Peach and Goat Cheese Pizza

5 from 2 votes

Easy seasonal pizza made using whole wheat pita bread.

Prep Time5

Cook Time8

Total Time13

Course: Main Course

Cuisine: Vegetarian

Diet: Vegetarian

Servings: pita pizza

Calories: 318kcal

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!

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.
1. 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.
2. Spread the goat cheese out, leaving ½ inch at the edges for the pizza crust.
3. Bake at 450F for 10 to 12 minutes, until the dough is golden and the peaches are almost charred.