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.
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!