Fruit, on a pizza? It might sound weird, but the sweet-and-savory combination here is surprisingly delicious. With a drizzle of balsamic glaze and a sprinkle of coarse salt and pepper, it’s perhaps the perfect pizza for summer.
It might sound like a strange combination, but, if you think about it, tomatoes are actually fruits so why not treat them as such? And if one fruit goes well with cheese (goat cheese, in this case), it seems logical that others would too: peaches in particular. They’re not going to last forever, so make the most advantage of the tree-ripened peaches while you still can!
So I realized after testing this recipe a few times that we had made something very similar years ago. The main difference between that pizza and this one is that the peaches were cooked. Here, I’ve opted to preserve the bright freshness of the ripe peaches by placing them on the pizza after it comes out of the oven.
This version also has tomato sauce, which makes it an actual pizza in Taylor’s mind at least (anything without tomato sauce he calls flatbread out of principle). The tomato plays surprisingly well with the peach, a combination I’d discovered years ago when I whipped up a tomato peach jam that blurs the line between savory and sweet. I mean, tomatoes are fruits, afterall, so why not treat them as such?
If you’re intrigued by the mention of this unique jam, different variations of the recipe can be found in both our cookbook (as an accompaniment to our parmesan beignets), and in my jam ebook series.
Needless to say, peach and tomato it’s a combination I turn to quite regularly, so the fact that it works equally well here in pizza form is no surprise.
I love using micro basil (or any microgreens, actually) when I can find them. Which is why I’ve been particularly excited to have found a regular vendor at the farmers market that sells all different kinds of them, freshly cut to order. I really hope he sticks around through the fall and winter too!
The small, young leaves are perfect for dishes like this, as they offer the perfect punch of basil flavor without any cutting or tearing required. I also find young basil to have a more delicate, herbal flavor; older, more mature basil tends to be harsher and sharper (the authentic pestos from the Ligurian coast of Italy are all made using young basil; it’s one reason why it’s the best pesto in the world and nothing else quite measures up.)