Best Peach Pizza Recipes

GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA

Steps:

• Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
• Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

PEACH, PROSCIUTTO AND GOAT CHEESE SUMMER PIZZA

Steps:

• Make your own pizza crust or use a ready made crust of your choice.
• Brush the crust with a small amount of the olive oil.
• Arrange the peach wedges and cut or tear thin sliced prosciutto into pieces then arrange over the crust.
• Crumble the goat cheese over the peaches and prosciutto.
• Sprinkle the Herb de Provence over the pizza.
• Bake at 400 degrees for 10 to 14 minutes.

SPICY SUMMER PEACH PIZZA

Steps:

• For the crust: Sprinkle yeast over 10 ounces warm water (90 to 100 degrees F?feels like mild bath water) and stir.
• Let sit 5 minutes to bloom.
• Add flour and salt to a stand mixer fitted with dough hook attachment and mix to evenly distribute.
• With mixer on a medium speed, slowly add yeasted water, then olive oil. Let mix until a smooth elastic dough ball forms, 6 to 7 minutes.
• Turn dough onto a floured work surface and knead by hand for 2 minutes.
• Form dough into a tight ball and place in a bowl. Cover with plastic wrap and let sit in a warm place to proof until it has approximately doubled in size, about 1 hour.
• Turn dough out onto a floured work surface and divide into 3 equal portions. Form each into a tight dough round by hand and place in smaller bowl. Cover with plastic wrap and refrigerate to slowly ferment, 12 to 24 hours.
• Turn dough out onto a floured work surface and spread by hand into approximately 12-inch pizza crusts.
• Carefully lift crusts onto a floured pizza peel or the back of a floured cookie sheet.
• For the toppings: Preheat the oven with a pizza stone in it on the highest setting possible; 650 degrees F in a wood-fired pizza oven or 500 degrees F in a conventional oven.
• Spread a thin layer (about 1/2 cup) Goat Cheese Creme Fraiche over each dough.
• Place 8 pieces of peach on each. Sprinkle sliced red onions around pizza.
• Place sliced jalapenos around pizza. Sprinkle cheese evenly over pizzas. Place 6 pieces pancetta in a spoke pattern around pizzas.
• Shimmy a pizza onto hot pizza stone in oven.
• Bake until edges are golden and crispy looking, 4 to 9 minutes.
• Remove from oven and sprinkle fresh arugula over top. Cut pizza into 6 wedges and serve. Repeat with remaining pizzas.
• Soften goat cheese at room temperature for 30 minutes. Mix goat cheese and creme fraiche together until smooth and well combined.

GRILLED PEACH, PROSCIUTTO, GOAT CHEESE & BALSAMIC PIZZA

Steps:

• Half peach and remove the pit. Brush lightly with sunflower oil.
• Grill peaches over medium/low heat until warmed and char marks are present. Cut into slices.
• Lightly brush Flatzza® crust with Extra Virgin Olive Oil and grill or bake untopped until golden brown and crispy.
• Assemble pizza by spreading layer of goat cheese as baked. Top with a handful of arugula and arrange peaches and prosciutto.
• Finish with a hearty drizzle of balsamic reduction.

PEACH PIZZA PIE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add flour and mix well. Pat into a greased 12-in. pizza pan; prick with a fork. Bake at 350° for 10-15 minutes or until golden. Cool completely. , Arrange peach slices on crust. In a large saucepan, mix sugar, cornstarch and mace if desired. Add orange juice and jelly; cook and stir over medium heat until smooth. bring to a boil; boil for 2 minutes. , Remove from the heat and cool slightly, about 5 minutes. Spoon over peaches. Chill for 1 hour or until set. Garnish with whipped cream if desired and serve immediately.

PEACH PIZZA

Steps:

• Crust:.
• Combine flour, powdered sugar, and butter, mixing well.
• Pat dough out into a 14-inch pizza pan.
• Bake for 10 minutes at 325°F or until lightly browned.
• Cool.
• Topping:.
• Combine cream cheese, condensed milk, lemon juice and almond.
• Mix well and spread on the cooled crust.
• Chill thoroughly.
• Glaze:.
• Combine powdered sugar and cornstarch in a large saucepan.
• Add water mixing until smooth, cook over medium heat until thickened, about 5 minutes, stirring constantly.
• Add peaches and stir in food coloring.
• Cool completely. Spread peach glaze mixture over cream cheese layer and chill.
• Serve.

PEACH AND BLUEBERRY PIZZA

Steps:

• Place a pizza stone in the center of the oven and preheat the oven to 500 degrees F.
• In a medium bowl, combine the cream cheese, condensed milk, Grand Marnier, cinnamon, nutmeg, and sea salt and combine well.
• Stretch half the dough into a 1/2-inch-thick 11-inch round. Place on a floured peel or pizza pan and spread with half of the cream cheese mixture. Arrange half the peach slices in the middle in a fan pattern. Scatter half the blueberries on top and sprinkle with half the pistachios.
• Bake for 12 minutes or until the crust is golden brown. Set aside to cool for a few minutes, dust with powdered sugar, and use a pizza cutter to cut it into wedges. Repeat with remaining dough to make a second pizza.

