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Peach-O-Rama Sheet-Pan Pizza Recipe

Peach-O-Rama Sheet-Pan Pizza

Serves 6, as main course

In this focaccia-style pizza, sweet peaches are tossed with a touch of balsamic vinegar and sprinkled with our latest obsession, Turkish Urfa Biber chili flakes. These flakes made from sun-dried peppers boast the perfect balance of spice, acidity, and smokiness. Aged goat cheese adds a touch of saltiness that is complemented by prosciutto (optional). Enjoy as an appetizer or as a light meal with a green salad.

Ingredients:

  • 2 1-lb balls of pizza dough from the freezer section
  • 1 Peach-O-Rama peach
  • 1/4 red onion, thinly sliced
  • 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • Balsamic vinegar
  • 1/2 tsp Maldon salt or 1/4 table salt
  • 1/4 tsp Urfa Biber chile flakes
  • 1 oz aged goat cheese, such as Bonne Buche, or classic Metropolitan Market Goat Cheese
  • Basil leaves
  • Optional:
  • Metropolitan Market Prosciutto

Directions:

  1. Thaw pizza dough in fridge overnight or on the counter for 3-4 hrs, following package instructions.
  2. Preheat oven to 500° F. Grease sheet pan (cookie sheet) and set aside.
  3. Press the two dough balls together and let rest for 10-15 minutes. Stretch to fill the bottom of the sheet pan. Brush with 1 Tbsp olive oil.
  4. In a medium bowl, toss onions with 1 tsp olive oil. Spread onions on top of dough.
  5. Slice peach into 12-16 slices. In the medium bowl, toss peaches with a drizzle of balsamic vinegar and arrange on top of onions.
  6. Scatter basil leaves on pizza and sprinkle with salt and Urfa Biber. Crumble cheese and sprinkle over the top. Bake for 9-15 minutes, rotating every 2-3 minutes until golden.
  7. Slice and serve. Optional: top with slices of prosciutto.

Nutrition:

Amount Per Serving (based on 6 servings)
Calories: 450
Fat: 11 g
Saturated Fat: 1.5 g
Cholesterol: 5 mg
Sodium: 490 mg
Carbohydrates: 72 g
Fiber: 3 g
Sugar: 8 g
Protein: 15 g
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Ratings and Reviews

“This turned out really well for me! i did double the amount of peaches, goat cheese, basil and added a sweet balsamic glaze drizzle. if i made again i would probable also put a nice layer of mozzarella on the base. ”

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