Peach ricotta 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! Enjoy!
Peach Ricotta Pizza
Ingredients
Pizza Dough
- 1 1/2 tsp dry active yeast
- 1/2 cup warm water
- 1 1/2 cups all-purpose flour
- 1 tbsp olive oil
- 1/4 tsp salt
Peach Ricotta Pizza
- 6 slices bacon, chopped
- 1 medium sweet onion, sliced
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp fresh thyme, chopped
- 1/2 cup shredded fontina cheese
- 1 cup ricotta cheese
- 2 peaches, sliced thin
- 1/4 cup fresh basil, chopped
- 2 cups fresh arugula
- 2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- sprinkle of cornmeal
- 3 tbsp toasted pepitas for topping
Instructions
Pizza Dough
- In mixing bowl, combine yeast and warm water. Mix and then let sit for 10 minutes until foamy. (You want water temperature to be between 105°F and 110°F to activate the yeast)
- Add flour, salt and olive oil and mix on medium speed with the dough hook attachment for about 8 minutes. You might need to add more dough, depending on consistency. The dough should bounce back when pressed and not stick to the sides of the bowl. You can also knead with your hands on a floured surface until dough comes together.
- Rub the same bowl with a little bit of olive oil and place dough in bowl, turning to coat it. Cover with saran wrap and a towel in a warm place, allowing it to rise for at least 45 min or until the dough doubles in size. (I always just place on top of oven as I'm heating it up at same time) Use when ready to bake your pizza!
Peach Ricotta Pizza
- Preheat oven to 450°F. Heat medium skillet over medium heat. Add bacon and cook until crisp. Set aside bacon and drain all but 1 Tbsp of bacon fat.
- Add onion, olive oil and honey and cook for 3 minutes with cover. Remove cover and continue to cook for an additional 20 minutes or until onions are golden brown, stirring frequently. Stir in thyme and bacon and cook for another minute.
- Lay out a piece of parchment paper on top of pizza peel. Sprinkle with cornmeal. Roll out the pizza dough on top of the parchment paper to your desired shape and thickness. You can use your hands to gently tug, pull and push the dough to how you want it to look as well. (Roller pin is better!)
- Spread caramelized onion and bacon mixture evenly across the pizza dough, leaving an inch around the edges. Top with fontina cheese and half of the ricotta cheese. Place the sliced peaches on top of cheese. Add the remaining ricotta cheese. Finish topping with Parmesan cheese. Brush crust with olive oil and lightly sprinkle the crust with Italian seasoning.
- Transfer pizza to pizza stone with parchment paper still underneath and bake for 15-20 minutes or until top is bubbly and bottom is golden brown. (The parchment paper makes it easy to be able to slide pizza dough off of peel, which I had much trouble with before discovering this trick)
- Gently toss the balsamic with the arugula and top over pizza, along with the toasted pepitas. Serve immediately.
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