Spicy Peach & Goat Cheese Pizza with Caramelized Onion & Fresh Mozzarella

Spicy Peach & Goat Cheese Pizza

with Caramelized Onion & Fresh Mozzarella

45 MIN
+$2.99/serving 2 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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    Dietary Information

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    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      990 Cals (est.)
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    fresh
    ingredients
    Spicy Peach & Goat Cheese Pizza with Caramelized Onion & Fresh Mozzarella
    Title
    • 3 oz Prosciutto
    • 16 oz Pizza Dough
    • 1 Peach
    • 1 Yellow Onion
    • 4 oz Fresh Mozzarella Cheese
    • 1 oz Goat Cheese
    • ⅓ cup Béchamel Sauce
    • 1½ tsps Calabrian Chile Paste
    • 1 Tbsp Sherry Vinegar

    Spicy Peach & Goat Cheese Pizza

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the peach; halve, pit, and thinly slice. Halve, peel, and thinly slice the onion. In a 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. 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
    Bake the pizza & serve your dish
    3 Bake the pizza & serve your dish

    Meanwhile, 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). Using a fork, gently prick the surface of the dough all over to prevent air bubbles from forming. 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), and a drizzle of olive oil; season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. Carefully transfer the baked pizza to a cutting board; cut into equal-sized pieces. Top with the prosciutto (tearing into bite-sized pieces before adding). Enjoy!

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