This fresh peach pizza with goat cheese and basil is a delicious summer dinner or appetizer for cocktail hour.
PREP TIME 15 minutesminutes
COOK TIME 12 minutesminutes
TOTAL TIME 27 minutesminutes
YIELD 3- 4 servings
Ingredients
1/2batch pizza dough
2ozdiced pancetta
1shallotminced
2teaspoonminced garlic
1/4cupheavy cream
1/4cupwhole-milk ricotta cheese or goat cheese
1/4teaspoonkosher salt
Sprinkle of black pepper
1tablespoonfresh basilchopped
1cupshredded mozzarella
1peachpitted and cut into thin slices
1teaspooncrushed red pepper flakes
Instructions
Preheat the oven to 450°F with a pizza stone in the center of the oven.
While the pizza dough finishes rising, prepare the toppings:
In a small skillet, brown the pancetta for 5 minutes over medium-high heat. Use a slotted spoon to transfer the crispy bacon bits to a plate lined with paper towels to drain.
Saute the shallot and garlic in the pancetta drippings over low heat until softened. Add the heavy cream and stir until the cream has thickened, about 3 minutes. Remove from the heat and set aside.
Combine the ricotta or goat cheese with salt, pepper, and basil in a small mixing bowl. Set aside.
Prepare the Pizza:
Roll the pizza dough out to a 12-inch circle on a piece of parchment. Brush the outer 1-inch edge with 1 tablespoon olive oil.
Spread the cream mixture over the center of the pizza, leaving the oiled crust plain.
Sprinkle the shredded mozzarella over the top. Sprinkle the reserved pancetta evenly over the cheese.
Drop dollops of the basil-cheese mixture over the top. Scatter peach slices evenly over the top. Sprinkle crushed red pepper flakes on top.
Baking Instructions:
Use the parchment paper to transfer the pizza to the baking stone in the oven. Bake for 12 minutes or until the outer crust is golden brown and the cheese has melted.
Garnish with additional fresh basil as desired, slice and serve.