Peaches are so ripe and juicy this time of the summer, I just can’t resist them. They are one of those fruits that I enthusiastically eat my fill of when they are in-season, and when the season is over, I leave the fresh ones alone until next year. None of those rock-hard peaches found in supermarkets in the dead of winter for me! I also like to freeze and can a bunch of peaches in the summer, so that I can use them in cobblers and other recipes, as a reminder of warm, sunny days during those cold months of winter.
I don’t limit peaches to desserts only - they work well in savory dishes, too. One of my favorite ways to use them is on a homemade pizza. It may sound strange, but the combination of the sweet peach with the salty cheese and spicy sausage is just so good! It’s budget-friendly, too, using just a handful of simple ingredients and a homemade crust (of course you can just buy a crust, if that suits your needs better). The crust I use for this pizza is adapted from the Quick Beer Crust from King Arthur Flour. The recipe as I have given it here is a half recipe, and makes enough for one medium pizza. I typically make a full batch, though, and freeze the extra dough for another pizza. If you want to do this, too, just double the recipe that I have here, or go to the King Arthur Flour website to see their recipe.
To make this recipe even easier, make the onions and the dough the day before, and refrigerate until you are ready to assemble the pizza.
For the pizza dough
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon instant yeast
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- ¾ cup (6 ounces) room-temperature beer
- Combine all of the ingredients in a large mixing bowl. On a floured surface, knead the dough for 10 minutes, or until smooth and springy. (You can also use a stand mixer or a bread machine.)
- Place the kneaded dough into an oiled bowl, cover and allow to rise in a warm place for 2 hours.
For the Onion Jam
- 2 tablespoons butter
- 1 tablespoon oil
- 3 medium, or 4 small onions, thinly sliced
- ½ teaspoon salt
- 1 teaspoon sugar
- Melt the butter into the oil over medium heat. Add the rest of the ingredients and stir to combine.
- Allow the onions to cook over medium heat for 10 minutes, until they begin to soften, then reduce the heat to medium low.
- Cook the onions over medium low heat, stirring occasionally, until they are very soft and deep golden brown. If they start to get dare at the edges at any time during cooking, reduce the heat a little. If they get too dry, add a little more oil or butter. They may take up to an hour to caramelize to a soft, jam-like consistency.
- Cool and use immediately on the pizza, or refrigerate until ready to use.
To make the pizza
- 1 ball of pizza dough, or 1 (12-inch) premade crust
- 1 batch of caramelized onions (or substitute favorite pizza sauce)
- 8 ounces shredded mozzarella cheese
- 6 ounces fully-cooked spicy chicken sausage, sliced into ¼-inch slices
- 2 medium peaches, sliced into ¼-inch slices
- Salt and pepper
- Fresh or dried basil (optional)
- Preheat oven to 425 degrees Fahrenheit
- Prepare a pan for baking the pizza by oiling it, or by lining it with parchment paper. Roll out the dough to fit (or nearly fit) the pan. It is best if it is rolled out thin (about ¼-inch). Place the rolled-out crust into the pan.
- Spread the soft onions over the crust, then top with cheese, sausage slices, and peach slices. Sprinkle with a pinch of salt and pepper, then top with a little dried or chopped fresh basil.
- Bake until crust is cooked and the cheese is bubbly and a little browned. Cool, then slice and serve.