Fresh peaches have started showing up at local farmer’s markets and grocery stores and I could NOT be more excited. Peaches are one of my favourite fruits, raspberries are their only real competition.
Putting fruit on a pizza always kind of reminds me of the dessert pizzas that I used to fill my plate with at the Pizza Hut lunch buffet. Pizza Hut is my favourite fast food pizza chain. The secret to the addictiveness is all in their crust, I’ve heard rumours that they put an entire stick of butter in the pan when cooking to get that deliciously flavourful thick crust.
In this case, because I don’t want people up in arms accusing me of giving them a coronary, this is a relatively thin-crust, involving no butter. I have included the recipe for pizza dough from scratch below. If you intend to make your own dough, you’ll need to budget at least an additional hour and fifteen minutes to your prep time. I would recommend mixing, kneading and rising the dough the night before (or up to 4 days before), popping it in the fridge and letting it come to room temperature for 3-4 hours before rolling, for the best result.
I’ve used a lovely basil pesto as the sauce for this pizza. It’s light, fresh and pairs beautifully with the peaches.
The goat cheese adds a subtle tanginess. Arugula has that pleasant kick of pepper and then the balsamic reduction brings acidity. In combination, this is the perfect summer pizza that manages to strike a balance between sweet and savoury.
If you make your dough on the weekend or opt for store-bought, you can execute this recipe in 30 minutes or less. Reducing the balsamic is the most time-consuming component. In addition, this pizza requires almost zero technical know-how in the kitchen, so even those without knife skills could pull this off.
This pie is vegetarian so would be a good fit for meatless Monday – if you you wanted to add some protein, I wouldn’t be against a few well-placed slices of prosciutto.