As I pulled a bubbling pizza from the oven, the aroma of caramelized peaches mingling with fragrant rosemary enveloped my kitchen like a warm embrace. This Burrata and Rosemary Peach Pizza is a gorgeous celebration of summer’s finest flavors—sweet, juicy peaches pair harmoniously with creamy, luscious Burrata and a sprinkle of savory pancetta. Best of all, it’s quick to prepare, making it a perfect choice for a weeknight dinner or a leisurely gathering with friends. Trust me, the satisfying crunch of the golden crust layered with delightful toppings will leave everyone at the table wanting more. What’s not to love about a dish that can effortlessly elevate your pizza game? Ready to dive into this unique flavor adventure?
Why Try This Peach Pizza?
Unique Flavor Combination: The harmony of caramelized peaches and creamy Burrata creates an explosion of flavors that will surprise your palate.
Quick and Easy: Whip this up in no time—perfect for busy weeknights when you crave something special but don’t have hours to spend in the kitchen.
Versatile Toppings: Feel free to swap in your favorite meats, like Pancetta or Prosciutto, or even seasonal fruits such as figs for a delightful twist.
Crowd-Pleasing Appeal: Whether you’re hosting friends or making a family meal, this Burrata and Rosemary Peach Pizza is sure to impress everyone at the table.
Fresh Ingredients: Celebrate summer with seasonal produce and artisanal cheese, making each bite not just delicious, but also vibrant and nutritious.
Accompany it with a refreshing drink or try it alongside a stunning Chickpea Peach Salad for a complete meal experience!
Burrata and Rosemary Peach Pizza Ingredients
For the Pizza Base
• Pizza dough – Opt for store-bought or homemade; a thin crust works best for this recipe.
• Olive oil – Drizzle generously over the dough for added flavor and crispiness.
For the Toppings
• Burrata – This creamy cheese brings buttery richness; feel free to substitute with fresh mozzarella if you prefer.
• Pancetta (or Prosciutto) – This adds a salty kick; you can omit for a vegetarian version if you wish.
• Peaches – Freshly sliced, these juicy fruits are the star of the pizza; figs can be used as a delightful alternative.
• Rosemary – Fresh rosemary infuses a fragrant flavor; dried rosemary can work in a pinch if you don’t have fresh.
• Ricotta – Adds a creamy texture; cottage cheese is a lighter substitute if desired.
• Pecorino Romano – This sharp cheese is great for grating on top; Parmesan can be used as a substitute.
• Black Garlic (optional) – Offers a unique sweetness and depth; regular garlic can replace it if you’re out.
• Arugula – Adds a peppery bite that brightens the pizza; spinach is a milder alternative if you prefer.
• Watercress (optional) – Adds a fresh crunchy texture; feel free to leave it out if you want to keep it simple.
• Fresh Basil – Use for garnishing, enhancing the flavor beautifully; it can be swapped with arugula for an extra kick.
• Freshly cracked pepper – This enhances all the flavors in the dish; always use freshly cracked for the best taste.
• Lemon – Juice and zest that adds brightness, especially important for the arugula mix on top.
This Burrata and Rosemary Peach Pizza is a celebration of summer flavors that will leave your taste buds dancing with joy!
Step‑by‑Step Instructions for Burrata and Rosemary Peach Pizza
Step 1: Preheat the Oven
Begin by preheating your oven to 450°F (232°C). While that heats up, take a large baking sheet and grease it generously with olive oil. This step ensures that your crust doesn’t stick and gets that delightful crispy texture. Set the baking sheet aside as you prepare the toppings.
Step 2: Caramelize the Peaches
In a skillet, heat a drizzle of olive oil over medium heat. Add sliced peaches and chopped fresh rosemary, allowing them to caramelize for about 3-4 minutes until they turn golden and fragrant. Stir occasionally to evenly coat the peaches. Once they are beautifully caramelized, remove the skillet from the heat and let the peaches cool slightly.
Step 3: Prepare the Ricotta Mixture
In a small bowl, combine ricotta cheese with grated Pecorino Romano, a generous crack of freshly ground pepper, and a drizzle of olive oil. Mix these ingredients until smooth and creamy. This rich mixture will serve as a delicious base layer for your Burrata and Rosemary Peach Pizza.
Step 4: Roll out the Dough
Take your pizza dough and roll it out on a floured surface until it’s thin and evenly shaped. Carefully transfer the rolled-out dough to your prepared baking sheet. Drizzle a bit more olive oil on top, ensuring it’s evenly coated, which will help achieve a golden crust during baking.
