Pistachio Pizza with Peaches and Goat Cheese
Serves: 4 servings
  • 1 pizza dough, about 14-16 ounces in weight (recipe in notes)
  • 1 tablespoon flour
  • 1 cup (6 ounces) peach slices (Canned peaches are fine, just chose a variety without any added sugar and drain them of all liquid.)
  • ½ cup (4 ounces) goat cheese
  • 1 tablespoon olive oil
  • ½ cup (2 ounces) Wonderful No Shell Pistachios, roasted and salted
  • 1 tablespoon finely grated Parmesan cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  1. Preheat a pizza stone by placing it on the bottom rack of a 550 degrees oven for at least 20 minutes.
  2. Dust a pizza paddle with flour and place the pizza dough in the center. Turn the dough over a few times so the entire ball of dough is dusted with flour. Roll/stretch the dough out into a 13-inch circle.
  3. Put half of the peach slices, goat cheese, and olive oil in a small bowl, and, using the tines of a fork mash all the ingredients together. (It’s ok if there are small chunks of peaches, just make sure everything is well combined.)
  4. Spread the cheese mixture evenly over the pizza dough and transfer it to the oven/stone by gently shaking it off the pizza paddle. Bake for 3 minutes.
  5. While the pizza bakes, slice the remaining peaches horizontally into thin, ½ inch pieces.
  6. Remove pizza from the oven and sprinkle on the peaches, Wonderful No Shell Pistachios, Parmesan cheese, salt, and pepper. Return to the oven and bake for an additional 3-5 minutes until the crust is golden brown around the edges.
¾ cup warm water (not hot)
1 teaspoon active-dry yeast
2 cups all-purpose flour, plus a little extra
1½ teaspoons salt
2 teaspoons olive oil

Pour the water into the bowl of a stand mixer and add the yeast. Let it stand for about 5 minutes, while the yeast proofs.
Add the flour and salt to the bowl and stir well with a wooden spoon. (The dough will be shaggy.)
Attach the dough hook to your stand mixer and turn the mixer on to knead the dough until it’s smooth and soft. (If the dough is too sticky, sprinkle in some more flour, a little bit at a time.)
Brush the dough with olive oil and cover the bowl with plastic wrap. Let it rise in a warm place until doubled in size, about 1 – 1 ½ hours.
If you’re not making pizza right after the dough has risen, store it in a plastic bag the refrigerator.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/pistachio-pizza-with-peaches-and-goat-cheese/