This pizza is a version of what sometimes appears on the menu at the pizzeria near my house. I loved the combination of sweet, fresh peaches and crispy bacon so much that I started making it myself. Don’t skimp on pickled onions or fresh basil. It really adds a lot of features.
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- yield:
- Four 1 serving
- Preparation time:
- 30 minutes
- total time:
- 45 minutes
material
For pickled onions:
- 1/2 c.
champagne vinegar
- 1 tablespoon.
sugar
- 1/2 1 teaspoon
black peppercorns
- 1 c.
thinly sliced red onion
For pizza:
-
Cornmeal, for baking sheet All-purpose flour, for work surface
- 1 lb.
Commercially available pizza dough (room temperature)
- 1 c.
whole milk ricotta cheese
-
Kosher salt and freshly ground black pepper
- 1/2 lb.
Thick-sliced bacon (about 5 pieces), boiled and coarsely chopped
- 2
medium peach, sliced
- 1/3 c.
pickled red onions
- 1 tablespoon.
pure honey
- 1 1/2 tablespoon.
Olive oil
- 1/4 c.
fresh basil
direction
-
- step 1 Make onion pickles. Combine vinegar, sugar, and pepper in a small saucepan over medium heat and simmer until sugar dissolves, about 1 minute. Add red onion and cook for 1 minute. Cool completely. (This will make about 1/2 cup.)
- step 2Make the pizza: Preheat oven to 475°F. Sprinkle a baking sheet with cornmeal or line with parchment paper. On a lightly floured work surface, shape the pizza dough into a 12-by-10-inch rectangle and transfer to the prepared baking sheet. Spread the ricotta over the dough, leaving a 3/4-inch border around the perimeter. Season with salt and pepper. Top with bacon, peaches, and 1/3 cup pickled onions. (Save the rest for another use.) Gradually drizzle in the honey and oil.
- step 3Bake for 15-17 minutes until the dough is deep golden brown. Top with basil. Serve immediately.
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