Peaches and bacon … on pizza?

Posted on by laurenarva

I feel as though the Italians may come for me with this post, and I wouldn’t really blame them. There has been a debate in existence for quite some time now about whether or not pineapple is an acceptable pizza topping; personally, I don’t like pineapple on pizza because I don’t like pineapple itself, but plenty of other people firmly believe pineapple makes for a lovely addition to pizza.

Most Italians I know strongly disagree with adding fruit to pizza, so I highly doubt the idea of peaches on pizza will be accepted if pineapple, already, is not.

I was perusing the internet for some summer-inspired recipes when one for a Peach and Bacon pizza caught my eye. I think certain fruits and cheeses, when combined, are scrumptious, and I believe the same applies to meats and fruits. I think this pizza sounds fantastic, and, if you agree, feel free to check out the recipe for it from countryliving.com.

“Ingredients

For pickled onions:

  • 1/2 c. champagne vinegar
  • 1 Tbsp. sugar
  • 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

“Directions

  1. Step 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. Step 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. Step 3: Bake until crust is deep golden brown, 15 to 17 minutes. Top with basil. Serve immediately,” the recipe states.

Enjoy, my fruit-loving friends.

Photo by Chad Montano on Unsplash

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