizza has been baked.
- The Olive Oil is to oil the bowl so the dough does not stick to it.
This was my little peach baby! So attached I almost couldn’t cut into it… Almost.