Tomato, Peaches and Cream Pizza

The real name of this is Tomato, Peaches and Cream Pizza with Jalapeños, Honey, and Basil, but that was too long really. Don’t you think? I have a hard time naming things, it just needs to be perfect. Maybe I over think it? Take my cat Minnie for instance. When Jeff and I got her from the Rescue Alliance in DC we didn’t even have a name for her until 3 days after the adoption was complete. I knew we needed either an Italian type name OR a Harry Potteresque name. Apparently this is a clear indication that I am a millennial. Anyway, we landed on Minerva, because the name both belongs to a Roman goddess and Professor Mcgonagall. Plus the nickname Minnie is cute, K? I digress.

Where were we? Oh yes Pizza. Another beautiful thing to come out of Italy. My preparation today is probably a far cry from the ancestral pizzas hailing from Naples, Italy. Regardless I think you’re going to like the combination of flavors.

The Dough

For this pizza I like a honey wheat crust. I think it gives the pizza a little something extra. Feel free to purchase your favorite pizza dough. No judgements. If you’d like extra credit feel free to make your own crust as well. I really like this recipe as well as this one. I’ve also adapted the latter and made my own recipe for a honey wheat. I’ve put it below temporarily until I make a new article home for it. It rises in 30 minutes, so quick for dough! Whatever you do, please pre-bake the crust. This keeps it from being soggy and sad.

The Toppings

The star of the show here are obviously the tomatoes it being Tomato Week and all. But I have to tell you, the peaches are a close second, maybe a tie. SHH, don’t tell the tomatoes! The secret ingredient is the creme fraiche. It doesn’t seem to be commonly used, I got the idea because Trader Joe’s uses it on their Tarte d’Alsac. It’s creamy and gooey, you’ll want to use it again. Pickled jalapeños provide a little kick in the form of acid and heat. Honey ties it all together. The basil and mozzarella, well they are perhaps the only obvious choices.

Make Tomato, Peaches and Cream Pizza as soon as you can, because you’re worth it. Am I allowed to say that? Is a makeup company going to come after me now? We’ll find out I guess.

Print Recipe

5 from 2 votes

Tomato Peaches and Cream Pizza

A sweet creamy and spicy tomato peach pizza with basil, jalapeños and honey. A creamy, sweet and spicy pizza with a honey wheat crust.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: American, Italian

Keyword: basil, honey, peach, pizza, spicy, tomatoes

Ingredients

• 1 honey wheat pizza dough see notes for crust options
• 1 tbsp olive oil plus more
• 1/3 c creme fraiche see note
• 1 large tomato heirloom, or another flavorful slicer
• 1 large peach
• 1/4 c pickled jalapeños or however many you want
• 4 oz fresh mozzarella
• 1 tbsp honey
• fresh basil

Instructions

• Preheat your oven to 450 degrees. Take your creme fraiche and cheese out of the fridge.
• Use a 18'x13" pan or similar Drizzle about a half table spoon of olive oil on your baking sheet and spread it around with your hands. Deflate your pizza dough and push it out to fill as much space on the pan as possible, stretch it and press it with your hands. If it starts to tear, let it rest 5-10 minutes and proceed. Spread the other half table spoon all over the top of the crust. Let rise 10 minutes.
• While the dough is rising slice your peaches and tomatoes thinly. If your tomatoes are large slice them in half. Drain the jalapeños and blot to remove excess moisture.
• Once your dough is looking a little puffy, poke it with a fork all over 15-20 times. Pre-bake your crust for 5-7 minutes, turning halfway if your oven has hot spots.
• Once the crust has begun to cook and just before it begins to brown, remove from oven. Allow to cool for a few minutes.
• Spread the creme fraiche over the pizza in a thin layer. Next layer tomato and peach slices alternately all over the pizza then scatter your jalapeños all over. Tear and scatter mozzarella. Lightly drizzle a bit of olive oil over the top of the pizza.
• Bake for 14-17 minutes or until cheese is bubbling. If desired, use your broiler for the last few minutes to brown the cheese a bit. Immediately after removing from the oven drizzle about a tablespoon of honey all over the pizza.
• Allow pizza to cool slightly before decorating with basil, slicing and serving. Enjoy.

Notes

As far as pizza crust goes, just about any crust will do, but I like a honey wheat crust with this pizza.  You can buy a great one from Trader Joe’s.  No judgements.  You can also make one see my recipe adapted from Sugar Spun Run.  It’s a white crust, but will work well too. 

Creme fraiche is a richer version of sour cream, I’ve found it at Trader Joe’s (a while ago) and at Whole Foods.  It’s worth the excursion I promise.  You could try regular sour cream, but I haven’t tested it myself.  If you try regular sour cream please let me know how it goes so I’ll be able to note it! 

Print Recipe

5 from 2 votes

Honey Wheat Pizza Dough

A quick and easy honey wheat pizza dough that only takes 30 minutes to rise. Wheat flour and all purpose flour combined make an easy to work with dough.

Prep Time5 minutes mins

Rising Time30 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: Dough, honey, pizza, Pizza dough, Wheat

Servings: 1 pizza

Ingredients

• 120 g all purpose flour, plus up to 30 g more about 1 cup
• 150 g whole wheat flour about 1 cup
• 1 tsp salt
• 1 packet instant yeast 2 1/4 teaspoon
• 1 dash garlic powder optional, adds more flavor
• 1 tbsp honey
• 2 tbsp olive oil plus more
• 3/4 c warm water about 105 degrees

Instructions

• In a large bowl whisk together both flours, take out about half.
• Whisk salt and instant yeast into the remaining flour. Add a dash or two of garlic powder if desired for more flavor.
• Add olive oil and honey to warm water, stir to dissolve honey.
• Add water to bowl and mix well with a rubber spatula or wooden spoon. Slowly add in the rest of the flour. Knead directly in bowl until dough comes together adding in up to 30g (3tbsp) extra all purpose flour if needed. The dough should still be sticky, but will form a ball and begin to clean the sides of the bowl when it's ready.
• Set the dough aside for a moment and oil the bowl with olive oil. Coat the sides. Place dough back in bowl and roll it around so that it too is coated in oil. This keeps it from drying out as it rises.
• Cover the bowl and set it in a warm place to rise. I have a proofing setting on my oven that I like to use. You could also just put your dough on top of the oven as it preheats. Preheat the oven to 450°.
• Once the dough doubles in size, it's ready. Punch down the dough to deflate and shape into a 12 inch disc or a rectangle, whichever you prefer. Pull, stretch and push the dough into the desired shape. I do this in my baking pan with a bit of olive oil in the bottom.
• You can top your pizza now or pre-bake the crust. I prefer to coat the top with a bit of olive oil and pre-bake the crust for 5-7 minutes and then add toppings to ensure that the crust isn't soggy.
• Baking times for your topped pizza will vary depending on your toppings, but somewhere around 15-20 minutes at 450° is usually what works for me. Pro tip: use your broiler for the last few minutes to get beautiful bubbly brown cheese.

Notes

Recipe adapted from Sugar Spun Run. 

Make it with Tomato, Peaches And Cream PizzaTomato, Peaches and Cream Pizza!