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Pineapple on pizza? Never! But, a white Apricot & Peach Pizza on a hot summer day with an Aperol Spritz in hand is my idea of a perfect summer dinner!
This Apricot & Peach Pizza combines fresh seasonal fruit, sweet preserves, Calabrian chili, and creamy goat cheese to produce a mouth-watering summer pizza! Whether you’re hosting friends or just craving a fresh and interesting slice of pizza, this one’s guaranteed to get it done!
❤️ Why You’ll Love Apricot & Peach Pizza!
This isn’t your average pizza. The peach and apricot bring a juicy sweetness that pairs beautifully with the tangy goat cheese and the punchy heat of Calabrian chili paste. Add a little peach jam for depth, and you’ve got layers of flavor in every bite.
🍲 Ingredients
- 🍑 Fresh freestone peach and apricots add that sweet, juicy brightness that screams summer.
- Goat cheese brings the creamy, tangy balance that plays perfectly off the fruit.
- 🫒 Olive oil helps the crust crisp up beautifully while adding a bit of richness.
- 🍑 Peach jam deepens the sweetness and makes each bite a little extra luxe.
- 🧅 Thinly sliced red onion adds a little bite and contrast.
- 🌶️ Calabrian chili paste turns up the heat with bold, smoky spice.
- A 10-ounce ball of pizza dough is your blank canvas for all this deliciousness.
👩🍳 How to Make Apricot & Peach Pizza
- Preheat your oven to 500°F. Place a pizza stone or an upside-down baking tray on the middle rack and let it heat for 30 minutes.
- Prepare the fruit– Core the peach and apricots, then slice them into thin wedges.
- Stretch the dough into a 12-inch circle on a lightly floured pizza peel or parchment paper. Pro tip: use your knuckles to gently stretch the dough without tearing it.
- Brush the dough with olive oil, leaving a 1-inch border for the crust.
- Add the toppings– Spread peach jam across the base, then top with goat cheese, sliced onions, peaches, and apricots.
- Bake the pizza– Carefully transfer the pizza to your preheated stone or tray and bake for 15–20 minutes until the crust is golden brown and bubbling.
- Add some 🔥! Finish the pizza with small dollops of Calabrian chili paste or hot honey!
🪄 Tips and Tricks
- Let your dough rest at room temperature before stretching—it’ll be way easier to work with.
- Preheat your pizza stone for at least 30 minutes.
- If you don’t have a pizza stone, just flip over your largest baking tray and cook your pizza right on it. Be sure to preheat the baking tray as you would a pizza stone.
- How do I make Neapolitan-style pizza? Pizza ovens are your best chance of making Neapolitan-style pizza. I’m a fan of the affordable electric Breville indoor pizza oven.
Variations
This Apricot & Peach Pizza is hight customizable. Feel free to swap the cheese or bump up the heat so that it works for you and your guests!
- Swap the 🧀- Swap goat cheese for burrata, ricotta, or even blue cheese.
- For a savory twist, add prosciutto before it goes into the oven!
- Add more greens- Toss on some arugula after it comes out of the oven for a peppery bite!
Substitutions
- No Calabrian chili paste? Try red pepper flakes or a drizzle of hot honey.
- In a rush? Use flatbread for an even quicker prep!
- Not a goat cheese fan? Cream cheese, feta, and blue cheese work just as well.
🗒 Best served with
👝 How to Store Leftovers
- Wrap the leftover slices of the apricot & peach pizza in foil or store in an airtight container in the fridge for up to 3 days.
- Reheat in a toaster oven or skillet to keep the crust crispy.
🤔 Common Questions
Can I use canned or frozen peaches?
Fresh is best here, but if you’re in a pinch, canned or frozen will work—just make sure to drain or thaw and pat them dry.
Is this pizza spicy?
It has a little kick, thanks to the Calabrian chili paste, but it’s totally adjustable to your taste or omit completely.
Do I need a pizza stone?
Nope! An upside-down baking tray gets the job done beautifully.
Peach Pizza
Ingredients
- 1 freestone peach
- 2 fresh apricots
- 1, 10- ounce pizza dough, store-bought or homemade
- 2 tbs extra virgin olive oil
- ¼ cup peach jam
- 3 ounces goat cheese
- 3 tbsp grated Parmigiano Reggiano
- ¼ red onion, sliced thin
- 2 tbsp Calabrian chili paste
Instructions
- Place your pizza stone on the middle rack of your oven. If you do not have a pizza stone, take your largest baking tray and place it in the oven face down.
- Preheat oven to 500°F. Let the stone or tray preheat for at least 30 minutes before baking your pizza.
- Core the peach and the apricot, then slice them into thin wedges.
- Stretch the dough into a 12-inch circle and lay it onto a lightly floured pizza peel or parchment paper.
- To stretch the dough, use your fingers to press the dough outward; this creates the crust. Once the pizza is the size of your hands, you can drape the dough over both sets of knuckles, make a fist, and then pull and rotate to stretch the dough to your desired size.
- Spread the olive oil over the pizza, leaving 1 inch around the perimeter for the crust.
- Top the pizza with the grated Parmigiano Reggiano, goat cheese, peach jam, onions, fresh sliced peaches, and apricots.
- Use a pizza peel or parchment paper to transfer the pizza to the preheated pizza stone or tray.
- Bake for 15-20 minutes or until the pizza is a deep golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
