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Peach and Arugula Pizza

Peaches overflow our fruit bowl lately–I can’t stop myself from buying them. I come home from the farmer’s market and arrange them on the counter, not even pretending I’ll turn them into jam or chutney or something. One by one, between smoothies, slurping over the sink, and this peach and arugula pizza, the abundant blushing fruit disappears.

Peach and Arugula Pizza

It helps that plenty of arugula shows up in our farm share box at the same time, because peppery arugula and sweet-tart peaches love to flavor-play off each other. Bring red onion and balsamic dressing into the mix, and balance all with hardwood smoked cheddar cheese—we are talking big taste dimensions.

ingredients for Peach and Arugula Pizza

Robbie and I like to throw casual pizza parties, where guests gravitate to the highboy chairs at the bar counter for cocktail chatter, and to watch me roll and adorn pizzas. I have 2 well-seasoned pizza stones; when a hot pizza exits the oven, a new one moves in. We dive in as they come out, with the cook/entertainer/me taking breaks for sips.

Maybe I’m a masochist, but I try to make every pizza unique, using different ingredients on top of each. Our last party, the surprise hit was this balsamic-splashed peach and arugula pizza.

Peach and Arugula Pizza whole baked

You want to choose peaches that are more tart than sweet, and a day short of super-ripe. Slice the red onions so thinly they practically melt into the crust, and find the spiciest arugula you can get your hands on.

Make your pizza even more amazing with my homemade whole wheat crust. Thin crispy nutty whole wheat crust, with peaches, arugula, balsamic red onion, and smoky cheese on top–oh yeah! (If you don’t have time to make crust from scratch, get your pizza mojo rolling with a purchased pre-made dough—see below.)

Peach and Arugula Pizza recipe details:

  • Tillamook makes several different smoked cheddar cheese—I found the smoked medium-sharp at Costco. Utah’s Beehive Cheese Co. ages a delicious apple walnut smoked cheese.
  • You can buy balls of freshly made dough to roll, top and bake at Trader Joes’s and Whole Foods. Some artisan bakeries and pizzerias will sell you a bit of their dough, ask them.
  • Prep all the ingredients ahead and put in smaller bowls on a tray. Have the dough portioned and waiting in the fridge.
  • A hot pizza stone yields a super crisp crust. No stone? Use a baking sheet or a round pizza pan and allow a few more minutes for the pizza to bake. When it’s warm, in the summer, we bake our pizza outside, on the grill. Here’s how.

Peach and Arugula Pizza unbaked

  • Sprinkle a long-handled pizza peel with cornmeal, so pizzas don’t stick to the peel and so they slide easily from assembly to oven. If you don’t have a pizza peel, use a rimless baking pan sprinkled with cornmeal.
  • Please oh please, don’t let want of equipment keep you from homemade pizza–just sprinkle a baking pan with cornmeal, then assemble and bake the pizza right on the pan.

Peach and Arugula Pizza slice

It’s a party! #EatSeasonal September

Me and my peaches are psyched to be part of this September’s #eatseasonal recipe roundup—led by lovely Becky of Vintage Mixer. Each month Becky builds a seasonal food guide—and fabulous bloggers dream up yummy seasonally inspired recipes. Check out the links below—and celebrate September produce bounty!

Shredded Hoisin-Blackberry Chicken Tacos with Crunchy Slaw by Floating Kitchen

Raspberry Peach Hand Pies by Foodie Crush

Roasted Red Pepper and Sweet Potato Soup by Cafe Johnsonia

Pumpkin Apple Cake with Caramel Sauce by Climbing Grier Mountain

Zucchini Banana Brownies by Kitchen Confidante

Pesto Chicken Stuffed Spaghetti Squash by Cookin’ Canuck

Classic Carrot Cake by Vintage Mixer

Easy Roasted Vegetable Spaghetti by Simple Bites

Thai Carrot Cucumber Noodle Salad with Peanut Lime Dressing by Flavor the Moments

