I have one final homage to summer for you guys today!
I am so conflicted this year about the seasons changing. Of course, I’m always a bit sad when summer ends, but I LOVE the fall. It’s my favorite season, and I’m always excited when those first few chilly mornings arrive. I can’t wait to break out my sweaters and crank up the oven for fall baking.
But this year is different. Just like everything else this year. I’m still excited for fall, but I’m anxious about what it will bring. Kieran starts school next week, and our district has rolled out a hybrid teaching model. Meaning, he’ll be attending in-person instruction some of the time and homeschooling the rest of the time.
I’m nervous about the virus. About what it means for our asthmatic kid and my 68-year-old parents. About the election. About the continued social injustice in our country. About our general mental state when we’re mostly cooped up inside. About my ability to keep working while also homeschooling my child AND taking care of my 18-month-old. About A LOT OF THINGS.
So I’m heading into this season with hope but also a lot of trepidation. I think a lot of us are.
Anyway. Back to the food! This pizza is a celebration of the end of the summer! Now, if you’re getting upset with me because I’m rushing the end, just know that I won’t be shoving pumpkin spice everything down your throat next week. I’m just excited about the change. As weird as this school year will be, I’m still looking forward to it. I’m a forever nerd. I haven’t been in any type of formal schooling in 16 years, but I still get excited every fall for the start of school.
This pizza is perfection. It is gooey and cheesy and garlicky, just like white pizza should be, but it’s also bursting with juicy, sweet peaches, fresh herbs, and salty bacon. Hello, FLAVOR.
It’s pretty much one of the most delicious things I’ve made. And I think it’s the perfect (unofficial) send off for summer.
Dan isn’t the biggest fan of peaches. Meaning, he’ll eat them, but they aren’t his favorite and he would never go out of his way to eat one. Me? I LOVE THEM. One of the best parts of summer, if you ask me. So, as you can imagine, when I told him I was making peach pizza, he didn’t exactly jump up and down with excitement. I received a couple skeptical looks and could see the wheels turning in his head: “what am I going to eat instead?”
Well. I can say that Dan THOROUGHLY enjoyed this pizza, peaches and all. He actually RAVED about it when he had finished his fourth slice. He couldn’t stop picking at it the rest of the night. This is the second peach recipe he’s done this with this summer. Maybe adding pork is the key? Maybe I’m turning him after all?
I have to agree with him on this one. This pizza is spectacular. It has so much incredible flavor, varying textures, a little sweet and a little salty, and loads of cheese.
It’s everything summer should be in one delicious carby package.
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Peach & Bacon White Pizza with Ricotta
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This Peach & Bacon White Pizza with Ricotta is everything summer should be in one carby package. It’s gooey and cheesy, garlicky, loaded with juicy, sweet peaches, and has a salty bite from crumbled bacon. It’s how summer pizza should be done!
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, finely minced or grated
- 1 teaspoon dried Italian herbs
- ½ teaspoon garlic salt
- 1 lb pizza dough (store bought or homemade)
- Flour for rolling out the dough
- 2 cups shredded mozzarella cheese
- ½ cup ricotta cheese
- 2 ripe peaches, pitted and sliced
- 6 slices of bacon, cooked and crumbled
- ½ cup grated parmesan cheese
- Fresh basil, for garnish
Instructions
- Preheat the oven to 500°F and place a pizza stone on the middle rack. If you don’t have a pizza stone, place a lightly oiled baking sheet in the oven to preheat.
- While the oven preheats, mix together the olive oil, garlic, dried herbs, and garlic salt.
- On a lightly floured surface, roll out your dough to desired shape and thickness. Evenly spread the olive oil mixture all over the crust, leaving a 1-inch border around the edges.
- Sprinkle the mozzarella evenly all over the crust. Dollop the ricotta over top.
- Layer on sliced peaches, arranging them so they are evenly covering the cheese. Top with the crumbled bacon and the grated parmesan cheese. Season everything with a little salt and pepper.
- Carefully transfer the pizza from the pizza peel onto the hot pizza stone in the oven. Bake for 15-20 minutes, checking on the pizza around 10-12 minutes, or until the crust is golden and crisp on the bottom and around the edges and the toppings are melted and gooey.
- Remove from the oven, allow to cool for a couple minutes, and then garnish with basil and slice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: pizza
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
Hi, thanks for sharing this awesome piece. I am having trouble measuring salt in my recipes. Can you guide me what to do?
Meh 😑 sorry but this was a 4/10 for me. Maybe peaches were not sweet enough but honestly the whole thing was a miss. I was do hoping to love it 🥲
I’m a busy dad so I made this for the wife and I while our toddler went to bed and found it quicker for me to use a boboli pizza and to cook the peaches ahead of time and put a thin layer of ricotta on the boboli then put all the toppings and mozzarella then grilled it until done. Taste great and the peaches did not overpower any of the other ingredients or bacon.
I enjoyed this. My SC peaches were very sweet and complemented the pizza nicely. I added a balsamic glaze drizzle and it was perfect. I also think a spicy honey, kind of like what Brixx pizza uses, would be delicious.
So glad to hear it, Janice! Spicy honey would be delicious here! Thanks for taking the time to leave feedback 🙂