Peach-and-Bacon Pizza
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
0 seconds
Rating
0 out of 5 stars
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Ingredients
4 servings
- 1/2 c. champagne vinegar
- 1 tbsp. sugar
- 1/2 tsp. black peppercorns
- 1 c. thinly sliced red onion
- Cornmeal, for baking sheet All-purpose flour, for work surface
- 1 lb. store-bought pizza dough, at room temperature
- 1 c. whole-milk ricotta cheese
- Kosher salt and freshly ground black pepper
- 1/2 lb. (about 5 slices) thick-cut bacon, cooked and roughly chopped
- 2 medium peaches, sliced
- 1/3 c. pickled red onions
- 1 tbsp. pure honey
- 1 1/2 tbsp. olive oil
- 1/4 c. fresh basil
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Preparation
Step 1
Make pickled onions: Cook vinegar, sugar, and peppercorns in a small saucepan over medium heat until sugar is dissolved, about 1 minute. Add red onion, and cook 1 minute. Cool completely. (Makes about 1/2 cup.)
Step 2
Make pizza: Preheat oven to 475°F. Sprinkle a baking sheet with cornmeal or line with parchment paper. On a lightly floured work surface, shape pizza dough into a 12- by 10-inch rectangle and transfer to prepared baking sheet. Spread ricotta on dough, leaving a 3/4-inch border all around. Season with salt and pepper. Top with bacon, peaches, and 1/3 cup pickled onions. (Reserve the rest for another use.) Drizzle with honey and oil.
Step 3
Bake until crust is deep golden brown, 15 to 17 minutes. Top with basil. Serve immediately.
Step 4
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