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Homemade dough with ricotta cheese, fresh peaches. bacon, basil and balsamic vinegar make this peach ricotta pizza one of a kind.
You can never have enough pizza these days - from chicken and bacon pizza to four cheese white broccoli pizza.
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 winding down (and potentially your supply of fresh peaches), give this one a try before it's too late!
Recipe Ingredients
- Pizza dough - store-bought or homemade works.
- Olive oil - the base for the pizza.
- Ricotta and Parmesan - the combination of cheeses make for a tasty pizza.
- Peaches - use fresh if possible.
- Bacon - adds saltiness.
- Balsamic reduction - adds a fruity tart flavor.
- Basil - adds some freshness.
Step-by-Step Instructions
- 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.
- 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.
- 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.
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.
How to Make Balsamic Reduction
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 1/4 cup and thicker.
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 this 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. In this case, the olive oil is and the balsamic vinegar 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 peach ricotta pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
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
Ingredients
No-Knead Pizza Dough
- 250 grams all-purpose flour (2 cups)
- 1 tsp sea salt
- 1/4 tsp dry active yeast
- 3/4 cup warm water
Pizza
- 6 slices bacon, chopped
- 2 tbsp olive oil
- 1 cup ricotta cheese
- 2 peaches, sliced thin
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- drizzle of balsamic reduction
Instructions
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.
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. Heat medium skillet over medium heat. Add bacon and cook until crisp. Remove bacon and place on paper towel-lined plate.
- 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.
- 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.
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. 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.
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