Delicious, beginner-friendly pizza crust topped with the succulent flavors of summer. A sweet and savory pie that’ll make you skip the delivery. Make this skillet peach pizza recipe part of your weeknight rotation!
Can you tell I’m really into peaches yet? With the stone fruit in abundance this time of year, peach desserts and beverages are a no- brainer, but I wanted to break up that routine with a savory peach recipe. Add to that a pizza craving, and here we are.
Peaches on a pizza? I know- not the most traditional topping. But I consider pizza crust to be a blank canvas to create whatever the hell you want. What I wanted was soft roasted peaches , onion, and a sweet basil tomato sauce to marry the flavors. I think you’ll want some too.
Why a Skillet?
A cast iron skillet is a near perfect cooking apparatus. Even heat, durability, and better flavor- what else could you want? And it’s just really lovely to serve and display a meal inside one. I actually used a skillet that doubles as the top to my dutch oven for this recipe and the results were *muah*.
I’m interested in what y’all think about this flavor combination. Give this one a try and leave a comment!
Roasted Peach Skillet Pizza
Equipment
- stand mixer (optional)
Ingredients
- 1/2 packet active dry yeast 3/4 tsp
- 1 tsp sugar
- 7 tbsp warm water not to exceed 115°
- 1 cup all purpose flour
- 2 tbsp olive oil
- 1 tbsp cornmeal optional
Sauce and Toppings
- 1/2 cup strained tomatoes
- 2 1/2 tbsp sugar
- 10-14 basil leaves
- Parmesan cheese
- 1 ripe peach thinly sliced
- 1/4 cup diced onion
Instructions
- Add sugar and yeast to warm water. Mix gently and let sit for 3-5 minutes, or until all yeast dissolved and mixture is foamy.
- Combine flour and salt in a large bowl or stand mixer. Add dissolved yeast and olive oil to flour, combining until the mixture forms a sticky ball of dough. If mixture is overly wet/ sticky, add additional flour one tablespoon at a time.
- Knead dough by hand or with mixer attachment until smooth. Place in a well oiled bowl and cover with plastic or clean kitchen towel. Let sit for an hour or until dough has doubled in size. After the rise, punch down. At this point, you can immediately roll out or place in the refrigerator for later use (store in airtight container).
- *Preheat oven to 500 at least 15 minutes before baking. Preheat skillet
- To make sauce, combine tomatoes, sugar, 7 of the basil leaves and general seasonings (salt, pepper, and garlic powder) in a small saucepan. Bring to a rolling boil then simmer for 5 minutes.
- Sprinkle cornmeal into preheated skillet then gently press out and stretch dough to the shape of your skillet. Spread sauce generously, avoiding edges. Sprinkle Parmesan evenly, followed by onions and peaches. Cook for 11-13 minutes, broiling on high for an additional minute for deeper color. Garnish with torn leftover basil.
Notes
- If you’re new to dough, give this video from Martha Stewart a watch. Some helpful tips on consistency and working with sticky dough.
- For an extra touch of color and flavor. Brush edges of dough with olive oil before placing in the oven.
- Feel free to experiment with cheeses/ toppings. The peach would also work well with sage, mascarpone, or Italian sausage.