Peach Gorgonzola Pizza
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Bold sweet meets pungent cheese. Thin crust prepped with olive oil barrier holds toppings tight. Mozzarella and shallots lend mild melty base. Gorgonzola punches sharp amidst juicy peach slices grilled under 395-405°F heat, bubbles in cheese signal near done. Balsamic drizzle finishes it cold, arugula fresh, peppery. Simple layers with complex contrasts. Adaptable - swap peaches for nectarines or honeyed figs. Watch crust browning not just time; oven temps vary widely, baking sheet option for less heat retention. Expect aromas of sweet caramelized fruit and tangy blue cheese mingling. Quick 10-15 minute bake if you manage timing by look and feel. No soggy mess thanks to oil seal. Serve slices while cheese still stretch. A balance of textures, sweetness, acidity, and herbal bite. Always a crowd spark in my kitchen.
Prep:
12 min
Cook:
16 min
Total:
28 min
Servings:
4 servings
#Italian-American
#blue cheese
#fruit pizza
#savory-sweet
#thin crust
Sweet drips from ripe peaches meet sharp Gorgonzola in this crossroad pizza. It’s not for the faint of flavor — blue cheese guts hit hard but tempered by creamy mozzarella and those tart balsamic finishes. I learned early to oil the crust or misery from sog dipping sets in. The shallots sneak in layers of subtle zing, no heavy onion pungency but just right. Bake on a preheated stone, or if none, a thick heavy sheet works but timings shift. Oven heat uneven; watch that crust color and cheese bubbling more than timer. The aroma throws you — fruit caramelizing, cheese melting, hints of balsamic sweetness waiting to burst after bake. I toss fresh arugula on at the end, never before, or it wilts dull. The balance is a dance of sweet, salty, creamy, bitter, with fresh peppery green. Been tweaking this for years. Drops of honey on top? Sure. Different cheese? Try ricotta. But never skip the oil brush step. It’s the unsung hero preventing drippy disaster.
Ingredients
- 1 ball pizza dough about 12 oz
- 2 tsp extra virgin olive oil
- 1 cup mozzarella shredded
- 2 tbsp shallots thinly sliced
- 4 oz Gorgonzola crumbled
- 1 large ripe peach sliced thin or 2 small
- 2 tbsp balsamic reduction
- 1 cup fresh arugula
- 1/4 tsp cracked black pepper
- Optional: swap Gorgonzola for Roquefort or creamy feta twist
About the ingredients
Olive oil is the crust shield here — brush evenly, don’t economize. Prevents that dreaded soggy base from juicy peaches or creamy cheese. Peach choice matters; ripe but firm holds shape under heat. Overripe turns mushy. Sub peach with nectarines or halved figs for different seasonal twists. Mozzarella should be shredded finely for even melt, avoid big chunks or it takes longer to bubble. Shallots sliced thin keep alliums mild—don’t sub raw onions unless you want punch creeping in cold. Gorgonzola delivers pungent zip — if you prefer milder, swap for Roquefort or a creamy feta. Balsamic reduction can be bottled or homemade but applied off-heat after baking; if added early, sugars burn and taste bitter. Fresh arugula never in oven; wilts too quickly, loses crunch and pepper note. Keep it fresh on serving plate. Salt sparingly, cheese salty enough. Black pepper optional but recommended for extra bite.
Method
- Heat oven to 395-405°F with pizza stone or heavy baking sheet inside. A hot surface crisps bottom crust fast.
- Roll or stretch dough thin, about 1/8 inch. Brush with olive oil thoroughly but not dripping; oil blocks moisture escaping from cheese or fruit so crust won’t get soggy.
- Scatter mozzarella evenly to cover base but no thick heaps. Dot slice shallots thinly to add punch and sweet sharpness. Crumble Gorgonzola next for pockets of bold flavor against mild cheese.
- Arrange peach slices evenly, overlapping or random like I do to catch caramelizing heat zones.
- Slide pizza on preheated surface; bake close to 15-17 minutes but watch closely. Look for light browning at crust edges and bubbly molten cheese. The stone heats from below; bottom crust should have golden crispness when done.
- Pull pizza out once cheese bubbles swell and crust edges smell toasted, not bitter. Let cool a moment. Drizzle balsamic reduction evenly; just enough to faintly crack the sweet-tart aroma over pizza.
- Pile arugula in center or scatter lightly as a peppery fresh contrast chilled against warm toppings.
