The best pizza recipes are those that combine opposite flavors into enticing new experiences. An example is our fig and ham pizza, featuring fig jam as the sweet ingredient and ham as the salty ingredient. This time, though, here we have a different suggestion for the sweet ingredient: peaches! Here’s a peach pizza!
Not only there’s a salty and a sweet ingredient, we also have a suggestion to give quite a strong third flavor: pesto! Made mainly with basil and cheese, pesto should be an interesting touch for your pizza. That said, it’s recommended you don’t use a pesto with too strong of a flavor. It should be a complement to the pizza, not the big star. If you don’t feel confident you have a pesto that won’t overshadow everything, you may want to try this recipe with normal tomato sauce.
This recipe is a little bit finicky in that the end result may not be up to everyone’s tastes. Regardless, it’s definitely worth a try. Who knows, maybe you’ll end having a new favorite pizza!
Peach and Ham Pizza
- 1 cup pesto
- 2 ripe peaches each one into eight pieces or slices
- 1 cup mozzarella cheese sliced
- 4 ham slices
- 1/2 cup black olives chopped
- Preheat the oven at 500 °F
- Cover the dough with the pesto sauce. It's okay if the layer of pesto isn't thick, what matters is that you cover the entirety of the dough, without leaving empty spaces. Also make sure not to leave dollops of pesto anywhere, to avoid making parts where the pesto is too concentrated.
- Make a layer of ham by covering the pesto with the ham slices. Make sure you cover the entire pizza. Spread the chopped olives all over the pizza.
- Cover the ham and olives with slices of mozzarella cheese. Try not to leave many empty spaces. Although the cheese will melt in the oven, it may not extend enough to cover large empty spaces.
- Place the peaches on the pizza. Distribute them in a way that all servings have peach on them, don't pile too much on the same area.
- Bake the pizza for ten minutes, until the cheese has melted nicely and the crust is browned.