Peach-O-Rama Sheet Pan Pizza Recipe

Peach-O-Rama Sheet Pan Pizza

Serves 6

In this focaccia-style pizza, sweet peaches are tossed with a touch of balsamic vinegar and sprinkled with Turkish urfa biber pepper flakes. These flakes, made from sun-dried peppers, boast the perfect balance of spice, acidity, and smokiness. Enjoy as an appetizer or as a light meal with a green salad.


  • 2 pounds pizza dough (store-bought or homemade)
  • 3 tablespoons extra virgin olive oil, divided use
  • 1/4 red onion, thinly sliced
  • 1 large, ripe peach, cut into thin slices
  • Aged balsamic vinegar, to taste
  • Flaky finishing salt, to taste
  • 1/4 teaspoon urfa biber or other dried pepper flakes
  • 1 ounce goat cheese
  • Basil leaves
  • Prosciutto


  1. Preheat oven to 500°F. Grease rimmed sheet pan with 2 teaspoons olive oil and set aside.
  2. Stretch pizza dough and press to fill bottom of sheet pan. (See Cook's Tip.) Brush with 2 tablespoons olive oil.
  3. In a medium bowl, toss onions with 1 teaspoon olive oil. Spread onions on top of dough. To the same bowl, add peaches and toss with a drizzle of balsamic vinegar. Arrange over onions.
  4. Crumble cheese and scatter over pizza. Sprinkle with salt and pepper flakes. Bake 9 to 15 minutes, rotating every 3 to 5 minutes, until golden.
  5. Top with basil and chopped prosciutto, if desired. Slice and serve.
  6. Cook's Tip:
  7. Store-bought pizza dough is available refrigerated and frozen. Once at room temperature, press two (1-pound) dough balls together and let rest 10 to 15 minutes before forming in pan. If pizza dough snaps back when stretching, allow to rest longer.


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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