- Slice with sharp cutter quick before arugula wilts from residual heat. Serve immediately. Optional crack black pepper after serving if you like more heat punch.
Cooking tips
Preheat stone or heavy pan fully — cold surface ruins crisp base. Stretch dough thin for fast even bake. A brush of olive oil forms barrier for moisture and heat conduction, stops soggy inward crust. Mozzarella melts mild, lays foundation; shallots scattered for flavor bursts through cheese. Crumble Gorgonzola light—not too thick, to avoid overpowering other ingredients and ensure even melt. Lay peaches on top; if layered too thick, steam builds and sogs crust. Bake 14-18 minutes watching crust color—golden edges and underside browning matter more than clock. Cheese bubble size clues melting progress — full bubbling means almost ready. Pull when crust smells toasted, not burnt black. Immediately drizzle balsamic reduction to avoid burning sugars in oven, brings smoky sweet acidity after bake. Fresh arugula piles on last, never before or during cook; retains texture, pungent aroma brightens slices. Slice quick with sharp blade while warm for stringy cheese pulls but avoid soggy cold slices. Adjust bake times with oven quirks, always favor visual/tactile doneness over timers.
Chef's notes
- 💡 Oil brush on dough isn’t optional; it’s crust armor. Stops fruit juices sinking in, keeps bottom crisp. I tried skipping—ended soggy mess. Dab gently but cover fully. Avoid dripping pools; they steam crust instead of crisp. Fine shred mozzarella also key; chunks hold heat unevenly, slow bubbling. Thin slices shallots for mellow punch, raw onion hits too strong and cold spots in bake.
- 💡 Peach slices thin, overlapping patchy or random heat zones catch caramelization better. Thick layers trap steam; sog city. If you use nectarines or figs, adjust time slightly. Watch bubbling cheese closely, that’s real doneness gauge—not timer. Bubbles swell then pop, golden edges smell toasted wood smoke hint, move fast. Pull early if you see burn spots. Watch ovens bounce temps, use stone or heavy sheet preheating fully, cold surface kills crispness.
- 💡 Balsamic drizzle always last, cold. Sugars burn bitter in oven, ruin whole tension between sweet/tart flavors. Pour sparingly, smell fragrant acid layer over warmed peach. Arugula never cooks; toss on hot pizza right off and slice quick. Heat wilts leaves in seconds, dulls flavor and crunch. Toss on plate or pile center as fresh peppery contrast. Black pepper optional but worth it, cracked for bite. Salt not needed, cheese salty enough.
- 💡 Know your oven quirks—mine runs hot bottom. If edges brown too fast, tent foil mid-bake to keep inner crust cooking. Use upside-down baking sheet if no stone—stones matter for heat conduction. Also, fork dock dough to avoid bubbles. Soggy in center? Dough too thick or oil barrier weak. Frozen peach? Thaw, pat dry well; plenty of juice escapes or pizza soggy. Toasted nuts over arugula add crunch, if you want texture play.
- 💡 Slice sharp, quick. Serrated knife tears thin crust; pizza cutter slices cleanly. Cheese string pulls show still warm, better texture eating. Let cool a minute but slice fast before arugula wilts. Adjust bake 14-18 min based on smell, sight, feel. No timer alone. Watch bubbles, crust edges golden, cheese bubbling, peach caramelizing scent hits peak. Practice shows you when.
Common questions
Can I substitute Gorgonzola?
Sure swap Roquefort or creamy feta if you want milder blue. Texture changes but flavor stays sharp. Don’t miss pungent bite entirely or pizza falls flat. Try ricotta for less punch, add chopped nuts for crunch instead.
How to prevent soggy crust?
Oil brush is critical. Stops moisture from peaches and cheese. Thin dough important, dock with fork, preheat stone or heavy sheet fully. Overload toppings? Steam builds, crust sogs. Watch bake, pull at golden edges, bubbling max, not timer always.
What if no pizza stone?
Upside-down heavy baking sheet works great, cast iron pan preheated also good. Stone’s best for crisp bottom heat but pan can substitute. Adjust bake times, watch crust color closely. Avoid cold surface. Multiple preheats reduce moisture too.
How store leftovers?
Wrap tight; fridge keeps pizza ok 1-2 days but crust softens. Reheat oven on baking sheet or stone, crisp thin crust only with dry heat. Microwave kills texture, soggy crust. Freeze slices separated; thaw before reheat. Arugula best fresh, add new after warming.
