Satisfy your sweet and salty cravings with this Bacon Peach Pizza. Simple on ingredients, big on flavor and one of the best pizza’s you can make at home. Salty, sweet, spicy and sassy. Have a slice!
Peach Pizza:
Get ready for a blast of flavor! I’m always brainstorming new flavor combinations to use in making pizza at home. After all, homemade pizza is such a quick dinner idea, ready in under thirty minutes. And always a fun project, as the ingredient combinations are endless.
This combination of sweet juicy peaches, savory bacon, and a spicy kick from jalapeno pepper slices may sound unconventional but trust me; this pizza is an explosion of flavors that will leave your taste buds asking for more.
And did I mention there’s plenty of Mozzarella cheese involved?
Once our Colorado Western Slope Palisade Peaches hit our markets, this peach pizza is one of the first things I make. It’s simply a great Summer pizza.
What we love about this peach pizza is the beautiful combination of contrasting flavors. The result is a perfect balance of sweet and savory, leaving you craving more with each bite. It’s hard to put into words how delicious it is.
About Palisade Peaches
Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.
Ingredients You’ll Need
- Pizza Dough: Use purchased pizza dough to make this a quick dinner.
- Mozzarella Cheese: Grated.
- Bacon: Thick sliced good quality please. Cut into one-inch chunks and fry until almost done. Who can resist bacon on pizza?
- Fresh peaches.
- Jalapeno pepper.
Ingredient Substitutions:
- If you don’t want to use fresh pizza dough, purchase a pre-made Boboli crust, or Whole Foods has a great pre-made crust.
- Cheese: Substitute a good melting cheese. Muenster, Monterey Jack, Pepper Jack, or Cheddar would work well here.
- Bacon: If you’re not a pork eater, substitute turkey bacon, or even shredded chicken. Peach and prosciutto pizza is also a good combo.
- Chile Peppers: Jalapeno peppers can be spicy hot. Substitute copped poblano pepper, or even a chopped red or orange bell pepper would work well here.
- I always like basil on pizza and it works well here as an add-on.
Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.
How can this Homemade Pizza be ready So Fast?
- I like to purchase pre-made pizza dough from my local grocery store. It’s inexpensive and ready to go. All you need to do is roll it out with a rolling pin, or for a more rustic look, use your hands to stretch the dough.
- I also like buying ready to bake pizza crusts. My favorite is Whole Food’s version of Boboli. It’s sold on the pasta and pasta sauce aisle. It’s a thin crust version that is sold in white or whole wheat and bakes up nice and crispy, almost like a flatbread pizza. And once toppings are placed, ready in ten minutes.
After a long day of work, having these quick fix products in your back pocket can be a game changer.
Step by Step Instructions, It’s Easy:
- Step 1: Preheat oven to 400 degrees.
- Step 2: Use a rolling pin or use your hands to stretch the pizza into a rustic style crust. Roll out the pizza dough on a floured parchment paper surface to your desired thickness.
- Step 3: Sprinkle a generous amount of the grated mozzarella cheese on the crust, reaching almost to the edge of the crust.
- Step 4: Sprinkle on the cooked bacon, sliced peaches and sliced jalapeno peppers.
- Step 5: Transfer the prepared crust with toppings to a baking sheet or pizza stone.
- Step 6: Bake pizza until edges are starting to turn golden and cheese is bubbly.
Peach Pizza Commonly Asked Questions:
Not at all. Unless you want to. Using a sharp knife, simply remove thin slices of the peach.
Easy! Cut off the top of the pepper. Using the handle of a thin spoon, scrape out the seeds and veins. That’s where the heat lives.
Our Tips for the Best 30 Minute Peach Pizza:
- Prep ahead: Cut the bacon in one-inch chunks and starting at a medium low heat, cook and brown until almost crispy and most of the fat has rendered. Don’t let it get over-browned, as it will continue to cook in the oven. While the bacon is cooking you can grate the cheese and slice the jalapeno and peaches.
- Don’t skimp on the cheese. Remember, there is no pizza sauce on this pizza.
- If you have one, use A Pizza Stone. A hot pizza stone that’s been heating in the oven for about 20 minutes. It heats more evenly than a sheet pan and it retains the heat yielding a crispier crust.
- Prepare the pizza on a lightly floured piece of parchment paper. This will allow you to easily pick up the pizza and place it on the hot pizza stone.
- If the dough starts to retract while rolling or stretching it out, let it rest for about 10 minutes. It simply means the gluten has become overworked and needs to rest.
- If you’d like to make your own quick homemade pizza dough recipe, take a look at this 30-minute recipe from Fleischmann’s Yeast. Using rapid rising yeast makes this a quick fix.
If you’re looking to shake up Pizza Night at your house, I highly recommend trying this peach pizza recipe … you can’t go wrong with bacon.
And if you’re looking for more fun pizza topping ideas, take a look at this recipe BBQ Brisket Pizza with BBQ Sauce. A great way to use up left over brisket. And one of our favorites that I call “Let it Brie”. A pizza with creamy brie cheese, pepperoni and green olives.
More Fun Recipes For Peaches
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Jalapano Bacon Peach Pizza
Equipment
- pizza stone or sheet pan
Ingredients
- 1 pound pizza dough or 1 pre-made pizza crust
- 12 ounces Mozarella cheese shredded
- 2 small jalapeno peppers stem removed, seeds and veins removed, thin sliced
- 1 large peach ripe, no need to remove skin, sliced
- 3/4 pound bacon thick sliced, cut in 1 inch lardons, and fried
- garnish options: chopped fresh basil or cilantro
Instructions
- Preheat oven to 400 degrees.
- Use a rolling pin or use your hands to stretch the pizza into a rustic style crust. Roll out the pizza dough on a floured parchment paper surface to your desired thickness.
- Sprinkle a generous amount of the grated mozzarella cheese on the crust, reaching almost to the edge of the crust.
- Sprinkle on the cooked bacon, sliced peaches and slices jalapeno pepper.
- Transfer the prepared pizza to a baking sheet or pizza stone. Bake pizza until edges of the crust are starting to turn golden and cheese is bubbly.
- Optional garnishes: chopped fresh basil, or chopped fresh cilantro.
Notes
- Prep ahead: Cut the bacon in 1-inch chunks and starting at a medium low heat, start cooking and browning until almost crispy and most of the fat has rendered. Don’t get it to over-browned, as it will continue to cook in the oven. While the bacon is cooking you can grate the cheese and slice the jalapeno and peaches.
- Don’t skimp on the cheese. Remember, there is no pizza sauce on this pizza.
- If you have one, use A Pizza Stone. A hot pizza stone that’s been hating in the oven for about 20 minutes. It heats more evenly than a sheet pan, it retains that heat and will yield a crispier crust.
- Prepare the pizza on a lightly floured piece of parchment paper. This will allow you to easily pick up the pizza and place it on the hot pizza stone.
- If the dough starts to retract while rolling or stretching it out, let it rest for about 10 minutes. It simply means the gluten has become overworked and needs to rest.
- If you’d like to make your own quick homemade pizza dough, take a look at this 30 minute recipe from Fleischmann’s Yeast. Using rapid rise yeast makes this a quick fix.
Nutrition
Bacon Peach Pizza … It’s What’s For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I would have never thought to put these ingredients together but it does look very good. I’ll be sure our pizza maker sees it for her thoughts.