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We love making homemade pizza. Josh is the dough master and I take care of the sauce and toppings. I usually choose a veggie loaded pizza while Josh goes for a sausage or pepperoni pizza. This time I decided to really switch up the toppings. One of my latest pregnancy cravings is peaches. I have been eating 3-4 a day. I can’t get enough! So when Josh suggested we make pizza, I asked if I could make a Peach, Basil, Mozzarella, & Balsamic Pizza. He knows not to mess with his pregnant wife’s cravings, so he said sure:)
Our basil is going crazy this year, so I went outside and picked a handful for our pizza. I also got out four juicy peaches from my stash and sliced some fresh mozzarella. While Josh was working on the pizza dough, I made a balsamic reduction to drizzle over the pizza. We really do make a great team in the kitchen:)
After Josh rolled out the pizza dough into a circle, I stepped in to top the pizza with my delicious toppings. I lightly brushed the dough with olive oil and then added fresh mozzarella slices, peach slices, and chopped basil. Next, I drizzled the pizza with the balsamic reduction. Such a pretty pizza!
Place the pizza in a hot oven and bake for about 10-15 minutes. This recipe makes two pizzas. You can assemble the second pizza while the first pizza is baking. If you only want to make one pizza, you can save the other half of the dough for another time. The dough freezes well.
We let the pizza cool for a few minutes, sliced it, and started eating. The juicy peaches made a terrific pizza topping. I loved the sweetness the peaches and balsamic reduction added to the pizza. The fresh mozzarella and basil were also divine. The flavor combination was phenomenal! Josh was pleasantly surprised by my pizza creation. We both loved this pizza!
If you are looking for a fun, fresh, and unique pizza-try this Peach, Basil, Mozzarella, & Balsamic Pizza. It is the perfect pizza for summer!
Vegetarian
Ingredients
- For the pizza dough:
- 2 1/4 teaspoons rapid rise yeast
- 1 cup warm water
- Pinch of sugar
- 1 3/4 cups semolina flour
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- Corn meal-for spreading on pizza peel
- For the balsamic reduction:
- 1 cup balsamic vinegar
- Pizza toppings:
- 2 tablespoons olive oil
- 8 ounces fresh mozzarella-sliced
- 4 peaches-thinly sliced
- 1/2 cup freshly chopped basil
Instructions
To make the pizza dough:
1. In a glass measuring cup or small bowl, combine yeast and 1 cup warm water. Add a pinch of sugar and let sit for 5 minutes.
2. In the bowl of a stand mixer, add semolina flour, all-purpose flour, and salt. Mix the ingredients until combined.
3. Add the yeast mixture to the flour mixture. Next, add 1 tablespoon of olive oil. Mix until combined. Switch to the dough hook and knead for about 5 minutes on medium speed.
4. Spray a large bowl with cooking spray. Form dough into a ball and place in the bowl. Cover pizza dough with a damp towel and set in a warm area to rise. Let the dough rise for 1 hour or until dough has doubled in size.
To make the balsamic reduction:
1. While the dough is rising, make the balsamic reduction. Pour balsamic vinegar into a small saucepan, bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to ¼ cup. Set aside, and cool to room temperature.
To make the pizza:
1. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot.
2. After the dough has risen, cut the dough in half. Take one piece of dough and punch it down on a lightly floured surface. Using a rolling pin, roll the dough out into a circle. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with 1 tablespoon of olive oil. Top the dough with fresh mozzarella rounds, peach slices, and fresh basil. Drizzle the pizza with balsamic reduction. Follow these same steps to make the second pizza.
2. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and bake the second pizza.
3. Let the pizza cool for a few minutes and then cut into slices and serve warm.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
If you like this Peach, Basil, Mozzarella, & Balsamic Pizza, you might also like:
Pear Pizza with Caramelized Onion & Blue Cheese from Sophistimom
Nectarine and Prosciutto Pizza from A Cozy Kitchen
Whole Wheat Veggie Pizza from Two Peas and Their Pod
Fruit Pizza from Two Peas and Their Pod
FAQs
Brush the dough with olive oil and top with fresh mozzarella cheese, tomatoes, and basil. Bake until the crust is golden brown and the cheese is melted. Remove from the oven and drizzle with balsamic glaze.