Step 5: Assemble the Pizza
Dollop the ricotta mixture generously over the dough, spreading it evenly. Next, layer the caramelized peach slices on top, followed by half of the crispy pancetta for that savory punch. If you’re opting for black garlic, now is the time to sprinkle it on for an added layer of flavor.
Step 6: Sprinkle with Cheese
Finish assembling the pizza by sprinkling more Pecorino Romano cheese over the top, ensuring that it covers the peaches and pancetta well. The cheese will melt beautifully, adding to the rich, creamy experience of the Burrata and Rosemary Peach Pizza once baked.
Step 7: Bake the Pizza
Slide your pizza into the preheated oven and bake for about 15 minutes, or until the crust is golden brown and the cheese is beautifully melted and bubbly. Keep an eye on it to avoid burning, especially the cheese, as that can happen quickly.
Step 8: Prepare the Arugula Salad
While the pizza is baking, toss together fresh arugula, watercress (if using), a drizzle of olive oil, lemon juice, and freshly cracked pepper in a bowl. This fresh salad will provide a peppery crunch that balances the sweetness of the pizza, making it a perfect topping once it’s baked.
Step 9: Finish and Serve
Once the pizza has finished baking, remove it from the oven and immediately top it with torn pieces of Burrata and the remaining pancetta. Finally, add the arugula salad mixture on top for that vibrant, adding a fresh touch. Serve your Burrata and Rosemary Peach Pizza hot and enjoy the beautiful harmony of flavors!
Burrata and Rosemary Peach Pizza Variations
Feel free to sprinkle your creativity as you customize this delightful pizza with these enticing twists!
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Vegetarian Delight: Omit the pancetta or prosciutto to create a fresh, vegetarian version that showcases the delicious fruit and cheese.
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Fruity Twist: Replace peaches with figs or apples during fall months for a seasonal reinterpretation of this delicious pizza.
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Chili Heat: Add sliced jalapeños or drizzle chili oil on top for a spicy kick that elevates the flavor profiles.
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Earthy Elements: Swap in goat cheese for a tangy punch that complements the sweetness of the caramelized peaches perfectly.
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Crust Upgrade: Experiment with a cauliflower crust for a gluten-free version, maintaining the pizza’s flavors while lightening the meal.
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Dairy-Free Option: For a dairy-free version, substitute the Burrata and ricotta with vegan cheese alternatives that melt well.
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Extra Crunch: Sprinkle crushed nuts, like walnuts or pine nuts, on top before serving for an added crunch and richness.
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Savory Aromatics: Incorporate truffle oil instead of olive oil to deepening the savory notes and make your pizza feel like a gourmet treat.
For an extra serving of fresh flavors, why not pair your pizza with a delightful Chickpea Peach Salad or a tasty Peach Bruschetta with Whipped Ricotta? These simple sides complement the main dish beautifully!
What to Serve with Burrata and Rosemary Peach Pizza
Enhance your dining experience by pairing this flavorful masterpiece with delicious accompaniments that elevate every bite.
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Arugula Salad: A zesty salad with lemon vinaigrette adds a peppery contrast to the creamy pizza, brightening each mouthful. Toss in some cherry tomatoes for color and moisture.
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Chilled White Wine: A crisp Sauvignon Blanc complements the sweetness of the peaches and balances the richness of the Burrata. It’s refreshing on warm summer nights!
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Garlic Bread: Crunchy, buttery garlic bread offers a delightful texture contrast and serves as a delicious vessel for any leftover creamy toppings.
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Peach Iced Tea: This refreshing drink echoes the peach flavor in the pizza, enhancing the overall fruity experience. Serve it chilled alongside for a sweet balance.
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Grilled Vegetables: Smoky, charred veggies such as zucchini and bell peppers bring a savory depth, perfectly balancing the sweet and creamy elements of the pizza.
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Olive Tapenade: A dollop of this flavorful spread brings a briny and savory dimension that pairs beautifully with the sweet pizza toppings, adding a burst of Mediterranean flair.
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Chocolate Fondue: End your meal on a sweet note; the rich chocolate pairs surprisingly well with fresh strawberries, which complement the peach flavor.
These delightful pairings create a sensory feast that will make your Burrata and Rosemary Peach Pizza an unforgettable experience!
Make Ahead Options
These Burrata and Rosemary Peach Pizzas are perfect for meal prep enthusiasts who need a delicious option ready to go! You can caramelize the peaches and mix the ricotta mixture up to 24 hours in advance; simply refrigerate them in airtight containers. For the dough, roll it out and store it in the fridge, wrapped tightly to maintain its freshness all week long. When you’re ready to serve, just assemble your pizza by spreading the ricotta, layering the peaches, and adding the pancetta before popping it into the oven for about 15 minutes. This way, you’ll have a delightful homemade pizza with restaurant-quality results for busy weeknights!
