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

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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.
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.
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.
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.
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.
Finish with Honey: Drizzle a small amount of honey over the pizza for a sweet finishing touch.
Serve: Slice and serve immediately, enjoying the combination of savory, sweet, and creamy flavors in every bite!

For a gluten-free version, substitute the regular pizza dough with a gluten-free pizza crust.

Feel free to swap the peach for nectarines, plums, or even apples for a different twist.

If you don’t have burrata, you can use fresh mozzarella or ricotta for a similar creamy texture.

This pizza is also great with other seasonal vegetables like roasted bell peppers or arugula.