Peach-O-Rama Sheet Pan Pizza
Serves 6
In this focaccia-style pizza, sweet peaches are tossed with a touch of balsamic vinegar and sprinkled with Turkish urfa biber pepper flakes. These flakes, made from sun-dried peppers, boast the perfect balance of spice, acidity, and smokiness. Enjoy as an appetizer or as a light meal with a green salad.
Ingredients
- 2 pounds pizza dough (store-bought or homemade)
- 3 tablespoons extra virgin olive oil (divided use)
- 1/4 red onion (thinly sliced)
- 1 large, ripe peach (cut into thin slices)
- Aged balsamic vinegar (to taste)
- Flaky finishing salt (to taste)
- 1/4 teaspoon urfa biber or other dried pepper flakes
- 1 ounce goat cheese
- Basil leaves
Optional Ingredients
- Prosciutto
Directions
- Preheat oven to 500°F. Grease rimmed sheet pan with 2 teaspoons olive oil and set aside.
- Stretch pizza dough and press to fill bottom of sheet pan. (See Cook's Tip.) Brush with 2 tablespoons olive oil.
- In a medium bowl, toss onions with 1 teaspoon olive oil. Spread onions on top of dough. To the same bowl, add peaches and toss with a drizzle of balsamic vinegar. Arrange over onions.
- Crumble cheese and scatter over pizza. Sprinkle with salt and pepper flakes. Bake 9 to 15 minutes, rotating every 3 to 5 minutes, until golden.
- Top with basil and chopped prosciutto, if desired. Slice and serve.
Cook Tips
Store-bought pizza dough is available refrigerated and frozen. Once at room temperature, press two (1-pound) dough balls together and let rest 10 to 15 minutes before forming in pan. If pizza dough snaps back when stretching, allow to rest longer.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 450
- Fat: 11.0 g
- Saturated Fat: 1.5 g
- Trans Fat: 0.0 g
- Cholesterol: 5.0 mg
- Sodium: 490.0 mg
- Carbohydrates: 72.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 8.0 g
- Protein: 15.0 g