Palisade Peach & Pancetta Pizza
Sweet, juicy Palisade peaches, crispy pancetta, creamy ricotta and fresh thyme come together on a crisp homemade crust for a pizza that tastes like Colorado summer. It’s the perfect mix of sweet and salty, with just enough garlic and smoky sea salt to bring everything together. Recipe comes from my dear friend, Kate.
Yield: 1 pizza
Servings: 2-4
Prep Time: 30 minutes
Rise Time: 3-4 hours
Cook Time: 10-12 minutes
Total Time: About 4½ hours
Ingredients
For the Pizza Dough
153 grams (about 1¼ cups) 00 flour
153 grams (about 1¼ cups) all-purpose flour
8 grams (2 teaspoons) salt
200 grams (about ¾ cup + 1½ tablespoons) lukewarm water
2 grams (½ teaspoon) active dry yeast
4 grams (1 teaspoon) olive oil
Note: The dough recipe makes enough for two pizzas. You’ll only need one dough ball for this recipe. Refrigerate or freeze the second for another pizza night.
For the Pizza
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
2 garlic cloves, thinly sliced
1½ cups low-moisture mozzarella, grated
⅓ cup ricotta
2 ripe peaches, thinly sliced
4 ounces pancetta
Smoked flaky sea salt, to taste
Instructions
In a large bowl, combine the 00 flour, all-purpose flour and salt.
In a small bowl, combine the lukewarm water, yeast and olive oil. Let sit for 5 minutes to allow the yeast to proof.
Pour the yeast mixture into the flour mixture and knead until well combined, about 3 minutes. Cover with a clean towel and let rest for 15 minutes.
Knead the dough for another 3 minutes, then divide into 2 equal pieces and shape into balls. Place on a heavily floured surface, cover with a damp cloth and let rise for 3–4 hours. Alternatively, refrigerate for 8–24 hours and remove from the refrigerator about 45 minutes before baking.
Place a pizza stone on the middle rack of the oven and preheat to 500°F, or as hot as your oven will go, for about 45 minutes.
While the oven preheats, prep your toppings. Strip the thyme leaves from the stems, thinly slice the garlic and peaches and grate the mozzarella. Cook the pancetta in a skillet over medium heat until crisp.
Place one dough ball on a heavily floured surface and use your fingers to gently stretch and shape it into a thin round.
Carefully transfer the dough to the hot pizza stone. Drizzle with olive oil, then evenly distribute the garlic and most of the thyme over the crust.
Sprinkle the mozzarella evenly over the pizza, then dollop the ricotta throughout. Top with the sliced peaches, crispy pancetta and remaining thyme.
Bake for 10–12 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
Finish with smoked flaky sea salt, slice and serve.
Serving Suggestions
This pizza is best served hot from the oven while the crust is crisp and the cheese is melty. Pair it with a simple arugula salad dressed with lemon and olive oil for an easy summer dinner, or slice it into smaller pieces and serve as an appetizer with drinks.
Storage
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet rather than the microwave to bring the crust back to life.
Extra pizza dough can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator and bring to room temperature before stretching.
Maddie's Tip
No Palisade peaches? Don’t overthink it. Any ripe, juicy peach—or even a nectarine—will be delicious here. The important thing is using fruit that’s actually in season and tastes good enough to eat on its own. And if making pizza dough is the thing standing between you and homemade pizza, buy the dough. I promise, it still counts.
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