Summer Grilled Peach and Goat Cheese Pizza
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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 homemade crust, highlighting the best flavors of the summer.
Why Make This Grilled Peach and Goat Cheese Pizza?
Even as a pastry chef, I absolutely love making pizza. It’s so rewarding to start with a basic dough, then build layer upon layer to create the perfect pie. And this peach and goat cheese pizza is a perfect pie indeed.
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, coriander/cilantro, or even mint would work just as well. And for visual appeal, I also tossed a few handfuls of fresh arugula (rocket) on the top for a spicy note and a pop of green color.
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 enjoy for breakfast the next morning!
Grilled Peach and Goat Cheese Pizza Recipe Ingredients
To make this grilled peach pizza recipe you’ll need:
- Pizza Dough – You can make homemade pizza dough from scratch, or use a store-bought dough for an easy shortcut.
- Balsamic Vinegar – Start with 120 milliliters (1/2 cup) and reduce it by half to make the balsamic drizzle.
- Leek – White and pale green parts only. Leeks are very dirty, so allow plenty of time to properly wash and dry the leek after slicing. I like to soak my slices in a bowl of water with a splash of white vinegar.
- Peaches – You’ll need four ripe peaches, cut into 1/4-inch thick slices. Remove the pits, but do not peel. And if you have fresh peaches left over, use them to make these simple vanilla poached peaches for dessert.
- Cheeses – You’ll need one 125-gram ball of fresh mozzarella, sliced, plus one 125-gram (4-ounce) log of goat cheese.
- Olive Oil – For brushing the pizza dough and peach slices, and for caramelizing the leeks.
- Seasoning – I seasoned my pizza with kosher salt, black pepper, and a pinch of chili flakes.
- Arugula – Fresh arugula adds a pop of green color and a spicy, peppery note.
- Fresh Herbs – To garnish. Chopped parsley, basil, cilantro, thyme, or any combination of these will work nicely.
How to Make Grilled Peach Pizza
Grilling the Peaches
You can grill the peaches 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. If grilling on an outdoor grill, I recommend using a grill basket like this one:
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 grill/broiler until peaches look slightly caramelized, with brown bits at the edges. Just keep a close eye on the peaches—they will burn easily.
Grilled Peach Pizza Tips and Tricks
Experiment with the oil and vinegar. I used a classic Balsamic Vinegar of Modena and La Tourangelle basil oil. I’ve also tested this recipe with a classic extra virgin olive oil. But, any number of flavors would work nicely here.
Use a pizza pan. 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 pizza pan, form your round pizza on a large flat baking tray. You can make a rectangular pizza, too.
Keep a small saucepan handy. It helps to have a very small saucepan (4-5 inches in diameter) for reducing the balsamic vinegar. I have one similar to this, and it’s perfect for reducing small quantities of liquid.
Make-Ahead and Storage Suggestions
Grilled peach pizza tastes best hot, straight from the oven. Wrap leftovers in foil and refrigerate for up to two days.
Other pizza recipes you might enjoy:
Buffalo Cauliflower Pizza
Homemade Pizza Dough
Rainbow Veggie Pizza
Jalapeño and Pineapple Pizza
Cheese Pizza Rolls
Pesto Pizza
Roasted Brussels Sprout Pizza
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!
Print
Summer Grilled Peach and Goat Cheese Pizza
- Total Time3 hours
- Yield1 14-inch pizza 1x
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:
120 milliliters balsamic vinegar (1/2 cup), reduced by half
Olive oil, for brushing the dough and peaches and caramelizing the leeks
1 leek (white and pale green parts only), washed and thinly sliced
4 ripe peaches, pitted
1 125-gram ball fresh mozzarella cheese, drained and sliced
125 grams goat cheese (4-ounce log), crumbled
Chopped fresh herbs, such as parsley, basil, or thyme, to garnish
Handful fresh arugula, to garnish
Pinch chili flakes
Kosher salt and ground black pepper, to taste
Instructions
In a large bowl, combine flour, water, yeast, sugar, olive oil, and salt.
With a bench scraper, mix until a shaggy dough forms.
On a very generously floured countertop, knead by hand, about 10 minutes. The dough will seem sticky at first, but will turn smooth and elastic as it picks up the flour from the countertop.
Place dough in an oiled bowl, and coat in additional oil. Cover bowl with a tea towel or sheet of clingfilm/plastic wrap or one of these elastic food storage covers.
Allow to stand in a warm place until dough doubles in size, about 1-1 1/2 hours.
Punch dough down. Allow to rise until puffy, about 15 minutes more.
In a small saucepan, simmer balsamic vinegar over medium heat until reduced by half, about 10-15 minutes.
Meanwhile, add sliced leeks to a large frying pan along with a glug of olive oil. Caramelize over low heat until fragrant and golden brown, about 30-40 minutes.
With a sharp chef’s knife, slice peaches to about 1/4-inch thickness. Do not make the slices too thin, or they will fall apart on the grill.
With an outdoor grill, tabletop grill, grill pan, or oven broiler, grill the peach slices until soft, with brown bits around the edges.
Preheat oven to 425° F (220° C).
Stretch pizza dough into a round, about 12-14 inches in diameter. Transfer to pizza pan and use your fingertips to stretch again, until dough reaches the edges of the pan.
With a pastry brush, 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 in preheated oven for about 15 minutes, or until bubbly and golden brown.
Drizzle with remaining balsamic reduction. 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 2 days.
Notes
*For a shortcut, skip the homemade dough and use a store-bought pizza dough instead. Most supermarkets sell balls of pizza dough, as do many pizzerias.
- Prep Time: 1 hour
- Rise time: 1 hour, 45 minutes
- Cook Time: 15 minutes
- Category: Savory
- Method: Grill + Oven
- Cuisine: Dinner
