Spicy Summer Peach Pizza Recipe | The Poolside Peach
Peaches, pizza, pools. All summertime things I can get into. When peaches are in peak season I’m working them into as many things as I can, most importantly pizza. I like to keep it on the spicy and savory side of things with my peach pies. Baking poolside I’m keeping it spicy with plenty of heat from a Serrano chile. Balancing out those super sweet summer peaches and ensuring the firemost poolside pizza experience.
For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!
Spicy Summer Peach Pizza | The Poolside Peach
When peaches are in peak season I'm working them into as many things as I can, most importantly pizza. I like to keep it on the spicy and savory side of things with my peach pies.For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!
Servings: 1 Pizza
Ingredients
- 1 Peach Sliced. I like to use a mix of peach varieties if possible.
- 1/2 cup Red Onion Slice thin on a mandoline
- 1 Serrano Pepper Thinly sliced.
- 1 clove Garlic Thinly sliced.
- 1/2 cup Sausage I use the classic pork and fennel "Italian" style sausage.
- 100 g Fresh Mozzarella (approximate)
- 1/4 cup Parmesan or other hard grating cheese Coarsely grated.
- 1 ball Pizza Dough A naturally fermented (sourdough)recipe.
Instructions
- Preheat your Ooni Koda 16 for at least 30 minutes, I like to keep the center of the oven deck around 850-900f. Begin building the pizza with the sliced garlic. Sprinkle with grated Parmesan. From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble. Top with red onions followed by the peaches and Serrano slices. Season with salt and pepper. Break sausage into small chunks and add to the topped pizza.
- Bake until the cheese is melted and crust is fully baked. Let the crust set on a wire rack for a least 20 seconds. Season to taste with salt and pepper. Serve immediately.
Notes
In the Spicy Summer Peach Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter. I serve my pizza on this 14″ Wooden Pizza Peel.
If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!
