Homemade dough with ricotta cheese, fresh peaches, bacon, basil and balsamic vinegar make this peach ricotta pizza one of a kind.
In Maryland, it is still peach season, so what does that mean? Well since it's Friday which is also pizza night in our household, it means trying another pizza with peaches! I was inspired by Half Baked Harvest to make this one.
You might think that we would get tired of pizzas, since we have it every Friday night. I'll let you know if that ever happens. What this pizza reminded us, is that we love ricotta and don't use it enough on our pizzas. Moving forward I'll definitely be using it more often!
This peach ricotta pizza has so many different flavors that hit your taste buds in one bite. I'm always a fan of the savory, sweet flavor combination and this one doesn't disappoint. If you aren't the biggest fan of bacon, then I really can't help you as you are totally missing out, but this recipe can easily be made without it.
At the end of the day, the star of this recipe is the peaches and for good reason. It's just something so unique for a pizza that I've got three different recipes that uses peaches. So with summer starting up, give this one a try before it's too late!
- Pizza dough - while I like to make my own, store-bought dough works fine.
- Cheese - the creaminess from the ricotta and nuttiness from the Parmesan cheese works great.
- Peaches - adds a fruity/acidic flavor that is complemented by the salty bacon.
- Bacon - bacon just makes everything better.
As with any recipe, you can mix up the ingredients you use. Some variations include:
- I like the the combo of ricotta and Parmesan cheese, but mozzarella, gouda, cheddar, fontina or havarti cheese all are good substitutes.
- While I like bacon for this recipe, you can also use prosciutto or go with the traditional ham.
- I like the concentrated flavor of the balsamic reduction, but balsamic vinegar works as well.
Cook the bacon in a skillet and remove when crispy. Add some olive oil and then spread the ricotta cheese over the dough, leaving the edges untouched.
Add the peaches and Parmesan cheese. Broil the peach ricotta pizza on a pizza stone for 4-5 minutes, or until bubbly on top. Then distribute the bacon evenly. Drizzle some balsamic reduction and add fresh basil.
Of course not. I just like making pizza dough, but you can buy fresh pizza dough where you roll out yourself or pre-baked crusts.
I still suggest buying the fresh dough. Most grocery stores carry it these days, but Trader Joe’s has the best!
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.
The stone holds heat and gives you a nice crust on the bottom which is important in a great pizza.
Let's be honest, there isn't anything wrong with cold pizza. But if you must reheat this peach ricotta pizza, don't do it in the microwave or it will get soggy.
Just place on a baking sheet in the oven at 375°F for about 10 minutes or until warmed through.
Homemade Balsamic Reduction
I usually just buy it at the store, but you are welcome to make your own reduced balsamic vinegar. Bring 1 cup of balsamic vinegar to boil in medium saucepan. Once boiling, reduce heat to medium-low and simmer for about 20 minutes until the balsamic is about ¼ cup and thicker.
Pro Tips/Recipe Notes
- Take the time to make your own dough. My go-to is this no-knead pizza dough.
- Find fresh peaches as it makes all the difference in the taste of this pizza.
- If you want more protein, cook up some chicken and place on top.
- Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.
Other Pizza Recipes
If you’ve tried this peach ricotta 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 Ricotta Pizza
No-Knead Pizza Dough
- 250 grams all-purpose flour (2 cups)
- 1 teaspoon sea salt
- ¼ teaspoon dry active yeast
- ¾ cup warm water
- 6 slices bacon, chopped
- 2 tablespoon olive oil
- 1 cup ricotta cheese
- 2 peaches, sliced thin
- ¼ cup freshly grated Parmesan cheese
- ¼ cup fresh basil, chopped
- drizzle of balsamic reduction
No-Knead 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.
- 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. Heat medium skillet over medium heat. Add bacon and cook until crisp. Remove bacon and place on paper towel-lined plate.
- Spread 2 tablespoons of olive oil around entire pizza. You can add more if dough isn't covered. Now spread the ricotta cheese over top. Top with sliced peaches and Parmesan cheese.
- 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.
- Remove from oven. Evenly distribute the bacon and drizzle with balsamic reduction and fresh basil. Don't overdo the balsamic as you want just a hint of it.
- 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. In this case, the olive oil is and the balsamic reduction are the sauces.
- 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.