Peach & Caramelized Onion White Pizza with Goat Cheese & Arugula Salad

Peach & Caramelized Onion White Pizza

with Goat Cheese & Arugula Salad

55 MIN
+$1.99/serving 4 Servings
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    From the Test Kitchen

    For bold, summertime flavor, we’re topping this crowd-pleasing pizza with sweet, caramelized onion and spicy, seasoned peach. It's all layered over two cheeses: melty mozzarella and tangy goat.
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    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Peach & Caramelized Onion White Pizza with Goat Cheese & Arugula Salad
    Title
    • 3 oz Diced Pancetta
    • 22 oz Pizza Dough
    • 1 Peach
    • 1 Yellow Onion
    • 4 oz Grape Tomatoes
    • 4 oz Arugula
    • 1 Lemon
    • ⅓ cup Béchamel Sauce
    • 2 oz Goat Cheese
    • 4 oz Fresh Mozzarella Cheese
    • 1½ tsps Calabrian Chile Paste
    • 2 tsps Honey
    • 1 Tbsp Sherry Vinegar
    • 2 Tbsps Sliced Roasted Almonds

    Peach & Caramelized Onion White Pizza

    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve, pit, and thinly slice the peach. Halve the tomatoes. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the honey; season with salt and pepper. Stir to combine. In a separate bowl, combine the béchamel and mozzarella (tearing into small pieces before adding). Season with salt and pepper; stir to combine. In a separate bowl, combine the sliced peach, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to combine.

    2 Caramelize the onion

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

    Caramelize the onion
    Assemble & bake the pizza
    3 Assemble & bake the pizza

    Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Dock the dough all over with a fork to prevent it from bubbling in the oven. Leaving a 1-inch border around the edges, evenly top the prepared dough with the béchamel-mozzarella mixture, caramelized onion, seasoned peach, goat cheese (crumbling before adding), pancetta, and a drizzle of olive oil. Bake, rotating the sheet pan halfway through, 17 to 22 minutes, or until the cheese is melted, the crust is golden brown, and the pancetta is cooked through. Remove from the oven and let stand at least 2 minutes.

    4 Make the salad & serve your dish

    Just before serving, to the bowl of dressing, add the arugula and halved tomatoes. Toss to combine. Taste, then season with salt and pepper if desired. Carefully transfer the baked pizza to a cutting board; cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Garnish the salad with the almonds. Enjoy!

    Make the salad & serve your dish
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