Expert Tips for Burrata and Rosemary Peach Pizza
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Even Dough Thickness: Roll out the pizza dough evenly to ensure consistent baking; uneven thickness can lead to burnt edges or a soggy center.
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Cool the Peaches: Let the caramelized peaches cool slightly before adding them to the pizza to prevent a soggy crust. Trust me, no one wants a floppy bite!
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Fresh Herbs Matter: Use fresh rosemary for maximum flavor. Dried rosemary can be used in a pinch, but the aroma from fresh makes a world of difference in your Burrata and Rosemary Peach Pizza.
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Monitor Baking Time: Keep an eye on the pizza while it bakes; every oven is different, and you don’t want to end up with burnt cheese.
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Peppery Finish: Always use freshly cracked pepper, as it brings out all the flavors beautifully. A simple switch can enhance dish quality remarkably.
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Substitution Flexibility: Don’t hesitate to experiment! This recipe welcomes ingredient variations, like swapping peaches with figs or adding spicy chili oil for a kick.
How to Store and Freeze Burrata and Rosemary Peach Pizza
Fridge: Store leftover pizza in an airtight container for up to 2 days. This keeps the flavors intact, but remember that the crust may lose some crispness.
Freezer: If freezing, wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. It can be stored for up to 3 months for best taste.
Reheating: To reheat, bake in a preheated oven at 375°F (190°C) for about 10-15 minutes. This helps restore crispness while melting the Burrata beautifully.
Avoid Moisture: When storing, make sure to cool the pizza completely before sealing, which prevents condensation and sogginess in your Burrata and Rosemary Peach Pizza.
Burrata and Rosemary Peach Pizza Recipe FAQs
How do I choose ripe peaches for this pizza?
Absolutely! Look for peaches that are slightly soft to the touch with a fragrant aroma. Avoid peaches with dark spots or blemishes, as they may indicate overripeness. If they’re firm, you can leave them on the counter to ripen at room temperature for a day or two to achieve that sweet juiciness essential for your Burrata and Rosemary Peach Pizza!
How should I store leftovers of this pizza?
You can store any leftover pizza in an airtight container in the fridge for up to 2 days. Just be aware that the crust may lose some crispness. If you want to maintain the crispiness, I recommend reheating it in the oven rather than the microwave!
Can I freeze this pizza, and if so, how?
Yes, you can freeze your Burrata and Rosemary Peach Pizza! Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. It will stay fresh for up to 3 months. When you’re ready to enjoy it again, simply reheat in the oven at 375°F (190°C) for about 10-15 minutes to restore that delightful crunch while melting the creamy Burrata.
What if my pizza dough doesn’t rise properly?
If your dough isn’t rising as expected, it could be due to inactive yeast. Make sure to check the expiration date on your yeast! You can also try gently warming the water before mixing; it should be around 110°F (43°C). Lastly, give the dough a warm environment to rise, like inside the oven (turned off) with the light on; it can work wonders.
Is there a way to make this pizza gluten-free?
Very! You can use a gluten-free pizza crust or cauliflower crust for a low-carb alternative. Make sure to check that all toppings, including the cheeses and meats, are gluten-free as well. Enjoy experimenting!
Can I make this pizza vegetarian or vegan?
Absolutely! For a vegetarian version, simply omit the pancetta, and you can replace the Burrata with a plant-based cheese alternative to create a vegan masterpiece. The caramelized peaches and herbs will still shine through, making it a delicious dish for everyone to enjoy!
Burrata and Rosemary Peach Pizza: Summer Flavor Bliss
Ingredients
Equipment
Method
- Preheat the oven to 450°F (232°C) and grease a baking sheet with olive oil.
- In a skillet, heat olive oil and caramelize sliced peaches and rosemary for 3-4 minutes.
- Mix ricotta with grated Pecorino Romano, pepper, and olive oil until smooth.
- Roll out pizza dough on a floured surface and transfer to the baking sheet.
- Spread the ricotta mixture over the dough. Layer with caramelized peaches and pancetta.
- Sprinkle more Pecorino Romano cheese over the top.
- Bake for about 15 minutes until the crust is golden and cheese is melted.
- Prepare arugula salad with olive oil, lemon juice, and pepper.
- Top baked pizza with torn Burrata, remaining pancetta, and arugula salad. Serve hot.
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