Peach Barbecue Pizza Pie
When making this pizza you can go as crazy, or keep it as simple as you want. I like to prepare batches of the peach barbecue sauce and marinara sauce, on the weekend to keep on hand or in the freezer – but you can feel free to use a quality store bought brand for either. You can use a nectarine (or even a plum) instead of a peach, or swap the basil out for cilantro if you prefer. The only non-negotiable here is in using 100% real Sargento Sliced Provolone Cheese (Although, if you wanted to kick it up a notch, Pepper Jack would work too!). I am not sure why I never used slices when making pizza before, but they are a total time-saving game changer! And, when you arrange the provolone so that it hangs over the edge of the crust, it develops a phenomenal crunchy effect as it bakes; so good.
Check out photos of the Peach Barbecue Pizza Pie:
I recommend inviting a group of your friends and family over to make this recipe together. After all, that is one of the best parts of summer right? Creating memories with the people we love, and getting to enjoy a beautiful meal, made from natural ingredients, in the process.
Peach Barbecue Sauce (makes approximately 4 cups)
6 medium-size ripe peaches OR nectarines (roughly 2 pounds)
2 tablespoons fresh lemon juice
¼ cup olive oil
1 small white onion, chopped (about 1/4 -1/2 cup chopped onion)
3 garlic cloves, chopped
¾ cup packed brown sugar
½ cup apple cider vinegar
½ cup dry red wine
½ cup Worcestershire sauce
2 tablespoons tomato paste
1 tablespoon peeled and grated fresh ginger
1 tablespoon chili powder
Salt and pepper to taste
- Bring a large pot of water to a boil. While waiting for the water to boil, prepare a bowl filled with ice water. Using a knife cut a small "X" in the bottom of each peach. Place the peaches in the boiling water for approximately 1 minute in order to loosen the skin. Using a slotted spoon remove the peaches and place in the ice water bath. From there, peel the skin off of the peaches. Chop into small pieces, discarding the skin and pits. Set aside.
- Heat the oil in a large saucepan set over medium-low heat. Add the onion to the pan and cook for approximately 10 minutes, until soft. Add the garlic and cook for an additional minute. Stir in the peaches, sugar, vinegar and red wine. Raise the temperature to high heat, and bring the mixture to a boil. Once boiling, reduce the heat to medium and simmer for 30 minutes, until the onions and peaches are very tender. Remove from the heat, and allow to cool.
- Transfer the cooled peach mixture to a blender and pulse until smooth. Pour the mixture into a clean saucepan set over medium-high heat. Add the Worcestershire sauce, tomato paste, ginger and chili powder, and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for an additional 10 minutes. Season with salt and pepper, to taste.
- Store the barbecue sauce in a clean container(s) with an airtight seal. The sauce will keep in the refrigerator for approximately 2 weeks.
Peach Barbecue Pizza Pie (All measurements are approximates, because with a pizza, you can add as little or as much of any ingredient as you like!)
1 prepared pizza shell, or homemade dough recipe of your choosing
1 package Sargento Provolone Natural Cheese Slices
1 peach OR nectarine, thinly sliced
1 tomato (any color), thinly sliced
¼ cup peach barbecue sauce
¼ cup marinara sauce
Sliced red onion
- Preheat your oven to 525 degrees.
- Lightly drizzle your pizza shell with olive oil.
- Place all but two of the cheese slices in a single layer, over the pizza shell, allowing a few slices to fall over the edge of the crust.
- Layer the peaches and the tomatoes over the cheese. Place small "blobs" (1/2 -1 teaspoon each) of the barbecue sauce and the tomato sauce all over the pizza. Sprinkle with sliced red onion. Tear the remaining two slices of cheese into small pieces and disperse over the pizza.
- Bake for approximately 10-15 minutes, until the cheese is bubbling and the crust is browned.
- Top with fresh basil. Enjoy!
Compensation for this post was provided by Sargento Foods via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Sargento Foods or AOL.