Peach, Brie & Balsamic Pizza
Makes 1x 12”/16” pizza
For the peaches:
2 tbsp butter
1 tbsp sugar
½ peach, pitted and thinly sliced
For the pizza:
8.8/11.6oz (250/330g) classic pizza dough
2 tbsp olive oil
1.4oz (40g) mozzarella, torn into small pieces
1.4oz (40g) brie, sliced into cubes
Handful of basil leaves, fresh
2 tbsp balsamic glaze
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Fire up your Ooni pizza oven. Aim for 350˚F (180˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Add the butter and sugar to your Ooni Sizzler and place inside the oven to warm up.
Once the Sizzler is warm, remove it from the oven and add the peaches. Cook in the oven for 5 minutes flipping halfway, or until the fruit has slightly softened. Remove from the oven and set aside.
Turn up the heat on your Ooni, this time aiming for 950˚F (500˚C) on the stone baking board inside.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. Drizzle the olive oil over the base in a thin, even layer, spreading the oil around with your fingers. Top with the mozzarella and brie.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. Finish by topping with the peach, basil leaves and a drizzle of balsamic glaze. Serve straight away!