We’re probably a bit late to the whole fruit-on-pizza party, but we’re digging in now, and it tastes pretty great! We made our usual no-yeast pizza on the weekend and sliced up a fresh Okanagan peach to use. Thinly-sliced red onion, Anaheim pepper and fresh basil also made the list.
We sliced the peach quite thin, as we weren’t sure if the juicy fruit would make the pizza soggy. It didn’t… and we would probably slice the peaches a bit thicker next time, as they do shrink in the oven.
Twenty minutes later, with a nice drizzle of good-quality balsamic vinegar, and a quick sprinkle of sea salt and fresh-ground pepper, dinner was ready!
This is a perfect weeknight meal, as you can have dinner on the table in under 30 minutes, and the topping ideas are endless!
We used an olive oil for this one, but I think it would taste really good with a pesto-style sauce. Next time!
- Serves: 1 - 10"x13" pizza
- Serving size: 1 slice (12-slice pizza)
- Calories: 136
- Fat: 3.6 g
- Saturated fat: 1.0 g
- Carbohydrates: 22.1 g
- Sugar: 1.6 g
- Sodium: 175.3 mg
- Fiber: 1.0 g
- Protein: 3.8 g
- Cholesterol: 3.7 g
- 1 - 2 medium peaches, sliced into thin wedges
- ½ medium red onion, thinly sliced
- 1 medium pepper, thinly sliced
- 1 handful of fresh basil
- Cheese of your choice
- 1 tbsp extra-virgin olive oil
- Balsamic vinegar
- Salt and fresh-ground pepper
- 1 pizza base (we used our no-yeast recipe)
- Pre-heat the oven to 400°F. Mix your dough together and pat or roll into a thin rectangle (ours was about 10 x 13-inch in size). Place the dough on a piece of parchment paper and use an upside-down baking sheet as your pizza tray.
- Spread the olive oil on the pizza base, followed by the red onion, pepper, peach slices and cheese. Bake for 15 minutes. Tear up the basil and add it to the pizza, then bake for another 5 minutes, until the cheese starts to bubble and the crust turns golden brown.
- Remove from the oven and drizzle with balsamic vinegar. Sprinkle with sea salt and fresh-ground pepper, cut into slices and serve