Juicy Summer Peach & Balsamic Pizza Recipe: Sweet Harmony

Sizzling summer nights call for a pizza that marries sweet summer peach and balsamic flavors in a delightful culinary dance.

Ripe, juicy peaches bring a burst of sunshine to this unexpected pizza creation.

The delicate balance of tangy balsamic glaze and fresh peaches creates a symphony of taste that dances across your palate.

Crisp, golden crust provides the perfect canvas for these vibrant ingredients.

Soft mozzarella melts into a creamy backdrop, complementing the fruit’s natural sweetness.

Each slice promises a refreshing twist on traditional pizza that will transport you to a breezy orchard.

Let this recipe become your new summer obsession and impress everyone at your next gathering.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 320 kcal

Servings: 5

Ingredients for Summer Peach and Balsamic Pizza

• Pizza Dough: Provides the foundation for your pizza, choose fresh or homemade dough for best texture and flavor.
• Cornmeal: Creates a crispy, non-stick surface and adds a delightful subtle crunch to the pizza bottom.
• Olive Oil: Helps create a golden, crispy crust and adds rich, smooth flavor to the base.

• Mozzarella Cheese: Delivers that classic, melty stretch and mild creamy base for the pizza.
• Goat Cheese: Introduces a tangy, creamy element that complements the sweet peaches.
• Fresh Peaches: Select ripe, fragrant summer peaches for the most vibrant and sweet flavor profile.
• Fresh Basil: Adds a bright, aromatic finish that elevates the entire pizza's taste.

• Balsamic Vinegar: Transforms into a rich, sweet reduction that brings depth and complexity to the pizza.
• Salt and Pepper: Enhances and balances the overall flavor of the pizza (to be used sparingly).

How to Serve Summer Peach and Balsamic Pizza

• Sunset Dinner Party Showcase: Arrange these pizzas on a large wooden board for an elegant summer gathering, creating a stunning centerpiece that sparks conversation.
• Fresh Herb Garden Finish: Sprinkle additional fresh basil or oregano leaves just before serving to enhance the aromatic profile and add a vibrant green touch to the golden-brown pizza.
• Wine Pairing Magic: Complement the sweet peaches and tangy balsamic with a crisp white wine like Pinot Grigio or a light rosé to elevate the dining experience and balance the rich cheese flavors.
• Al Fresco Picnic Style: Pack individual pizza slices in a portable container for a delightful outdoor meal, perfect for summer picnics or casual backyard dining with friends and family.

Make-Ahead and Leftover Tips for Peach Pizza

• Refrigerator Rest Stop: Store leftover pizza slices in an airtight container for up to 3 days. Cold pizza works wonderfully as a quick next-day lunch option.
• Dough Prep Ahead: Pizza dough can be made and refrigerated up to 24 hours before cooking. Wrap tightly in plastic wrap to maintain moisture and prevent drying.
• Fruit Freshness Strategy: Keep unsliced peaches at room temperature until ripe, then refrigerate to extend their shelf life. Use within 4-5 days for optimal flavor and texture.
• Reduction Storage Solution: Extra balsamic reduction can be stored in a sealed glass jar in the refrigerator for up to 2 weeks. Gently reheat or use at room temperature when drizzling over future dishes.

Required Tools for Summer Peach and Balsamic Pizza

• Pizza stone: Preheats in oven for crispy crust perfection.
• Pizza peel or pan: Helps transfer pizza smoothly into the oven.
• Rolling pin: Stretches dough into thin, even circle.
• Small saucepan: Essential for reducing balsamic vinegar.
• Cutting board: Prepares peaches and slices pizza.
• Sharp knife: Slices peaches and cuts final pizza.
• Measuring cup: Ensures precise balsamic reduction amount.
• Pastry brush: Applies olive oil evenly on pizza dough.

Cooking Instructions for Summer Peach and Balsamic Pizza

• Balsamic Magic

Create a rich, syrupy sauce by slowly simmering balsamic vinegar in a small pan. Cook until the liquid reduces and becomes thick and glossy, which takes about 20 minutes. Let the sauce cool and develop its intense flavor.

