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If you love peaches, BBQ and pizza then why not combine all three in this peach BBQ chicken pizza which is the perfect summer meal.
It's in the heart of summer right now. I'll admit, while it seems most people love summer I countdown the days to fall. I just love the crisp air and colors and football of course!
But today is about celebrating summer. As many of you know, Lauren and I have pizza every Friday night, which means I try to mix it up with what I make. Two of Lauren's favorites is the barbecue chicken pizza and peach prosciutto balsamic pizza. So I figured why not combine that with this pizza.
As I've mentioned in the past, for me peach is THE summer fruit. I know most people think watermelon, but is is just not my favorite. So I'm always looking for an excuse to use fresh peaches, especially on a pizza!
Sadly this will probably be my last recipe for the year with peaches involved as we're nearing the end of peach season in Maryland. So if you're like me and want to take advantage of the last remaining peaches, then give this peach and goat cheese pizza a try.
Jump to:
Recipe Ingredients
- Pizza dough - homemade or store-bought works.
- Olive oil - used to cook the chicken.
- Salt and black pepper - enhances the flavor.
- Chicken - cook your own chicken or buy a rotisserie chicken.
- BBQ sauce - use your favorite sauce.
- Mozzarella cheese, goat cheese, Parmesan cheese - the combinations adds great flavor.
- Peaches - fresh is always better.
- Basil - adds some freshness.
- Emeril's Essence seasoning - can use any cajun seasoning.
- Cornmeal - helps prevent the dough from sticking to the peel.
How to Make Peach BBQ Chicken Pizza
- Sprinkle cornmeal on peel or parchment paper and place pizza dough on it. Add even layer of BBQ sauce.
- Spread gouda cheese on top.
- Add chicken, peaches, goat cheese, Parmesan cheese and a sprinkle of Emeril’s Essence.
- Place in oven for 4-5 minutes or until cheese is bubbling and top is slightly charred. Top with some fresh basil.
How to Know Peaches are Ripe
There are a few ways to tell that a peach is ripe. The best way is if you see shriveled skin around the stem, that means it is ripe. The next best way is by giving a peach a gentle, yet firm squeeze with your fingers. If there's some give, it means the fruit is almost ripe. Be careful not to bruise though.
What are Keys to No-Knead Pizza Dough?
Honestly not much. Make sure you use lukewarm water for the yeast and then after you mix, just give it time to rise overnight. Probably the most important thing would be in a warm area, preferably around 72°F. After the dough has risen overnight transfer to a floured surface and shape in a ball, then let rise for a couple more hours.
Obviously with a no-knead dough you have to plan on making the pizza the following day. So if you’re like us and have Pizza Friday’s, you just make the dough Thursday night. However if you want to buy dough, most grocery stores carry it these days, but Trader Joe’s has the best!
Tips for Great Homemade Pizza
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I'm a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
Similar Pizza Recipes
- Barbecue Chicken Pizza
- Summer Pizza
- Goat Cheese Pizza
- Chicken and Bacon Pizza
- Apple Prosciutto Pizza
- Sicilian-Style Pizza
If you’ve tried this peach BBQ chicken pizza or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Peach BBQ Chicken Pizza
Ingredients
Pizza Dough
- 250 grams all-purpose flour (2 cups)
- 1 tsp sea salt
- ¼ tsp dry active yeast
- ¾ cup warm water
Pizza
- ½ lb chicken breasts or rotisserie chicken, shredded
- 1 tbsp olive oil
- salt and freshly ground black pepper
- ¼ cup bbq sauce (Sweet Baby Ray's)
- 8 oz gouda cheese, shredded
- 2 oz goat cheese, crumbled
- 1 large peach, thinly sliced
- ¼ cup freshly grated Parmesan cheese
- Emeril's Essence seasoning
- 3 tbsp fresh basil, chopped
Instructions
Pizza Dough
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Pizza
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
- If using chicken breasts, heat medium skillet with 1 tbsp olive oil over medium heat. Add salt and pepper to chicken and cook on skillet for 4 minutes on each side until completely cooked through and shred. If using rotisserie chicken, just shred and set aside.
- Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
- Add a light layer of BBQ sauce, making sure it's evenly spread. Add the gouda cheese evenly on top of sauce. Spread the cooked chicken and sliced peaches throughout the pizza. Top with some Parmesan cheese. Season the pizza with Emeril's Essence.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown. Top with some fresh basil.
Notes
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I'm a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
I’m a sucker for BBQ chicken pizza!