Homemade pizza has been a favorite in our home for a long time. The kids always request cheese and I try to come up with unique ways to either use leftovers in the fridge on a pizza, or make up our own varieties. My first ever blog post that I shared with the world was a recipe for a Potato Pizza. I still like that one, and recently made a similar kind using up produce before going on vacation.
Bradley took a work trip to Italy in May, and one of the things he raved about was the pizza. Of course! So, I had to ‘up’ my pizza making skills. Enter, our new favorite summertime pizza.
Don’t be nervous about putting peaches on pizza. This is one of the best combinations, and drizzled with a little bit of balsamic before eating makes it even better. And, bacon, I mean everything is better with bacon.
I have made this three times now and I found that you really can’t cut back on the bacon. An entire pound is needed for one pizza. Bradley prefers a tomato sauce, and my preference is a garlic butter sauce. Both are delicious, though. And, you could certainly swap out the peaches for another fruit, maybe figs or plums. I haven’t tried that, but it would probably be just as delicious.
//Peach, Bacon, Ricotta & Basil Pizza//
Dough for 1 pizza
Pizza sauce or garlic butter sauce (melt 2 tablespoons butter with 2 cloves minced garlic)
1 pound bacon, cut into 1-inch pieces and cooked
3 peaches, sliced thin
1/2 – 3/4 cup ricotta cheese
8 oz shredded Mozzarella cheese
Handful of fresh basil leaves
Balsamic vinegar, for drizzling
Preheat oven to 425F. Spread dough onto pizza pan and bake dough for 8 minutes. Remove from oven and spread with tomato sauce or garlic butter. Then, carefully spoon ricotta and spread as evenly as possible over top of the sauce. Sprinkle bacon and place peach slices around. Cover with Mozzarella cheese. Return to oven and bake for 10-15 more minutes, until cheese is melted and starts to bubble.
Top with basil leaves, slice and serve with balsamic vinegar.