With the end of the summer nearing I am trying to get my fill of fresh peaches before the season is over. Meaning, I have been buying peaches like crazy and now I need to use them up before they go bad….Not a bad problem to have though. Peaches are a surprisingly versatile fruit and go well in both sweet and savory dishes.
This peach and burrata pizza was the prefect way to use up some of those peaches. Sweet, savory and creamy goodness all on a delicious gluten-free pizza crust, how can you go wrong?
Now the pizza itself is super easy to assemble. The pizza crust, while not difficult, does take a special combination of flours and ingredients, but let me tell you….totally worth it. It is so much better than any store bought gluten-free crust you can find. This is our go to pizza crust so we just keep all the ingredients on hand these days. I promise you, once you try it, you will too.
This recipe was adapted from the cookbook Pure Delicious, an allergy friendly cookbook that doesn’t use dairy, gluten, nuts, soy or shellfish. I’ve made the pizza dough quite a few times over the years and eventually started playing around with using different flours (mostly because I had just run out of one) but this has been my favorite combination so far. It is flavorful, crunchy and chewy, plus it doesn’t get soggy from the pizza sauce (if your using one).
Now hurry up and grab some of those summer peaches while you still can and make this delicious peach and burrata pizza!
- 1 packet of active dry yeast
- 1 teaspoon plus 3 table spoons of sugar
- 1 1/4 cups warm water
- 1 cup tapioca starch
- 1 cup potato starch
- 1/2 cup millet flour
- 3/4 cups sorgum flour
- 1/2 cup almond flour
- 1/2 cup dehydrated potato flakes
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 tablespoon onion powder
- 1/3 cup canned garbanzo bean liquid
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Balsamic drizzle
- 2 peaches sliced thin
- 1 large red onion thinly sliced
- 1 tbs parmesan
- 3-4 slices Prosciutto
- 4 oz burrata
- large handful of arugula
- olive oil
First things first, make your balsamic drizzle! Set aside to cool.
Preheat oven to 425F
Prepare a baking pan with parchment or nonstick baking sheet
Prepare your toppings. Slice the peaches , onions and chop up your basil- set aside
In a small bowl combine warm water, sugar, and yeast-set aside
In a large bowl combine tapioca starch, potato starch, potato flakes, millet flour sorghum flour, almond meal onion powder, 3 tbs sugar, baking powder and kosher salt
Add garbanzo bean liquid, olive oil and apple cider vinegar to yeast mixture. Give it a quick stir then add it to the dry ingredients and mix well. The dough will be very sticky.
Divide the dough into two even parts.
Take half of the dough and place it on a prepared baking sheet. Coat your hands with olive oil and press the dough out till it reaches your desired thickness. If it is still sticking to you hands too much make sure you wash all the dough off your hands then keeping them wet try pressing out the dough again. The key is keeping your hands either wet or coated with olive oil. Just be sure to not get the dough too wet or it wont bake well.
Par bake the dough for about 15-20 minutes. Use a spatula to lift the dough and check the underside. You are looking for a slightly golden color and crisp surface . The dough should start to show some stiffness when you lift it. Remove from oven and set asde.
While to dough is par baking start caramelizing your onions. Add just a light drizzle of olive oil to a nonstick pan and toss your onions in over medium to medium-low heat. Cooking for 15-20 minutes until the onions are soft and fragrant and have turn a dark carmel color. Set aside.
To assemble the pizza, add a light drizzle of olive and brush over the surface of the par baked crust. Top with your caramelized onions, half of the chopped basil, parmesan and fresh cracked pepper. Add the peaches then gently beak the burrata and spead it out over the pizza.
Bake for another 10 minutes or until the peaches are tender and the burrata has melted.
Remove form the oven and finish topping with a handful of arugula, remaining basil, prosciutto, balsamic drizzle, some more fresh cracked pepper and a pinch of kosher salt.
Slice and enjoy!
**Note: This recipe is technically for just one pizza, but personally I prefer the crust a bit thinner so I separate it into two pizzas. If you like a thicker crust, use all of the dough just add about 5-10 minutes on the par baking time. Now if you choose to divide the dough you can either make two pizzas and just double the toppings listed above or you can simply save the other half by storing it in the freezer. For later use, just simply thaw in the fridge overnight and you are good to go the next time you want pizza!