Peach, Basil, Mozzarella, & Balsamic Pizza

How a Pregnancy Craving Created This Peach Pizza

Three or four peaches a day, that’s where I was during my pregnancy. So when my husband Josh suggested we make homemade pizza, I knew exactly what I wanted on top. He’s the dough master in our kitchen, and I handle the toppings, so we make a good team. I grabbed a handful of basil from our overgrown garden, sliced four juicy peaches, and cut up some fresh mozzarella. While Josh worked the dough, I simmered a cup of balsamic vinegar down to a quarter cup for drizzling. After he rolled out the first circle, I brushed it with olive oil, layered on mozzarella rounds, peach slices, and chopped basil, then drizzled the reduction. It looked pretty. We baked it at 500°F for about 10 to 15 minutes, let it cool a few minutes, and dug in. The sweet peaches and tangy balsamic paired perfectly with the creamy mozzarella and fresh basil. Josh was surprised by how much he liked it. We both loved it. This recipe makes two pizzas, so you can share one or save the dough for later.

3 Reasons to Try This Easy Summer Pizza

• The combination of sweet peaches, creamy mozzarella, and tangy balsamic reduction is unexpected but works beautifully together.
• The homemade dough comes together quickly with a stand mixer and rises in just an hour, making it an easy summer pizza to pull off.
• It’s a vegetarian pizza that feels special enough for a summer dinner party or a casual weeknight meal.

Key Ingredients for This Fresh Mozzarella Pizza

• Peaches: Choose ripe but firm peaches so they hold their shape during baking. Yellow or white peaches both work. If peaches aren’t in season, nectarines are a good substitute.
• Fresh mozzarella: Use fresh mozzarella packed in water, not the low-moisture kind. Slice it into rounds about 1/4 inch thick. It melts beautifully and stays creamy.
• Balsamic vinegar: Use a good-quality balsamic vinegar for the reduction. It will simmer down to a thick, syrupy drizzle that adds sweetness and tang. Avoid cheap vinegar, which can be too harsh.

Kitchen Tools for Making Homemade Pizza with Peaches

• Stand mixer with dough hook: Makes kneading the dough easy and hands-free.
• Pizza stone: Optional but helps create a crisp, evenly baked crust. Preheat it in the oven.
• Pizza peel or baking sheet: For transferring the pizza to the oven. Dust with cornmeal to prevent sticking.
• Rolling pin: For rolling out the dough into a circle.
• Small saucepan: For making the balsamic reduction.
• Glass measuring cup: For proofing the yeast.

Tips for Making the Best Peach Basil Mozzarella Balsamic Pizza

Make sure your oven is fully preheated to 500°F before baking. A hot oven is key to a crisp crust. If you have a pizza stone, place it in the oven while it preheats and let it heat for at least 30 minutes. Slice the peaches thinly, about 1/4 inch thick, so they soften and caramelize without making the pizza soggy. Let the balsamic reduction cool to room temperature before drizzling; if it’s too hot, it will run right off the pizza. Brushing the dough with olive oil before adding toppings also helps keep the crust from getting wet.

I like to roll the dough out on a lightly floured surface and transfer it to a cornmeal-dusted pizza peel. The cornmeal helps the pizza slide off easily. If you don’t have a pizza peel, a baking sheet works fine, just make sure it’s generously dusted with cornmeal.

Peach Pizza Variations to Try

If peaches aren’t in season, try nectarines or plums instead, they have a similar sweetness and texture. For a non-vegetarian version, add a few slices of prosciutto after the pizza comes out of the oven. The salty ham contrasts nicely with the sweet fruit. You can also swap the fresh mozzarella for crumbled goat cheese or feta for a tangier flavor. If you like a little heat, sprinkle red pepper flakes over the finished pizza. For a sweeter twist, drizzle a little honey along with the balsamic reduction.

What to Serve with This Peach Pizza

This pizza is substantial enough to be a main dish for two. I like to serve it with a simple arugula salad dressed with lemon juice and olive oil. The peppery greens and bright acidity balance the sweetness of the peaches and balsamic. For drinks, a crisp Sauvignon Blanc or a light lager works well. If you’re serving a crowd, cut the pizza into smaller squares and offer it as an appetizer alongside other summer bites.

How to Store Leftover Peach Pizza

Store leftover pizza in an airtight container or wrap it tightly in foil. Keep it in the refrigerator for up to 3 days. The crust will soften, but the pizza is still tasty cold or reheated.

Freezing the Dough for This Homemade Pizza with Peaches

The pizza dough freezes well. After the dough has risen and been punched down, wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. To use, thaw the dough overnight in the refrigerator, then let it come to room temperature before rolling out and topping.

Best Way to Reheat This Balsamic Reduction Pizza

To reheat leftover pizza, place it in a hot oven until the cheese is bubbly and the crust crisps up again. You can also reheat slices in a dry skillet over medium heat for a few minutes per side. Avoid the microwave, which will make the crust soggy.

Peach Basil Mozzarella Balsamic Pizza FAQs