Slow Cooker Red Lentil Cauliflower Curry by Well Plated

Creamy Tomatillo Ranch Dressing by Mountain Mama Cooks

photo collage of September Seasonal Recipes

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Peach and Arugula Pizza
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Peach and Arugula Pizza
Homemade pizza is so good--prepare to be shocked at how much people will eat in a sitting. Make just the one pizza here, or double this recipe and make two. Idea: Throw a pizza party and make a bunch of different pizzas! Prep all the ingredients ahead and put in smaller bowls on a tray. Portion the proofed dough and keep it in the fridge until you roll it out. Figure a half of a pizza or more per person, because everyone will want a taste of each uniquely topped pie! And remember--leftovers are highly desirable.
Ingredients
  • 7 to 8 ounces pizza dough (½ recipe Whole Wheat Pizza Dough)
  • Cornmeal , as needed
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon Real Salt
  • Freshly ground black pepper
  • ½ red onion , thinly sliced (about 1 1/2 cups)
  • 3 to 4 ounces smoked cheddar cheese , grated, about 1 1/4 cups
  • 1 peach , cut in half, and into thin slices
  • 3 huge handfuls arugula , cut in 2-inch pieces
Instructions
  1. Whisk the olive oil, vinegar, salt in a bowl. Add a generous grind of the black pepper.
  2. Preheat oven to 475 degrees F. If you have a pizza stone, place it on the middle rack of the oven.
  3. On a lightly floured surface, roll the dough quite thinly into a 13-inch round.
  4. If you are using a pizza stone and peel, sprinkle the pizza peel generously with cornmeal. (see notes if you don’t have a stone or peel or if you have one and not the other)
  5. Transfer the crust to the pizza peel. Generously brush with some of the balsamic dressing.
  6. In a bowl, toss the onions with a tablespoon of so of the balsamic dressing, and then scatter the onions evenly over the dough, leaving a 1-inch border.
  7. Sprinkle with about ¾ of the cheese.
  8. Toss the arugula with the remaining balsamic dressing. Scatter on top of the onions and cheese. Arrange the peach slices over the arugula. Sprinkle with the remaining cheese. Give everything a generous grind of black pepper.
  9. Gently jiggle the pizza peel to make sure the pizza will slide off easily. Tip the peel to the back of the preheated baking stone, and pull it away quickly, releasing the crust onto the stone. Bake until the crust is brown, 8 to 10 minutes on the stone. (see notes)
  10. Remove the pizza stone from the oven, and place on a trivet or heatproof surface. Cut the pizza in wedges and serve. Alternatively, leave the pizza stone in the oven and slide the baked pizza back onto the peel or a rimless baking pan, then transfer to a serving platter.
Recipe Notes
  • No stone? Use a baking sheet and allow a few more minutes for the pizza to bake.
  • If you don’t have a pizza peel, use a rimless baking pan sprinkled with cornmeal.
  • Don’t let lack of equipment keep you from homemade pizza. Just sprinkle a baking pan with cornmeal, then assemble and bake the pizza right on the pan.

20 comments

  • […] Peach and Arugula Pizza by Letty’s Kitchen […] Reply · 8 September, 2015

  • […] Peach and Arugula Pizza by Letty’s Kitchen […] Reply · 8 September, 2015

  • So glad you can join our Eat Seasonal group. And you’ve brought us one gorgeous pizza! Cheers! Reply · 8 September, 2015

    • Thanks Liz. It’s fun to see the recipes everyone came up with! Reply · 8 September, 2015

  • Gorgeous pizza! Thanks for joining in. 🙂 Reply · 8 September, 2015

    • Thanks Aimee. Love seeing what everyone else is posting too! Reply · 8 September, 2015

  • […] Peach and Arugula Pizza by Letty’s Kitchen […] Reply · 8 September, 2015

  • Peaches and arugula are a match made in heaven, and I love sweet & savory pizzas! This looks delicious! Reply · 8 September, 2015

  • I love everything about this pizza and I totally need to try cheddar next time instead of mozzarella. I bet it was a perfect combo. Also, I’m excited to give your wheat crust a try!! Thanks for participating this month! Reply · 8 September, 2015

    • Thanks Becky. The apple walnut smoked cheddar from Beehive Cheese is incredible! Reply · 8 September, 2015

  • laurie

    I want to come to a pizza party and eat this pizza Reply · 9 September, 2015

    • Perfect. and when are you available? Reply · 9 September, 2015

  • Oh, the contrast between the peaches and the arugula on this pizza must be delicious. Great creation! Reply · 11 September, 2015

  • I know it’s the season but peaches never really showed their pink butts here in Los Angeles this year. Maybe our strange warm dry winter was to blame. I miss peaches and thank you for this tasty peek. GREG Reply · 12 September, 2015

  • I am such a big fan of using fruit in pizza, but I haven’t yet tried it with peaches. These are such beautiful slices – and I must try your wheat crust. I’m always looking for a good dough 🙂 Reply · 13 September, 2015

    • Thanks Liren. I can’t wait to try your zucchini banana brownies! Reply · 15 September, 2015

  • […] Peach and Arugula Pizza by Letty’s Kitchen […] Reply · 13 September, 2015

  • Oh Letty! That is beautiful. One of my favorite pizzas used to be pickled lemon and arugula. Reply · 14 September, 2015

  • […] you guys make the Peach and Arugula Pizza I posted 3 weeks ago? This Whole Wheat Pizza with Arugula, Mushrooms, Goat Cheese, and Walnuts is […] Reply · 1 October, 2015

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