GRILLED TOMATO-PEACH PIZZA

Steps:

• Sprinkle tomatoes with salt; let stand 15 minutes. Drain tomatoes on paper towels and pat dry., Grill peaches on an oiled grill rack, covered, over medium heat or broil 4 in. from heat until peaches have grill marks and are tender, 2-3 minutes on each side, turning once. Remove peaches; cool slightly. Cut into slices., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Unroll crust into pan, pressing into a 12x10-in. rectangle. Spritz with cooking spray. Invert crust onto grill. Grill, covered, over medium heat until bottom is lightly browned, 2-3 minutes. Remove from grill, inverting onto baking pan., Layer grilled side of pizza with tomatoes, peaches and cheese. Return pizza to grill. Cook, covered, until crust is lightly browned and cheese is melted, 3-4 minutes, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with basil and pepper.

MAKEOVER PEACH BOWL PIZZA

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350° for 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth; fold in whipped topping. Spread over crust. Arrange the peaches on top. Refrigerate leftovers.

PEACH BOWL PIZZA

Steps:

• 1. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto an ugreased 12 inch pizza pan. Bake at 350 degrees for 15 - 18 mins. or until lightly browned. Cool on a wire rack.
• 2. In a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth; fold in whipped topping. Spread over crust. Arrange the peaches on top. Refrigerate leftovers.

BLUE PEACH PIZZA RECIPE

Steps:

• Preheat oven to 400°F.
• Spray both sides of tortilla with cooking spray and sprinkle with 1/4 tsp. kosher salt. Bake 4 min. on each side.
• Sauté diced sausage and onion over medium heat 7 to 8 min. or until sausage browns and onions are tender.
• Mix cream cheese with lemon juice, maple syrup and 1/2 tsp. salt.
• Spread cream cheese mixture on crispy tortilla shell, then sprinkle sausage mixture, diced peaches and blue cheese on top.
• Place assembled pizza back in oven for about 5 min.

FRIED PEACH AND PANCETTA PIZZA

Steps:

• Preheat an oven to 475 degrees F (245 degrees C). Line baking sheets with aluminum foil.
• Sprinkle pancetta into a cold skillet and drizzle 1 teaspoon olive oil over pancetta. Cook and stir pancetta over medium heat until browned and caramelized, 5 to 10 minutes. Remove pan from heat and cool pancetta in the oil in the skillet.
• Place 1 dough quarter on a work surface and lightly dust with flour; roll into a 1/8-inch-thick irregularly shaped crust. Stretch dough with your hands to an even thickness; let rest on the work surface for 5 minutes. Repeat with remaining dough.
• Heat about 1 cup olive oil, reaching about 1/2-inch depth, in a heavy cast iron skillet over medium-high heat. Fry each piece of dough until browned and cooked through, about 2 minutes per side. The first side will be lighter than the second side. Drain the crusts on paper towels.
• Transfer pizza crusts, lighter-side up, to prepared baking sheets. Spread about 2 tablespoons ricotta cheese onto each crust using the back of a spoon. Sprinkle about 1/2 teaspoon fresh thyme over ricotta layer. Sprinkle pancetta over the ricotta-thyme layer; season with black pepper. Nestle about 5 peach slices onto each pizza, working around the pancetta pieces. Sprinkle 1 tablespoon Parmesan-Reggiano cheese over each pizza. Drizzle about 1 teaspoon extra-virgin olive oil over Parmesan-Reggiano layer.
• Bake in the preheated oven until cheese is melted and peaches are lightly browned and tender, 12 to 15 minutes. Cool pizzas for 5 to 10 minutes on the baking sheet.

FRESH PEACH PIZZA

Steps:

• 1. Mix together flour, brown sugar,pecans,and butter.
• 2. Press into the bottom of a 9x13 baking dish. Bake in a preheated oven at 325 degrees F. for 18-20 minutes. Until crispy done, don't burn or over cook. Remove from oven and cool completely.
• 3. Mix cream cheese, cool whip, and confectioners' sugar. Use electric mixer; beat until smooth and creamy. Spread over COOLED crust.
• 4. Combine sugar and corn starch in small sauce pan, add the water. Heat ingredients on medium high heat until thickened and jelly like, add peach jello. Remove from heat, cool for a few minutes. Add the fresh sliced peaches to jelatin, stir to combine. Spread over cream cheese layer. Chill to set jelatin, better if chilled over night. ENJOY !! CAN SPRINKLE WITH SLIVERED ALMONDS FOR A YUMMY, CRUNCHY TASTE.

