Pesto Zucchini and Peach Pizza with Burrata

Why You’ll Love This Recipe

This pizza offers a beautiful combination of savory, sweet, and creamy flavors. The pesto adds richness, while the zucchini and peaches bring freshness and a light crunch. The variety of cheeses – fontina, manchego, and burrata – melt together perfectly, creating a decadent topping. The touch of honey drizzle adds an unexpected yet delightful sweetness that elevates the entire dish. This pizza is easy to make, packed with fresh ingredients, and perfect for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/2 pound pizza dough (homemade or store-bought)
• 1 cup basil pesto (homemade or store-bought)
• 6 fresh sage leaves, roughly chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon raw sesame seeds
• 1 cup shredded fontina cheese
• 1/2 cup shaved manchego cheese
• 1 medium-sized zucchini, cut into ribbons
• 1 peach, thinly sliced
• Extra virgin olive oil, for drizzling
• 8 ounces fresh burrata or mozzarella cheese, torn
• Honey, for drizzling

Directions

1. Preheat the Oven: Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven while it preheats.
2. Prepare the Pizza Dough: Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the dough onto a parchment paper-lined baking sheet or preheated pizza stone.
3. Assemble the Pizza:
   • Spread the basil pesto evenly over the pizza dough, leaving a small border around the edges for the crust.
   • Sprinkle the chopped sage leaves, crushed red pepper flakes, and raw sesame seeds over the pesto.
   • Evenly distribute the shredded fontina and shaved manchego cheese over the pesto-covered dough.
   • Arrange the zucchini ribbons and peach slices on top of the cheese.
4. Bake the Pizza:
   • Place the pizza in the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
5. Add Burrata: Once the pizza is out of the oven, tear the burrata or mozzarella into pieces and arrange it on top of the hot pizza. The burrata will melt slightly and add a creamy texture.
6. Finish with Honey: Drizzle a small amount of honey over the pizza for a sweet finishing touch.
7. Serve: Slice and serve immediately, enjoying the combination of savory, sweet, and creamy flavors in every bite!

Servings and Timing

This recipe makes 2 servings (one medium pizza).

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Cheese: If you can’t find fontina or manchego, try using mozzarella, gouda, or provolone for a similar melty texture.
• Vegetarian: Keep the pizza vegetarian by sticking to the zucchini and peaches, or you can add other seasonal vegetables like tomatoes, eggplant, or arugula.
• Spices: If you prefer a spicier kick, increase the crushed red pepper flakes or add a few dashes of chili oil after baking.

Storage/Reheating

• Storage: Store leftover pizza in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the pizza in the oven at 375°F (190°C) for 5-7 minutes until warmed through. For a crispy crust, place it under the broiler for the last minute.

FAQs

1. Can I make this pizza ahead of time?

You can prepare the pizza dough and toppings ahead of time, but it’s best to bake it fresh for the best texture and flavor.

2. Can I use a different fruit instead of peaches?

Yes, you can substitute peaches with other fruits like nectarines, plums, or even apples for a different twist.

3. Can I use store-bought pesto?

Yes, store-bought pesto works perfectly in this recipe if you’re short on time. Just make sure it’s a good quality pesto for the best flavor.

4. Can I make the pesto at home?

Absolutely! You can make a simple pesto by blending fresh basil, garlic, Parmesan, pine nuts, olive oil, and lemon juice.

5. Can I use a gluten-free pizza crust?

Yes, you can substitute the regular pizza dough with a gluten-free pizza crust for a gluten-free version.

6. Can I use a different cheese instead of burrata?

Yes, you can use fresh mozzarella, ricotta, or goat cheese if you prefer, but burrata provides a creamy texture that’s hard to replace.

7. Can I freeze the pizza dough?

Yes, you can freeze the pizza dough. Wrap it tightly in plastic wrap and store it in a freezer bag for up to 3 months. Let it thaw in the refrigerator overnight before using.

8. Can I add more vegetables?

Absolutely! You can add other vegetables like roasted bell peppers, spinach, or caramelized onions to the pizza for extra flavor and texture.

9. How do I prevent the crust from getting soggy?

Make sure to bake the pizza on a preheated pizza stone or a hot baking sheet to get a crisp crust. You can also brush the edges of the dough with olive oil before baking.

10. Can I make this pizza without the honey?

Yes, if you prefer a more savory flavor, you can skip the honey drizzle and just enjoy the pizza as is.

Conclusion

The Pesto Zucchini and Peach Pizza with Burrata is a perfect balance of savory, sweet, and creamy flavors. The pesto provides a rich base, while the zucchini and peaches add freshness and sweetness. The combination of melted cheeses and creamy burrata makes each bite indulgent, and the honey drizzle adds a touch of sweetness that elevates the entire dish. This unique pizza is perfect for a special occasion, a weekend treat, or a fun twist on traditional pizza night.

Print