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Tomato and Peach Pizza with Herbed White Sauce
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5 from 1 vote

Tomato and Peach Pizza with Herbed White Sauce

A summer white sauce pizza with fresh tomatoes and peaches, ricotta cream sauce with basil and mint, and mozzarella.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: peaches, summer, tomatoes, vegetarian, Vegetarian Pizza, white pizza
Makes: 1 (12-inch) pizza
Cost: $10

Equipment

  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)

Ingredients

For the herbed white sauce

  • ½ cup whole milk ricotta
  • ½ cup heavy cream
  • 1 tablespoon minced fresh basil
  • 2 tablespoons minced fresh mint
  • 1 teaspoon grated lemon zest
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper

For the pizza

  • 1 (14- to 16-ounce) ball pizza dough
  • 1 medium to large ripe peach thinly sliced
  • ¾ cup cherry tomatoes halved
  • 4 ounces fresh mozzarella cheese cut into ¼-inch cubes
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh basil and/or mint

Instructions

  • Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating).

To make the sauce

  • In a medium bowl, whisk together the ricotta, cream, basil, mint, lemon zest, salt, and a grind or two of black pepper. Set aside. (This makes about 1 cup, enough for about three pizzas. If you aren't making multiple pizzas, measure out ⅓ to ½ cup of the sauce for your pizza, and refrigerate the rest in an airtight container for up to 2 days. It's delicious tossed with cooked linguine pasta!)

To make the pizza

  • If you're using a baking stone/steel, turn the oven to Broil on high.
  • Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
  • Spread about ⅓ to ½ cup of the sauce evenly across the dough, leaving a ½-inch border of dough all around. Arrange the peach slices in a pretty design, then scatter on the tomatoes and mozzarella.
  • Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
  • Remove the pizza from the oven. Season with a pinch or two of salt and a few grinds of black pepper, and scatter on the chopped fresh herbs. Let the pizza rest for about 5 minutes before slicing and serving (this resting time allows the sauces to congeal a bit so it's not too messy when you slice the pizza).