• Dough Preparation

Gently transform your pizza dough into thin, round canvases. Dust your work surface with flour and roll each dough piece into a delicate circle. The key is achieving a light, crispy base that will support your summer toppings.

• Cheese and Fruit Layer

Spread a luxurious blend of creamy mozzarella and tangy goat cheese across the dough. Artfully arrange fresh peach slices, creating a beautiful mosaic of summer colors. Drizzle the cooled balsamic reduction for an elegant touch.

• Oven Transformation

Crank your oven to its highest setting, ideally around 500 degrees. Slide your pizza onto a preheated stone or rack, allowing the intense heat to work its magic. Watch as the crust turns golden and the cheese melts into a dreamy landscape.

• Final Flourish

Pull the pizza from the oven and crown it with fresh basil leaves. Add another delicate drizzle of balsamic reduction. Slice into wedges and serve immediately, capturing the essence of a perfect summer evening.

Smart Tips & Creative Changes for Summer Peach Pizza

• Try nectarines, apricots, or plums for a delightful twist when peaches aren't in peak season.
• Roll out dough on parchment paper for easier transfer and a more consistent thin crust that bakes evenly.
• Experiment with different cheese combinations like fontina, ricotta, or blue cheese to create unique flavor profiles that complement the sweet peaches.
• Sprinkle toasted pine nuts or crispy prosciutto after baking for added texture and a gourmet touch that transforms the pizza from simple to spectacular.

Rustic Peach and Balsamic Pizza

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4.7 from 8 reviews

• Total Time: 50 minutes
• Yield: 5 1x

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Description

Summer peach and balsamic pizza showcases sweet fruit and tangy cheese on a crisp crust. Rustic Italian flavors blend seamlessly, inviting passionate cooks to savor each delicious slice with friends.

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Ingredients

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• 1 batch pizza dough
• 4 peaches (pitted and thinly sliced)
• 8 oz (226 g) fresh mozzarella (sliced or grated)
• 2 oz (57 g) soft goat cheese (crumbled)
• 1 cup (237 ml) balsamic vinegar
• 2 tbsps (30 ml) olive oil
• ½ cup basil (coarsely chopped)

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Instructions

1. Balsamic Reduction: Simmer balsamic vinegar in a saucepan over medium-high heat, then reduce to medium-low until liquid concentrates to roughly 1/4 cup, approximately 20 minutes. Cool completely.
2. Oven Preparation: Maximize oven temperature to 500 degrees F. Position pizza stone inside and preheat for 30 minutes to ensure optimal heat distribution.
3. Dough Preparation: Divide pizza dough into tennis ball-sized portions. On a floured surface, roll each portion into a thin, circular shape approximately 1/4-inch thick.
4. Pizza Assembly: Transfer dough onto a cornmeal-dusted pizza peel. Brush surface with olive oil. Evenly sprinkle mozzarella and goat cheese. Arrange peach slices strategically and drizzle balsamic reduction.
5. Baking Process: Slide pizza onto preheated stone or oven rack. Bake 8-10 minutes until crust turns golden and cheese melts seamlessly.
6. Finishing Touches: Remove pizza from oven. Adorn with fresh basil leaves and an additional light balsamic reduction drizzle. Slice into wedges and serve immediately while piping hot.

Notes

• Prevent Soggy Crust: Pat peach slices dry with paper towels to remove excess moisture, ensuring a crispy pizza base.
• Master Balsamic Reduction: Watch the vinegar carefully during reduction; it can quickly burn and become bitter if left unattended.
• Stone Heating Matters: A thoroughly heated pizza stone guarantees a perfectly crisp crust with beautiful golden-brown edges.
• Cheese Distribution Tip: Crumble goat cheese and scatter mozzarella evenly to create a balanced, creamy texture in every bite.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 10 g
• Sodium: 450 mg
• Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 30 mg