Who doesn’t love pizza? One of my favorite things about making pizzas at home is that it can be catered to the season and there is an endless number of ingredient combinations you can use to make a tasty and healthier pie. I chose to make a peach pizza — or peach-za — because peaches are at the height of their season, and the first step in making a delicious recipe is using great ingredients.
To find the best quality and the largest variety of peaches, I recommend buying them at your local farmers market. It’s hard to find the perfect peach in the grocery store because they are usually harvested before they’re ripe in order to withstand shipping and storage conditions. Most farmers who are selling at markets will allow their peaches to mature on the tree, which lets them develop a high sugar content while keeping a firm texture. Farmers markets also offer a large variety of peaches that grow throughout the summer season, and it’s a treat to experience the different flavors and textures that each type of peach has to offer.
I made this pizza with my favorite West Coast peach variety, the O’Henry peach. I selected it for the following reasons: it is a freestone peach (which means the pit is easy to remove and it’s easy to slice), the slightly firm texture helps it hold up to cooking, and the acidity and intensely sweet flavor cut through the richness of the cheese. I recommend sampling ingredients to get a sense of how the flavors and textures will work together in a dish.
Enjoy this recipe or experiment with your favorite seasonal ingredients!
Optional: Partially bake pizza dough
Note: The pizza dough recipe makes five 12-inch pizza crusts. This recipe is for 1 pizza, which is enough for 4 servings.