Skip Delivery and Make Peach-and-Bacon Pizza for Dinner Tonight

a peach and bacon pizza with basil on a cutting board
Peach-and-Bacon PizzaBecky Luigart-Stayner

This pizza is a version of something that pops up occasionally on the menu of a pizzeria near my house. I liked the combination of sweet, fresh peaches and crispy bacon so much I started making it on my own. Don't skimp on the pickled onions or fresh basil. They really add a lot!

Yields: 4 servings

Prep Time: 30 mins

Total Time: 45 mins


For pickled onions:

  • 1/2 c.

    champagne vinegar

  • 1 tbsp.


  • 1/2 tsp.

    black peppercorns

  • 1 c.

    thinly sliced red onion

For pizza:

  • Cornmeal, for baking sheet All-purpose flour, for work surface

  • 1 lb.

    store-bought pizza dough, at room temperature

  • 1 c.

    whole-milk ricotta cheese

  • Kosher salt and freshly ground black pepper

  • 1/2 lb.

    (about 5 slices) thick-cut bacon, cooked and roughly chopped

  • 2

    medium peaches, sliced

  • 1/3 c.

    pickled red onions

  • 1 tbsp.

    pure honey

  • 1 1/2 tbsp.

    olive oil

  • 1/4 c.

    fresh basil


  1. Make pickled onions: Cook vinegar, sugar, and peppercorns in a small saucepan over medium heat until sugar is dissolved, about 1 minute. Add red onion, and cook 1 minute. Cool completely. (Makes about 1/2 cup.)

  2. Make pizza: Preheat oven to 475°F. Sprinkle a baking sheet with cornmeal or line with parchment paper. On a lightly floured work surface, shape pizza dough into a 12- by 10-inch rectangle and transfer to prepared baking sheet. Spread ricotta on dough, leaving a 3/4-inch border all around. Season with salt and pepper. Top with bacon, peaches, and 1/3 cup pickled onions. (Reserve the rest for another use.) Drizzle with honey and oil.

  3. Bake until crust is deep golden brown, 15 to 17 minutes. Top with basil. Serve immediately.

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