Introduction

This Peachy Pizza combines the sweet juiciness of peaches with tangy goat cheese, bold gorgonzola, fresh basil, and a rich balsamic drizzle. It’s a delightful twist on traditional pizza that’s perfect for summer gatherings or a unique weeknight meal.

A round pizza with a thick, golden-brown crust sits on a dark pizza stone placed on a white marbled surface. The pizza is cut into slices, with one slice slightly separated from the rest. The toppings show several layers: a base layer of white melted cheese spreads unevenly across the crust, then a layer of thinly sliced orange and red peaches or nectarines arranged close together, followed by a sprinkling of fresh green basil leaves scattered on top. Small chunks of creamy white cheese are unevenly spread over everything, adding texture and color contrast. The crust edges look soft with a slight crispness from baking. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 favorite pizza crust (frozen or fresh)
1 tablespoon olive oil
1 clove garlic, minced
Kosher salt, to taste
1 cup goat cheese (such as Humboldt Fog Cypress Grove or aged goat milk cheese)
1 cup gorgonzola cheese
3 peaches, thinly sliced
1/2 cup thinly sliced basil
2 tablespoons aged balsamic vinegar (divided)

Instructions

Step 1: Thinly slice the peaches and place them in a bowl. Drizzle 1 tablespoon of balsamic vinegar over the peaches and toss until evenly coated.
Step 2: Arrange the peaches on a baking sheet lined with parchment paper or a non-stick mat. Broil for 8 to 10 minutes until slightly caramelized, then remove and let cool on the baking sheet. Once cooled, return the peaches to the bowl.
Step 3: Preheat your oven to 425°F (or the temperature recommended for your pizza crust).
Step 4: Stack the basil leaves, roll them tightly, and slice thinly to create chiffonade. Add the sliced basil to the peaches and toss gently to coat with balsamic and peach juices.
Step 5: Drizzle 1 tablespoon of olive oil over the pizza crust. Spread or gently massage it into the dough along with the minced garlic. Sprinkle kosher salt evenly over the surface.
Step 6: Spread or crumble the goat cheese evenly across the prepared crust.
Step 7: Layer the peaches and basil mixture over the goat cheese.
Step 8: Crumble the gorgonzola cheese evenly on top.
Step 9: Drizzle about 1 tablespoon of the remaining balsamic vinegar over the pizza; you can add a little more to taste.
Step 10: Bake the pizza for 15 to 20 minutes, or until the crust is crisp and golden brown.
Step 11: Remove from the oven and let the pizza rest for 5 minutes before slicing and serving.

Tips & Variations

Use ripe peaches for the best balance of sweetness and juiciness.
If you prefer a smokier flavor, consider adding a few thin slices of prosciutto after baking.
Swap basil with fresh arugula added just before serving for a peppery touch.
For a vegetarian version, omit any meat additions and focus on fresh herbs and cheeses.
Lightly brush the crust with olive oil and garlic to enhance flavor and prevent sogginess.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F for 8–10 minutes to keep the crust crisp. Avoid microwaving if possible, as it can make the crust soggy.

How to Serve

A fresh pizza cut into slices is shown on a dark wooden board against a white marbled background. The pizza has a pale golden crust that is thick and slightly airy. The first layer is a white creamy cheese spread, topped with carrot-orange and deep red slices of fruit or vegetable arranged evenly across its surface. Scattered over these are small crumbles of white cheese with a soft texture. Thin, dark green leaves, possibly herbs, are spread throughout the top layer, adding a textured and fresh look. The pizza surface has some browned, bubbly cheese spots, indicating it was baked. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mozzarella instead of goat cheese?

Yes, fresh mozzarella can be used for a milder, creamier base, but it will change the overall flavor profile by reducing the tangy notes that goat cheese provides.

Do I have to broil the peaches before adding them to the pizza?

Broiling the peaches caramelizes their sugars and intensifies their flavor, adding depth to the pizza. However, you can skip this step if you prefer a fresher, lighter taste.

Peachy Pizza with Goat Cheese, Basil, Gorgonzola, and Balsamic Drizzle Recipe

Print Recipe

★★★★★

4.5 from 63 reviews

This Peachy Pizza features a delightful combination of creamy goat cheese, tangy gorgonzola, fresh basil, and sweet peaches with a balsamic vinegar drizzle. The peaches are lightly broiled to intensify their sweetness before being layered on a crispy pizza crust with garlic olive oil and cheese, then baked to perfection. Ideal for a unique, gourmet twist on a classic pizza.

Author: Lena
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 1 large pizza (serves 4) 1x
Category: Main Dish
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

For the Peaches:

3 peaches, thinly sliced
2 tablespoons aged balsamic vinegar (divided)

For the Pizza:

1 favorite pizza crust (frozen or fresh)
1 tablespoon olive oil
1 clove garlic, minced
Kosher salt, to taste
1 cup goat cheese (such as Humboldt Fog Cypress Grove, aged goat milk cheese)
1 cup gorgonzola cheese
1/2 cup thinly sliced fresh basil

Instructions

Prepare the Peaches: Thinly slice the peaches and place them in a bowl. Drizzle 1 tablespoon of balsamic vinegar over the peaches and mix to coat evenly.
Broil Peaches: Arrange the peaches on a baking sheet lined with parchment paper or a non-stick mat. Broil for 8 to 10 minutes until slightly caramelized. Remove and let cool on the baking sheet, then return the peaches to the bowl.
Preheat Oven: Set your oven to 425°F (218°C) or follow the temperature recommended for your pizza crust. This ensures a crispy golden crust.
Prepare Basil: Stack basil leaves, roll them tightly, and thinly slice to create chiffonade. Add the basil to the bowl with the cooled peaches and mix to coat with the balsamic and peach juice.
Prepare the Crust: Drizzle olive oil onto the pizza crust. Massage the oil and minced garlic evenly into the dough surface. Sprinkle kosher salt uniformly over the crust for flavor.
Add Goat Cheese: Spread or crumble the goat cheese evenly over the crust, creating a creamy base layer.
Add Peaches and Basil: Distribute the balsamic-coated peaches and basil evenly on the crust over the goat cheese.
Add Gorgonzola: Crumble gorgonzola cheese over the entire pizza to add a sharp tangy flavor.
Drizzle Balsamic: Drizzle about 1 tablespoon (or slightly more if desired) of aged balsamic vinegar across the top of the assembled pizza for a sweet and tangy finish.
Bake the Pizza: Place the pizza in the preheated oven and bake for 15 to 20 minutes until the crust is crisp and golden brown and the cheeses are melted.
Rest and Serve: Remove the pizza from the oven and allow it to set for 5 minutes before slicing to let flavors meld and the cheese set slightly.

Notes

Broiling the peaches before placing them on the pizza intensifies their sweetness and softens their texture.
Using a high-quality aged balsamic vinegar adds complexity and complements the cheeses and peaches beautifully.
Adjust the amount of balsamic vinegar drizzled on top to your preferred taste intensity.
You can use fresh or frozen pizza crust depending on convenience.
Allowing the pizza to rest after baking ensures easier slicing and better flavor integration.

Keywords: Peach pizza, goat cheese pizza, gorgonzola, basil, balsamic drizzle, sweet and savory pizza, gourmet pizza, easy dinner recipe