This peach pizza is made on pita bread for a quick and easy summer meal. It has a layer of goat cheese, balsamic vinegar, and arugula (or microgreens), making this a flavorful vegetarian recipe!
This peach pizza is made using whole wheat pita bread, but I'll be the first to say that it's also fantastic as a more traditional pizza using pizza dough and this cast iron pizza method.
While fresh summer peaches are best known for things like peach bars, peach cobbler, and peach muffins, they are also fantastic in savory dishes like this peach pizza and peach caprese salad.
The sweetness of fresh sliced peaches pairs so well with savory goat cheese and balsamic vinegar. You don't want to skip this recipe!
This recipe is part of my peach week series! The other recipes in this series are this Quinoa Peach Salad, Peach Salad Dressing, Peach BBQ Chickpeas (sponsored Instagram post), and Peach Halloumi Sandwiches, and Peach Coffee Cake.
Jump to:
Recipe features
- Quick & easy: Thanks to the convenience of pita bread, this peach pizza recipe is really easy to make in just 15 minutes.
- Simple summer ingredients: This pizza uses just 6 ingredients, but it has no shortage of sweet and savory flavor.
- Versatile: The goat cheese and peach toppings are also fantastic when served as a more traditional pizza. See below for tips for how to convert a pita pizza into a regular pizza.
Ingredients
- Peaches: Any variety of peach works for this recipe. Ripe peaches have a slight give to them, just don't press too hard when checking for ripeness as peaches bruise easily.
- Pita bread: I use whole wheat pita bread but any variety works. This recipe also works with flatbread, naan, or regular pizza dough.
- Arugula: The original version of this recipe used microgreens, but these days I like to use arugula tossed with olive oil and salt.
- Balsamic glaze: I usually buy balsamic glaze in a bottle, but if you'd like to make homemade balsamic glaze using balsamic vinegar I recommend following the method used with my cherry tomato galette.
- Goat's cheese: Feel free to use any variety of goat's cheese. I like blueberry goat cheese (like I used in this spinach strawberry salad) but herb or plain also work.
Step-by-step instructions
- Using a fork, mix together the goat cheese, milk, and honey, until it reaches a smooth, spreadable consistency.
- Add a scoop of goat cheese to each piece of pita bread. This recipe makes four pita pizzas.
- Spread the goat cheese on the pita as you would a tomato sauce, spreading to the edges of the bread.
- Top with 5-6 thinly sliced peaches. Bake at 400 degrees Fahrenheit for 8 minutes, then top with microgreens and balsamic vinegar before serving.
Tips and variations
- Make it vegan: Use an equal amount of vegan cream cheese or your favorite spreadable vegan cheese in place of goat's cheese.
- Different fruit: This recipe works with any variety of stone fruit, such as apricots or plums.
- Canned or frozen peaches: Peach pizza is best with fresh peaches. Canned and frozen may be too soft and release too much liquid while baking.
To make a regular pizza
One traditional 12-inch pizza requires the same amount of ingredients as 4 pita pizzas.
If using storebought dough, let the pizza dough rest on the counter for 30 minutes before rolling it out and transferring to a parchment paper lined sheet pan, a pre-heated pizza round, or a cast iron skillet.
Spread the goat cheese out, leaving ½ inch at the edges for the pizza crust.
Bake at 450F for 10 to 12 minutes, until the dough is golden and the peaches are almost charred.
Looking for similar recipes?
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Peach and Goat Cheese Pizza
Ingredients
- 4 ounces goat cheese
- 1-2 teaspoons honey to taste
- 2-3 tablespoons milk more as needed
- ¼ teaspoon salt
- 2 small peaches
- 4 pieces pita bread see note #1
- 2 cups arugula *original version of this recipe used microgreens
- olive oil and salt to taste
- ½ cup crumbled feta
- balsamic glaze see note #2
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Combine the goat cheese and milk in a small container, stirring to combine. Add additional milk, as needed, until the goat cheese is smooth and spreadable like ricotta. Add honey and salt, stirring to combine. Slice the peach into thin slices.
- I like to bake the pita directly on the oven rack, but you can also place them on a sheet pan. Add a scoop of the thinned goat cheese to a pita slice, spreading to the edges. Top with peaches.
- Bake at 400F for 8 to 10 minutes, or until the pita is crisp. Meanwhile, toss the arugula with olive oil and salt, to taste, as if you were dressing a salad.
- Remove the pita pizza from the oven and top with a handful of the arugula. Sprinkle with feta. Drizzle with balsamic glaze, to taste. Enjoy!
Notes
- Pita bread: Also works with flatbread or naan. See below for tips to make this with pizza dough.
- Balsamic glaze: I usually buy balsamic glaze in a bottle, but if you'd like to make homemade balsamic glaze using balsamic vinegar I recommend following the method used with my cherry tomato galette.
- To make a regular pizza: One traditional 12-inch pizza requires the same amount of ingredients as 4 pita pizzas.
- If using storebought dough, let the pizza dough rest on the counter for 30 minutes before rolling it out and transferring to a parchment paper lined sheet pan, a pre-heated pizza round, or a cast iron skillet.
- Spread the goat cheese out, leaving ½ inch at the edges for the pizza crust.
- Bake at 450F for 10 to 12 minutes, until the dough is golden and the peaches are almost charred.
Trish says
These were so simple and delicious! We used nectarines because that’s what we had and they were great. I’ll be using this goat cheese spread on everything now, seriously so good! We topped with fresh tomatoes and basil from our garden. Thanks for the great recipe!
Cassidy Reeser says
Thanks so much for the review, Trish! I know the tomato and basil addition was delicious 🙂
Farrah says
Yay for pita pizzas and welcome to the Recipe ReDux! <3! These look delicious! *-*
Cassidy says
Thank you, Farrah!! I'm so happy to be a part of Recipe Redux 🙂