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Original post published July 29th, 2020. Post last updated on December 17th, 2023.
Even as a pastry chef, I absolutely love making pizza. There is something so satisfying about starting with a basic dough, then building layer upon layer to create the perfect pie.
In this simple grilled peach and goat cheeze pizza recipe, ripe summer peaches, goat cheese, caramelized leeks, mozzarella, balsamic vinegar, and chopped fresh herbs top a delicious homemade crust, highlighting the best flavors of the season.
Fresh from the Garden
The beauty of this grilled peach and goat cheese pizza recipe is that it can be adapted to feature whichever herbs you happen to have growing in the garden. I used a combination of parsley and Italian basil. But, other herbs such as oregano, thyme, rosemary, or even mint would work just as well.
For visual appeal, I also tossed a few handfuls of fresh arugula (rocket) on the top to finish.
This pizza is so good, it’s worth enduring the heat of a hot oven on a summer day. Plus, it’s just sweet enough to make for a delicious (hot or cold) breakfast the next morning, too.
Grilling the Peaches
Peaches can be grilled on an outdoor grill or a tabletop grill. Keep your slices on the thicker side (about 1/4-inch or so) or they will fall apart on the grill.
If you do not have access to an outdoor or tabletop grill, you can grill the peaches under the oven broiler. To do so, place sliced peaches on a large metal tray and brush the tops with a thin layer of olive oil:
Then, place tray under the broiler until peaches are slightly caramelized with brown bits here and there. Just keep a close eye on the peaches, as they will burn easily.
Grilled Peach Pizza Tips and Tricks
Feel free to experiment with the vinegar and oil in this recipe. I used a classic Balsamic Vinegar of Modena and La Tourangelle basil oil. But, any number of flavors would work nicely here. I haven’t tried it, but I think garlic oil would be especially tasty.
I baked my pie on a 14-inch round ventilated pizza pan. A slightly smaller or larger round pan will work just as well. If you do not have a round pizza pan, form your round pizza on a large flat baking tray. You can make the pizza rectangular in shape, too.
It helps to have a very small saucepan (4-5 inches or so in diameter) for reducing the balsamic. I have one similar to this, and it’s perfect for reducing small quantities of liquid.
Other savory recipes you might enjoy:
Buffalo Cauliflower Pizza
Pithivier with Mushrooms and Leeks
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Summer Grilled Peach and Goat Cheese Pizza
- Total Time: 3 hours
- Yield: 1 14-inch pizza 1x
Description
Grilled peaches, goat cheese, leeks, and fresh herbs top a delicious homemade pizza dough, highlighting the best flavors of the summer season.
Ingredients
Pizza Dough:
128 grams all-purpose flour (1 cup), plus more for dusting countertop
90 milliliters lukewarm water (1/3 cup + 2 tablespoons)
7 grams instant yeast (1 packet)
1 teaspoon granulated sugar
2 teaspoons olive oil (plus more for coating the bowl)
1/2 teaspoon kosher salt
Toppings:
115 milliliters balsamic vinegar (1/2 cup), reduced by half
1 leek (white and pale green parts only)
4 ripe peaches
1 medium ball fresh mozzarella cheese, sliced (about 125 grams, drained)
125 grams goat cheese (4-ounce package)
3–4 tablespoons chopped fresh herbs (such as parsley, basil, or thyme)
Olive oil, for brushing the dough and caramelizing the leeks
Pinch chili flakes
Handful fresh arugula
Salt and pepper, to taste
Instructions
In a large bowl, combine flour, water, yeast, sugar, olive oil, and salt.
Use a bench scraper to mix gently until a shaggy dough forms.
Transfer dough to very generously floured countertop and knead by hand, about 10 minutes. The dough will seem sticky at first; as it picks up the flour from the countertop, it will become smooth and elastic.
Place ball of dough in an oiled bowl, and coat in additional oil. Cover bowl with a tea towel or sheet of clingfilm/plastic wrap. (These elastic food storage covers are also perfect for proving pizza dough!)
Allow bowl to in a warm place until dough has doubled in size, about 1-1.5 hours.
When doubled in size, punch dough down and allow to rise again, about 15 minutes.
Meanwhile, preheat oven to 425° F / 220° C.
In a small saucepan over medium heat, reduce balsamic vinegar by half, about 15 minutes. Set aside until ready to use.
Slice leeks. Add to a large frying pan with a few tablespoons of oil, and caramelize slices for 10-15 minutes. Set aside until ready to use.
Slice the peaches to about 1/4-inch / 6 millimeters thick. (Do not make the slices too thin, or they will fall apart.)
Use an outdoor grill, tabletop grill, grill pan, or oven broiler to gently grill the peach slices.
Flatten pizza dough ball and stretch into a round, about 12-14 inches / 30-35 centimeters in diameter. Transfer to pizza pan and use your fingertips to stretch again, until dough reaches the edges of the pan.
Brush dough with a few tablespoons of olive oil.
Scatter mozzarella on top of the dough.
Add the leeks.
Add the grilled peaches.
Add the goat cheese.
Drizzle with half of the balsamic reduction.
Bake pizza in preheated oven for 12-15 minutes, or until crust is golden brown.
Remove pizza from oven and drizzle with remaining balsamic. Top with chopped fresh herbs, chili flakes, and a handful of fresh arugula. Season with salt and pepper to taste.
Serve immediately. Wrap leftovers in aluminum foil and refrigerate for up to three days. To heat, gently rewarm in a 350° F oven for 5-10 minutes, or until heated through.
- Prep Time: 1 hour
- Rise time: 1 hour, 45 minutes
- Cook Time: 15 minutes
- Category: Savory
- Method: Grill + Oven
- Cuisine: Dinner
