Recipe courtesy of Brick & Fire

Spicy Summer Peach Pizza

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  • Level: Intermediate
  • Total: 15 hr (includes rising and fermentation time)
  • Active: 1 hr
  • Yield: 3 pizzas (4 to 6 servings)
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Ingredients

Crust:

1 gram instant yeast

1 pound '00' Italian pizza flour, preferably Caputo, plus more for dusting 

2 grams salt 

1 ounce extra-virgin olive oil 

Toppings:

8 ounces Goat Cheese Creme Fraiche, recipe follows

3 ripe peaches, sliced into 8 wedges each 

1/2 red onion, sliced into thin strips 

3 jalapenos, sliced into 1/4-inch rounds (seeded if they are spicy ones!) 

9 ounces Italian shredded cheese blend (Asiago, Parmesan and Romano) 

Eighteen 5-inch strips thin-sliced pancetta 

1 cup fresh arugula

Goat Cheese Creme Fraiche:

1/2 cup (4 ounces) soft goat cheese (chevre)

1/2 cup (4 ounces) creme fraiche or sour cream 

Directions

  1. For the crust: Sprinkle yeast over 10 ounces warm water (90 to 100 degrees F?feels like mild bath water) and stir.
  2. Let sit 5 minutes to bloom.
  3. Add flour and salt to a stand mixer fitted with dough hook attachment and mix to evenly distribute.
  4. With mixer on a medium speed, slowly add yeasted water, then olive oil. Let mix until a smooth elastic dough ball forms, 6 to 7 minutes.
  5. Turn dough onto a floured work surface and knead by hand for 2 minutes.
  6. Form dough into a tight ball and place in a bowl. Cover with plastic wrap and let sit in a warm place to proof until it has approximately doubled in size, about 1 hour.
  7. Turn dough out onto a floured work surface and divide into 3 equal portions. Form each into a tight dough round by hand and place in smaller bowl. Cover with plastic wrap and refrigerate to slowly ferment, 12 to 24 hours.
  8. Turn dough out onto a floured work surface and spread by hand into approximately 12-inch pizza crusts.
  9. Carefully lift crusts onto a floured pizza peel or the back of a floured cookie sheet.
  10. For the toppings: Preheat the oven with a pizza stone in it on the highest setting possible; 650 degrees F in a wood-fired pizza oven or 500 degrees F in a conventional oven.
  11. Spread a thin layer (about 1/2 cup) Goat Cheese Creme Fraiche over each dough.
  12. Place 8 pieces of peach on each. Sprinkle sliced red onions around pizza.
  13. Place sliced jalapenos around pizza. Sprinkle cheese evenly over pizzas. Place 6 pieces pancetta in a spoke pattern around pizzas.
  14. Shimmy a pizza onto hot pizza stone in oven.
  15. Bake until edges are golden and crispy looking, 4 to 9 minutes.
  16. Remove from oven and sprinkle fresh arugula over top. Cut pizza into 6 wedges and serve. Repeat with remaining pizzas.

Goat Cheese Creme Fraiche:

  1. Soften goat cheese at room temperature for 30 minutes. Mix goat cheese and creme fraiche together until smooth and well combined.