4 cheese peach garlic butter pizza
Nothing like pizza and peaches to help coax me out of my mental rut.
I won’t bother recapping my current life scenarios – I did that already in the most recent Sidebar, so if you’re curious, head on over there. However, I will say motivation fell into the bottom of a dark well for awhile. I had to allow myself peace and rest for a bit, because I know nowadays if I force some kind of process, it will end up flopping and, thus, worsening my mood.
I’m usually happy to make pizza. Once my appetite settled and revamped, I knew a good cheesy pie was my ticket back in to regular recipe development. I love creating different flavor combos, I love photographing finished pizzas, and, mostly, I love eating the result.
And, of course, peaches are one of the most fantastic, rust-busting muses. So here we are. A big ole peachy pizza to kickstart a refreshed FMG cycle of recipes.
We’ve got here and quick and simple weeknight 4 Cheese Peach Garlic Butter Pizza. A simple herby buttery sauce, three kinds of cheese, and juicy ripe summer peaches. A drizzle of honey and lots of fresh basil finish off our delightful edible friend. 30 minutes tops from start to end. Not a bad way to greet the last full week of July, eh?
Butter Bath
I’ve used this garlic butter combo on a pizza before – the Spinach and Feta Pizza, to be precise – and I tell you what, it is a remarkable base when you’re just not feeling a red sauce. Which would’ve been weird with this pie anyway.
To make, simply smash some softened butter with minced garlic, fresh basil and oregano, dried fennel, lemon zest, and red pepper flakes. I would consider making a little extra for some kind of savory crostini or just a garlic bread accompaniment for pasta. Mmm.
Miss American Pie
You can save as much time as you please by buying a pizza dough from your favorite grocer. Trader Joes and Publix both have great slabs. If you enjoy a little extra dose of homemade goodness, whip up your own (as I usually do). Add an extra hour or so to your prep time and be sure to let the dough come to room temperature before starting. Cold dough will make you want to chuck the whole project off your balcony. It is not pliable whatsoever.
The assembly is quick. Divide your dough in half and, working with one at a time, push, press, and shimmy into a circle. Place onto a cornmeal-dusted baking sheet. Brush with a little olive oil and poke holes into the center to prevent a giant tumor from forming while you parbake.
Throw in a 500 degree oven for 5 minutes to set up the crust. This prevents a soggy bottom. No one likes a soggy bottom.
Then, put that shit together. Spread half the garlic butter over the crust, then sprinkle with a combination of mozzarella, gouda, cheddar, and parmesan cheeses. Top with plenty of sliced peaches. Drizzle with honey (or hot honey, if you’ve got some around). Bake for 8-10 minutes until golden, crispy, and gooey.
Slice up the pizza, drizzle with more honey if you please, and throw on some fresh basil. Eat hot. Just don’t burn your mouth, I don’t really condone that.
Cheers to new weeks, new hopes, and new pizzas.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Pizza master:
Spicy Sweet Pineapple Buffalo Cheddar Pizza
Olive Cheese Pizza with Feta Stuffed Crust
peach garlic butter pizza
Ingredients
- 1 lb pizza dough, homemade or store bought
- 4 tbsp butter, softened
- 4 cloves garlic, minced
- 1 tbsp fresh basil, chopped
- 2 tsp fresh oregano, chopped
- 1 tsp dried fennel
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes, or to taste
- 3/4 cup low-moisture mozzarella cheese, shredded
- 3/4 cup gouda cheese, shredded
- 1/2 cup sharp white cheddar cheese, shredded
- 1/4 cup fresh parmesan cheese, grated
- 2 tbsp honey
- 1 large peach, sliced
- fresh basil, to serve
Instructions
- Preheat oven to 500 degrees. Lightly sprinkle a large baking sheet with cornmeal.
- In a bowl, combine the butter with the garlic, basil, oregano, fennel, lemon zest, red pepper flakes, and a few cracks of black pepper.
- Divide the pizza dough in half. Push, press, shove, obliterate, etc. one half into a circle about 10 inches in diameter. Place on the prepared baking sheet. Poke holes all the way around the center of the crust. Brush lightly with olive oil. Bake 5-6 minutes until lightly golden.
- Spread half of the garlic butter over the parbaked crust. Sprinkle with half of the cheeses, then half of the sliced peach. Drizzle with honey. Bake for 8-10 minutes until the cheese is melty and the crust golden and crisp. Repeat with the second slab of dough and the remaining ingredients.
- Douse with a fuckload of fresh basil. Slice and serve hot.
