This Just Peachy Pizza uses summer peaches to the best advantage with goat cheese, basil, gorgonzola, and a balsamic drizzle that ties everything together.Jump to Recipe
Just Peachy Pizza
Pizza is something I always associate with summer because it’s a treat, one I like in almost any form.
From the greasy fatty pizzas sold out of the side of a street wall at 1:30 in the morning to the fancy gourmet ones that have kale and some cheese I can’t pronounce-it’s all good.
This Just Peachy Pizza with Goat Cheese, Basil, Gorgonzola, and Balsamic Drizzle definitely belongs on the more gourmet side of the scale, but don’t hate.
Use Good Quality Ingredients
Ingredients always matter but especially when there is no sauce. I love a good pizza sauce but without one, every ingredient really stands out on its own, so they better be amazing tasting.
First, pick your favorite pizza crust (store bought or homemade, thin or thick, etc.). However, I would recommend a thinner crust.
All the toppings are light and I feel a really thick crust would overpower the flavors. I have been using a pizza crust recipe from the Vitamix Whole Grains Cookbook that came with my dry blender container.
The peaches, which really make this a summer delight, I got at the farmers market and I made sure I chose good quality cheeses.
While I normally use a cheaper olive oil when food is baked, I would recommend using a higher quality olive oil for this pizza. Check out this Olive Oil Guide if you want to learn about olive oil quality.
The first time I made this I used a really nice olive oil but the second time I used a cheaper kind and I could taste the rancid-like bitterness through the other flavors.
Pizza sauce usually ties all the ingredients together. In this recipe, the balsamic vinegar drizzle does that. At the Santa Rosa Night Market one summer, I was introduced to true balsamic vinegar and I’ve never looked back. Yes, it’s more expensive but I frankly don’t care because it is A-M-A-Z-I-N-G!!!
You can see how much thicker it is just by looking at the residue on the glass. It is barrel-aged and produced in Modena, Italy and it is divine. This is $30 but worth it. And it really is not too bad considering you can spend a lot more on balsamic vinegar if you wanted.
However, if you don’t want to shell out more money you can always reduce the standard balsamic vinegar sold in grocery stores in a saucepan until it becomes thick. Adding some honey or sugar might also be necessary to get the right level of sweetness.
With these little tidbits in mind, I hope you enjoy this great summer peachy pizza as much as I did. Yes you do have to turn the oven on but it’s worth it, trust me.
Just Peachy Pizza with Goat Cheese, Basil, Gorgonzola, and Balsamic Drizzle
- m Favorite pizza crust (frozen homemade, SCD legal, paleo, whatever floats your boat-right now I’ using the recipe from the Vitamix Whole Grains Cookbook)
- 1 tablespoon olive oil
- 1 clove garlic minced
- Kosher salt
- 1 cup goat cheese (I used Humboldt Fog Cypress Grove Aged Goat Milk Cheese)
- 1 cup gorgonzola cheese
- 3 peaches thinly sliced
- 1/2 cup thinly sliced basil
- 2 tablespoons aged balsamic vinegar separated (I used Leonardo e Roberto’s Gourmet Blends, Traditional Balsamic Vinegar).
Thinly slice the peaches and put them into a bowl.
Drizzle one tablespoon of the balsamic vinegar over the peaches and mix until the peaches are evenly coated.
Place on a baking sheet lined with parchment paper or a non-stick baking mat and broil for 8 to 10 minutes.
Take out and let the peaches cool on the baking sheet. After they are cooled place them in the bowl again.
Preheat oven to 425 degrees Fahrenheit or whatever temperature is required for the crust you are using.
Thinly slice the basil. I do this by stacking the basil leaves on top of each other, rolling them together, and cutting them into thin slices. Add to the bowl with the peaches and mix so that the basil becomes coated with the balsamic vinegar and peach juice.
Drizzle 1 tablespoon of olive oil onto the pizza crust and spread or massage into the dough along with the minced garlic.
Sprinkle kosher salt evenly across the surface.
Spread or crumble the goat cheese evenly across the crust.
Place the peaches and basil on top.
Crumble the gorgonzola over everything.
Drizzle about 1 tablespoon (you might need a little more) of the balsamic vinegar across the pizza.
Bake for 15 to 20 minutes until the crust is crisp and golden brown.
Take out of the oven and let the pizza set for 5 minutes before cutting into.
When I was on the SCD diet I could not find a satisfying pizza crust recipe. I tried cauliflower, almond flour, coconut flour but nothing really tasted awesome and some of them left my stomach feeling very unhappy.
So I gave up on pizza. But now that I’m exploring my diet options again, I have returned (very happily) to pizza again. Here are some recommendations though if you want to make this SCD legal:
- In place of goat cheese use farmers cheese, dripped goat’s milk yogurt, or replace it with another mild tasting and light SCD legal cheese.
- While I did not find any satisfying pizza crust recipes, I liked many tortilla recipes while I was on the SCD diet. You could always make smaller versions of this on tortillas.
- Balsamic Vinegar is one of the confusing items on the legal/illegal list of the SCD diet. If it is true balsamic vinegar, then it should be fine. Look for ones made in Modena, Italy and that have been aged at least 12 years. Then you should be okay.