PEACH BOWL PIZZA

Steps:

• 1. Preheat oven to 350 degrees F
• 2. In a large bowl - Combine the flour, sugar and salt
• 3. Cut in butter until crumbly
• 4. Press onto an ungreased 12-inch pizza pan
• 5. Bake at 350 degrees F for 15 - 18 minutes or until lightly browned
• 6. Cool on a wire rack
• 7. In a small bowl - Beat the cream cheese, confectioners' sugar and almond extract until smooth
• 8. Fold in whipped topping
• 9. Spread this mixture over the crust
• 10. Arrange the peaches on top
• 11. Refrigerate leftovers

PEACH BOWL PIZZA

Steps:

• 1. In a large bowl, combine the flour, sugar, and salt. Cut in butter until crumbly. Press onto an ungreased 12 inch pizza pan. Bake at 350 degrees Fahrenheit for 15-18 minutes or until lightly browned. Cool on a wire rack.
• 2. In a small bowl, beat the cream cheese, confectioners sugar and extract until smooth; fold in whipped topping. Spread over crust. Arrange the peaches on top. Refrigerate leftovers.

ROASTED CHICKEN, PEACH AND BRIE PIZZA

Steps:

• Preheat the oven to 350 degrees F.
• Set the chicken breasts on a baking sheet. Drizzle with olive oil and sprinkle generously with salt and pepper. Transfer to the oven and roast until just beginning to brown on top, about 25 minutes (the chicken will finish cooking on top of the pizza). Let cool, then cut into 1/4-inch slices.
• While the chicken cools, heat a grill pan over medium heat. Add a naan to the pan and weight it with a heavy skillet. Grill until nicely charred, 3 to 4 minutes; flip, and grill for another 3 to 4 minutes. Repeat with the remaining naan. Remove the naan to a work surface. Brush with olive oil, season with salt, and then spread with the jam. Top the pizzas with the sliced chicken.
• Place the pizzas on a baking sheet fitted with a wire rack. Transfer to the oven and cook until the jam starts to caramelize and the chicken browns, about 10 minutes.
• Remove from the oven and top with the sliced brie. Allow the cheese to melt from the residual heat for a minute or two. Season with coarsely ground black pepper. Cut each pizza into 6 slices and serve immediately.
• Combine the peaches, sugar and ginger in a saucepan over medium heat. Cook, stirring every couple minutes, until the sugar melts and the peaches soften, 10 minutes. Add the moonshine, lemon juice and zest, and simmer until thickened, about 20 minutes, stirring every couple minutes to prevent scorching. Store in the refrigerator for up to 1 month.

AARSI'S ULTIMATE PEACH AND GOAT CHEESE PIZZA

Steps:

• Prepare the baking sheet by lining it with aluminum foil and spray cooking oil.
• 2)Place the Naans adjacent to each other on the baking tray.
• 3)Place 4-5 slices of peach on each of these naans.
• 4)Drizzle some olive oil on top and sprinkle some black pepper.
• 5)Bake these naans in a preheated 350-degree oven for 12-15 minutes, or un till they form crispy bottoms.
• 6)Take the baking tray out of the oven.
• 7)Spread crumbles of goat cheese on each of these naans and drizzle warm honey, 1 Tbsp on each of them.
• 8)Place the baking tray back in to the oven and bake for 1-2 minutes on 350-degree until the cheese just starts melting. Do not overdo this.
• 9)Switch off the oven and remove the baking tray.
• Cut each naan in to 4 equal pieces and serve hot to enjoy it with your loved ones!

PEPPER JACK AND GRILLED PEACH PIZZA

Steps:

• Heat grill to medium heat.
• Grill peach halves, cut sides down, 5 to 7 min. or until softened, turning after 4 min. Remove from grill; cool slightly.
• Heat oven to 400ºF. Pat and stretch dough into 14x6-inch rectangle on parchment-covered baking sheet; prick with fork.
• Cut peaches into 1/2-inch-thick slices. Mix preserves and Sriracha sauce until blended; spread onto dough. Top with peach slices, cheese and onions.
• Bake 12 to 15 min. or until cheese is melted and edge of crust is golden brown. Sprinkle with cilantro.

PEACH ARUGULA CORN PIZZA

Steps:

• Preheat oven to 450F. In a medium bowl, toss sliced onions in balsamic vinegar & olive oil. Let sit for 15 minutes. Add peaches to onions, toss a few times and set aside. Sprinkle cornmeal on pizza pan. Then gently plop the dough on the pan. Stretch and press it out to the edges. Bake for 6 mins. Layer the mozzarella on top of the prepared pizza dough, followed by the peaches, corn, and goat cheese. Reserve bowl with olive oil & vinegar. Top with salt & pepper and red pepper flakes. Place in the oven and cook for 15-18 minutes, or until crust is nicely brown around the edges. While pizza is cooking, toss the arugula in the reserved olive & vinegar mixture and spread on top of the pizza after it has cooled for 5 minutes. Serve immediately.

GRILLED PEACH AND CAJETA PIZZA WITH TOASTED ALMONDS

Steps:

• Heat grill to medium. Melt the butter and sugar in small pot on the grates of the grill. Add the peaches and brown sugar and stir. Remove the peaches and slice each half into quarters. Arrange the peaches over the crust and drizzle with warm dulce de leche. Dollop small spoonfuls of creme fraiche over top and garnish with slivered almonds, cinnamon sugar and mint leaves.