Goat Cheese Pizza With Peaches

5 from 1 vote

Goat Cheese Pizza With Peaches: A flavor explosion of chili oil, flavored goat cheese, peaches, basil, and balsamic glaze on mini naan.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Italian

Keyword: basil goat cheese pizza, peach and balsamic pizza, peach and goat cheese flatbread, summer pizza

Servings: pizzas

Calories: 577kcal

Author: Nosheen Babar

Ingredients

chili oil

¼ cup olive oil (see notes)
1 tsp paprika (see notes)
1 tsp crushed red pepper flakes

balsamic glaze

½ cup balsamic vinegar
½ cup honey

goat cheese pizza with peaches

4 mini naan (see notes)
4 tbsp chili oil (see notes)
2 peaches (see notes)
4 basil leaves (see notes)
4 oz goat cheese (see notes)
4 tbsp balsamic glaze (see notes)

Instructions

chili oil

Mix the oil, paprika, and crushed pepper flakes.
Let the jar sit in a cool, dry place for a minimum of one hour before using the oil. (see notes)

balsamic glaze

Pour the balsamic glaze along with the honey into a small saucepan.
Bring the mixture to a boil on high and then simmer on medium till it thickens enough to coat the spoon.
Set aside to cool.

goat cheese pizza with peaches

Preheat the oven to 350 degrees farenheit.
Place 4 mini naan on a baking sheet and brush them with chili oil.
Place the sliced peaches on the naan.
Top with chopped basil.
Add the crumbled goat cheese.
Bake the pizzas for 8-10 minutes (see notes)
Remove the cooked pizzas, drizzle with the balsamic glaze and serve.

Notes

Olive oil - I use neutral olive oil to make the chili oil, but a different variety, such as avocado, can also be used.

Paprika - I use plain paprika, also known as sweet paprika, for the oil. You can use an alternative such as smoked or hot if you prefer.

Mini naan - I find that making mini pizzas is easier when it comes to serving and eating is concerned. Given the nature of the ingredients in this recipe, cutting slices can get a little messy. However, if you want to use a full-sized naan or a large pizza base, feel free to do so.

Chili oil - I make my chili oil at home and usually have it sitting in my pantry, but you can easily purchase a premade chili oil. The homemade one needs to sit for an hour minimum so that the ingredients can infuse the oil, but the longer it sits, the better the flavor.

Peaches - The peaches need to be ripe and juicy but on the firm side. This makes them retain their shape after they're cooked. To make cooking, serving, and eating easier, slice the peaches thin.

Basil leaves - Use regular-sized basil leaves and slice them, or use microgreens for the pizza.

Goat cheese - Any goat cheese can be used in this recipe. I used a truffle honey one I had lying in my fridge, but plain garlic and herb and even blueberry would all work well.

Balsamic glaze - I make my own balsamic glaze, but you can buy a ready-made store-bought one if you prefer.

Baking the pizzas - The pizzas take anywhere from 8-10 minutes, depending on the oven. Make sure not to overbake them, as the naan can become too crispy.

Nutrition