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Summer Peach and Gorgonzola Pizza

peach pizza
Photo Credit
Sam Jones/Vaughan Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 3 or 4 servings.
Category
Bread
Fruit
Meatless
Course
Lunch
Main Dish
Credit
Lisa Hall, Johnson City, Tennessee
Sources
Old Farmer's Almanac Contests

Made with juicy peaches, savory cheese, crunchy walnuts, and tangy balsamic vinegar, this Summer Peach and Gorgonzola Pizza won third prize in the 2022 Garden Guide Recipe Contest for peaches. We loved the combination of flavors and unique twist on how to incorporate one of our favorite summer fruits into the ultimate go-to dinner staple. Congratulations to Lisa Hall!

Ingredients
pizza dough for 1 pizza
6 ounces gorgonzola cheese
2 tablespoons olive oil
3 peaches, peeled, pitted, and sliced
2 tablespoons balsamic vinegar
3 tablespoons honey
1/2 cup chopped walnuts

Instructions

Preheat oven to 425°F. 

Spread pizza dough on a baking sheet or preheated pizza stone and prebake for 10 minutes. Remove pizza from oven and sprinkle with gorgonzola. 

In a nonstick skillet over medium heat, warm oil. Add peaches, balsamic vinegar, and honey. Cook, stirring frequently, for 2 minutes. Spread peach mixture over gorgonzola. Sprinkle walnuts over peaches. 

Bake for 10 to 12 minutes, or until edges of crust are golden. Serve hot or at room temperature.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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