Our pizza is striped!
These are not just any stripes — they’re elegant, intentional, and perfect for our peach-topped pizza.
Look at those slices!
Finding really great, ripe organic peaches around here is rare, so I was thrilled to stumble on a few. Still, your peaches don’t need to be perfectly soft — roasting brings out their sweetness and caramelizes them, and they get even better topped with creamy burrata on warm pizza dough.
It’s a total win.
You might remember I told Eddie a while back that I wanted to make a peach ricotta pizza and he thought it was a terrible idea. Naturally, that made me even more determined to try it.
So I did — and he took a bite. He even said he liked it. He insisted it wouldn’t be a main course for him, though; for Eddie, this pizza works as an appetizer or snack, something to enjoy before his “real” pizza piled high with meats and cheeses.
Side note: I’m officially declaring that every pizza should get a generous helping of burrata. It makes everything better.
This isn’t the first time I’ve put peaches on pizza — I made a summer pizza a few years ago — and it’s true: peaches taste like summer, and putting them on pizza makes the whole thing taste like summer too.
Let’s talk about the spicy microgreens. I get fixated on ingredients sometimes, and microgreens are my latest obsession. You can use any microgreens you find — they add bright color, a peppery bite, and a nice texture. I swapped my usual arugula for them and loved the result.
The pizza is wonderfully cheesy, lightly sweet from the roasted peaches, and finished with a balsamic glaze and fresh herbs. With the microgreens on top, it feels fresh and balanced — a delicious summer pizza that’s as pretty as it is flavorful.
Peach Ricotta Pizza with Spicy Microgreens
1
large pizza, serves about 4
2 hrs
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Ingredients
Dough
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
Pizza
- 3/4 cup ricotta cheese
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- 3 to 4 peaches, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- 1 large ball of burrata cheese
- 1 cup spicy microgreens (or any microgreens available)
Instructions
- In a large bowl, combine the warm water, yeast, honey, and olive oil. Stir and let sit until foamy, about 10 minutes. Add 2 1/2 cups of the flour and the salt, stirring until the dough begins to come together but remains sticky.
- Form the dough into a ball and work in the remaining 1/2 cup flour on a floured surface, kneading for a few minutes. Rub the bowl with a bit of olive oil, place the dough inside turning to coat, cover with a towel, and let rise in a warm place for 1 to 1 1/2 hours.
- After the dough has risen, punch it down and shape it into your preferred pizza form. This recipe yields one large pizza to serve about 3–4 people. Place on a baking sheet or pizza peel, cover, and let rest for 10 minutes.
- Meanwhile, press the ricotta between paper towels to remove excess moisture. Preheat the oven to 425°F (if using a pizza stone, preheat to 475°F and adjust baking time).
- Brush the dough edge with 2 tablespoons of olive oil and sprinkle the minced garlic over the surface. Spread the ricotta in an even layer, leaving a 1-inch rim. Arrange the peach slices on top, season with salt and pepper, and drizzle with the remaining olive oil. Scatter the cilantro, basil, and rosemary over the peaches. Carefully tear the burrata and distribute it across the pizza, pulling pieces outward toward the edges.
- Bake 20–25 minutes (or 15–20 minutes on a pizza stone) until the cheese is golden and bubbly. Remove from the oven, top with the spicy microgreens, slice, and serve immediately.
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Striped and delicious.