Does basil go on pizza before or after cooking? ›
Fresh basil should go on pizza after it's baked, not before. Dried basil can go on before and/or after baking. What an easy question to answer! Of course, if you do put fresh basil on your pizza before it goes in the oven it's not the end of the world — at the end of the day, pizza is still pizza.
What goes well with peaches on a pizza? ›
Peach Pizza is the BEST kind of pizza! Made with fresh juicy peaches, smoky crisp bacon, plenty of mozzarella + gruyere cheese, fresh basil, and finished with a hefty drizzle of honey – all on a delicious pre-made crust for ease!
What is Caprese pizza made of? ›
Creamy mozzarella, fresh tomatoes and basil, and a light drizzle of tangy balsamic glaze make this easy Caprese pizza phenomenal!
Do Italians put balsamic vinegar on pizza? ›
While it may seem counterintuitive to drizzle balsamic vinegar on a pizza, Italians do not use it on their pizzas. Instead, they prefer to serve it as a topping. This dressing is often sweetened with lemon juice or white wine. Once the toppings are added, you can drizzle the vinegar on your pizza and serve it Italian.
Should you cook pizza dough before adding sauce and toppings? ›
If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking.
How to stop basil burning on pizza? ›
Carefully pinch around 8 nice basil leaves and submerge them in the water. In a similar way to the oil and garlic, the salty water prevents the basil from burning, while the steam from the water in the hot oven helps diffuse the oils from the basil evenly across the pizza.
How to put basil on pizza without burning? ›
If adding before cooking, place it on top of your oil or sauce but beneath your cheese or toppings. If added after (and this is just my preference) garnish the top of the pizza as soon as you take it out of the oven to let the residual heat release more flavor and aromatics from the basil.
Do you add basil at the beginning or end of a sauce? ›
The finishing touch for this perfect homemade tomato and basil sauce is adding fresh basil at the very end. You can cut this up small or large depending on your preference – just make sure you don't cut it with a knife!
What cheese goes with peaches? ›
Blue cheese (or bleu cheese) is sharp and pungent, which makes it a great cheese to pair with sweet, juicy and slightly tangy peaches.
I love peaches on pizza so much. They are unexpected but complement nearly anything else you can add: all sorts of cheese, herbs, tomatoes, even chicken or other vegetables. You don't THINK you will enjoy peaches on pizza and then you have said pizza and can't believe you went so long without the combo.
What tastes surprisingly good on pizza? ›
Exploring Unconventional Pizza Toppings
- Beetroot pesto with goat cheese. ...
- Caramelised onions, apples and goat cheese. ...
- Breakfast pizza. ...
- Bacon, sausage, jalapeno and sriracha sauce. ...
- Rhubarb, basil and apple honey BBQ sauce. ...
- Grilled honey chicken with sriracha sauce. ...
- Calamari. ...
- Red peanut curry.
Homemade Caprese Pizza, or Margherita Pizza, is made with mozzarella cheese, tomatoes, and fresh basil. Fresh and simple Italian flavors make this a great dinner recipe for pizza night. Drizzle with balsamic vinegar glaze.
Is balsamic glaze good on pizza? ›
Balsamic glaze: Balsamic glaze, a reduction of balsamic vinegar with sugar, adds a sweet acidity that balances out the richness of the cheese and mushrooms. For easier prep, I like to use a store-bought glaze.
What kind of mozzarella is used in caprese? ›
Ovolini mozzarella is just one size down from your standard large ball, perfect for when you're making a caprese for just one or two people. It can be made with buffalo milk, cow's milk, or a combination, but inside the states, it will be made with 100 percent cow's milk.
When should I use balsamic vinegar? ›
Use It To Liven Up Savory Dishes (Or Just Your Palate)
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables.
What is the order of putting ingredients on a pizza? ›
You've got your dough as the foundation. Then your sauce. The cheese is the next solid layer. Then your toppings (after all, they're called top-pings and not bottom-ings), and then finally your garnishes like basil, pepper, fresh mozzarella, etc, after the pizza is cooked.
Is it OK to heat balsamic vinegar? ›
Use: Traditional balsamic is not a cooking ingredient — heating it will kill its distinctive bouquet — and it would be wasted as an ingredient in a salad dressing. Instead, use it where it can shine.
