I’m a big fan of unusual pizza toppings and you should be too! This particular mind-blowing combination was inspired by my love of a summer peach caprese salad that I often make during the late summer months with layers of sweet and salty flavors. It was originally supposed to be in the Pizza Party section of The Ambitious Kitchen Cookbook, but I decided that everyone needed this recipe.
Say hello to your new favorite pesto peach pizza, AKA “The Georgia.” It involves a mash-up of fresh basil pesto (use store-bought for ease), goat cheese for a little funk, creamy mozzarella and juicy ripe peaches. Throw it on a pizza for one unforgettable bite that will have you reaching for slice after slice! Whatever you do, do not forget that tangy, slightly sweet balsamic glaze to pull it all together.
Ingredients in this peach pizza
There are just 5 core ingredients in this beautiful pizza, plus tons of ways to make it with simple, store-bought products. Here’s what you’ll need:
- Pizza dough: I have the perfect pizza dough recipe on page 163 of my cookbook, but you can also use your favorite store-bought dough.
- Pesto: similarly, feel free to use a store-bought basil pesto OR try my go-to homemade Cilantro Pistachio Pesto!
- Cheese: we’re adding mozzarella for that classic cheese pull, plus a little goat cheese for funk (trust me).
- Peaches: the star of the show! You’ll bake peach slices right on top of the pizza for yummy sweetness in every bite.
- To garnish: I love to drizzle a little olive oil on the pizza before baking, then I garnish it with a balsamic glaze, flaky sea salt, and fresh basil. SO GOOD.
Customize your pizza
Just like with all pizzas, you can easily make this pesto peach pizza your own! Here are some ideas:
- Swap your fruit: out of peaches? Easily swap them for nectarines.
- Choose your cheese: I love the funky, tangy flavor of goat cheese paired with the sweetness of the peaches, but feta cheese would also be delicious!
- Add a veggie post: after baking the pizza, top it with 1 to 2 cups of arugula and a drizzle of olive oil.
- Add meat: before baking the pizza, either before or after adding the cheese, add 2 ounces of prosciutto.
- Add a kick of heat: sprinkle the finished pizza with red pepper flakes and/or a drizzle of hot honey! I have a recipe for homemade hot honey on page 231 of my cookbook.
Can I make it gluten-free or dairy-free?
Sure! Simply use your favorite gluten-free pizza crust or flatbread and dairy-free cheeses to top your pizza. Be sure to cook the pizza according to the instructions on your crust package.
Make your own balsamic glaze
- Add 1 cup balsamic vinegar and 1 to 2 teaspoons of sugar to a small pot and place over medium heat.
- Bring to a slight boil, then reduce heat to low and simmer, stirring every minute until it thickens, reduces in half and coats the back of a spoon, about 15 to 20 minutes.
- Immediately drizzle over the pizza. If it thickens, simply reheat until it has thinned and can be easily drizzled. Store in an airtight container in the fridge for up to 3 months.
Want to grill the pizza instead?
Making pizza on the grill is SO fun and easier to do than you think! Learn how to grill pizza in this post and try it out with this summer peach pizza.
Storing tips
Store any leftover pizza in airtight containers in the refrigerator for up to 3-4 days. Simply reheat back in the oven so that the crust doesn’t get soggy.
Tools you’ll need
More ways to use summer peaches
Get all of my peach recipes here!
I hope you love the Georgia peach pizza! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Serves4 servings
Get ready for the homemade summer pizza of your dreams! This peach pizza starts with your favorite dough and gets topped with pesto, two types of cheese, and juicy, ripe peach slices for a flavor combo you’ll absolutely crave. Share this at your next BBQ or summer party and watch everyone devour.
Ingredients
- ½ pound homemade or store-bought pizza dough
- 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
- Extra virgin olive oil, for drizzling
- Flaky sea salt (I like Maldon)
- 1 to 2 tablespoons balsamic glaze
- Fresh basil leaves, for garnish
Instructions
Place a rack in the upper-middle of the oven and add a pizza stone.
Preheat the oven to 500°F for at least 45 minutes to 1 hour. This is very important; a hot pizza stone makes all the difference!
Lightly dust a pizza peel with 1 to 2 tablespoons flour, then 1 tablespoon cornmeal, and use your hands or a well-floured rolling pin to stretch or roll the dough ball into an approximate 9 or 10-inch round, about ¼ inch thick. It can really be any shape you’d like, so don’t worry too much about getting it perfect. If the dough is shrinking back as you stretch it, cover with plastic wrap and allow it to sit for 10 to 15 minutes before trying again.
Assemble the pizza on the pizza peel before using it to transfer the pizza to the pizza stone. When using a pizza peel, make sure the pizza dough can move easily by giving it a gentle shake on the dusted peel before adding toppings—if it sticks, you’ll never be able to transfer it to the stone!
Work quickly to assemble the pizza: spread the pesto over the rolled out pizza dough, leaving a ½ inch border for the crust. Sprinkle with goat cheese (or feta), then top with mozzarella, peach slices and a drizzle of olive oil. Transfer the pizza onto the pizza stone using a quick back-and-forth wrist movement to release the pizza from the peel onto the stone. Try to keep the pizza peel flat so that none of the toppings fall off during the transfer. Bake for 7 to 10 minutes, until the cheese is melted and the crust is golden.
Use the peel to remove from the oven, then sprinkle with a little Maldon sea salt, drizzle with balsamic glaze, then garnish with a few basil leaves. Cut into slices and serve immediately.
Recipe Notes
For a veggie boost: top finished pizza with 1 to 2 cups of arugula and a drizzle of olive oil.
For a savory boost: before baking the pizza, either before or after adding the cheese, add 2 ounces of prosciutto on the pizza.
See the full post for tips, tricks, and instructions for making your own balsamic glaze!
Nutrition
Serving: 2slicesCalories: 312calCarbohydrates: 31.5gProtein: 10.5gFat: 16.4gSaturated Fat: 5.3gFiber: 1.7gSugar: 5.2g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
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