Buy Now → Summer Grilled Peach and Goat Cheese Pizza
Grilled peaches, goat cheese, leeks, and fresh herbs top a delicious homemade pizza dough, highlighting the best flavors of the summer season.
- Prep Time: 1 hour
- Rise time: 1 hour, 45 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours
- Yield: 1 14-inch pizza 1x
- Category: Savory
- Method: Grill + Oven
- Cuisine: Dinner
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.
