Peach Pizza Recipe

Preheat

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating at least 30 minutes. If using a sheet pan, put it in the oven to heat for 10 minutes or simply use a parchment-lined pan.

Prepare dough

On a lightly floured surface, stretch or roll pizza dough to a 12-inch round (or desired shape) about 1/4-inch thick. If dough resists, let rest 5 minutes then continue. Transfer dough to a pizza peel dusted with cornmeal or to a parchment-lined baking sheet.

Flavor base

In a small bowl, combine olive oil and minced garlic. Brush the mixture evenly over the dough, leaving a 1/2-inch border for the crust. Lightly season the oiled dough with 1/4 tsp salt and a few grinds of black pepper.

Arrange the fresh mozzarella pieces evenly over the oiled dough, leaving the border untouched. Scatter thin peach slices on top of the cheese in a single layer, overlapping slightly if needed. If using, distribute thin red onion slices sparingly so they don’t overpower the peaches.

Sprinkle the remaining 1/4 tsp salt evenly across the toppings and a light dusting of freshly ground black pepper. If you like heat, sprinkle crushed red pepper flakes over the pizza.

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating once halfway through, until crust is golden and cheese is bubbling and slightly browned. Exact time depends on oven and stone—watch closely after 7 minutes.

Remove the pizza from the oven and let rest on a cutting board 2–3 minutes so the cheese sets slightly and toppings settle.

Top the hot pizza with fresh arugula, distributing it evenly over the peaches. Drizzle balsamic reduction or glaze in a thin spiral or zigzag over the arugula and peaches (about 2 tablespoons total).

Finish with a light dusting of finely grated parmesan across the whole pizza and an additional small crack of black pepper if desired.

Slice into 6–8 pieces and serve immediately. Leftovers can be warmed briefly in a 350°F (175°C) oven for 5–7 minutes to refresh the crust.