In this week’s Martin & Sylvia story "The Enchanted Frog", the kids escape Momma and Daddy’s hot weather chores, with thoughts of heading next door to Mrs. Brown’s for some of her delicious peach pie.
While I would gladly choose peach pie with neighbors over canning tomatoes or cleaning the basement, I must confess that my favorite kind of peach pie isn’t the sweet kind—it’s peach pizza pie.
With beautiful August peaches, a peach pizza is a thing of beauty to behold. But even if your peach crop is less divine this year, baking the peaches in a hot oven will still intensify their sweetness.
Feel free to vary the cheese from the recipe below. We love the salty/sweet combination of peaches with a specialty “jack blue cheese” that our local grocery store sells, but if you can’t find that you can achieve the same result by mixing mozzarella and regular blue cheese crumbles.
I’m also including our favorite recipe for pizza dough, but if you’re pinched for time don’t let that stop you from making this pizza — just grab some store-bought.
One last thing: rolling out the dough is a great job for small helpers!
Peach Pizza Pie
1 recipe pizza dough (recipe below)
2 ounces shredded jack blue cheese (or a mix of blue cheese and mozzarella)
¼ red onion, sliced
1 peach, sliced
4-5 basil leaves, chopped
salt and pepper
Preheat your oven to 450 degrees and oil a baking sheet. Roll out your pizza dough, lay it on the baking sheet, and lightly coat the top with more oil.
Layer the cheese, onion, peaches, salt and pepper onto the dough, in that order. Bake for about 10 minutes, or until the edges of the pizza start to brown.
Remove from the oven, sprinkle with basil, slice, and serve.
1 packet (about 2 teaspoons) dry yeast
¾ cup tepid water
1 tablespoon honey
about 1¾ cups flour
1 teaspoon salt
2 tablespoon olive oil
You can make this dough by hand, but I prefer to use a stand mixer with a dough hook. To start, stir the yeast, water, and honey together in a large bowl. Add the flour, salt, and 1 tablespoon of the olive oil, and mix until the dough comes together in a ball. It shouldn’t be sticky, but it shouldn’t be dry and crumbly either — you may have to add more flour or more water to get the right consistency.
Sprinkle a little extra flour on a cutting board, dump the dough on top, and knead it for a few extra minutes. Return the dough to the bowl, coat the top with the other tablespoon of olive oil, and cover the bowl with a damp towel or plastic wrap. Allow the dough to rise for at least a few hours before you make your pizza.
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About the Author
The Sparkle Kitchen Series is created by Meryl Carver-Allmond.
Meryl lives in a hundred-year-old house near the prairie with her sweet husband, two preschoolers, one puppy, one gecko, and about ten chickens. While she's been writing since she could pick up a pen, in recent years she's discovered the joy of photography, too. She feels lucky to be able to combine those skills, along with a third passion — showing people that cooking for themselves can be healthy and fun — in her Sparkle Kitchen posts.