Peach Pizza
This Apricot & Peach Pizza combines fresh seasonal fruit, sweet preserves, Calabrian chili, and creamy goat cheese to produce a mouth-watering summer pizza!
Servings: 4
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
Calories: 420kcal | Carbohydrates: 61g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 721mg | Potassium: 160mg | Fiber: 2g | Sugar: 21g | Vitamin A: 727IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 3mg
