This is a print preview of "Goat Cheese, Peach, and Arugula Pizza" recipe.

Goat Cheese, Peach, and Arugula Pizza Recipe
by Meg @ Zest New York

Goat Cheese, Peach, and Arugula Pizza

This recipe was adapted from the Goat Cheese and Pear Pizza listed on the Coach Farm recipe. Pears aren’t in season just yet, however peaches are coming in nicely from Georgia, and will be ready in New York in just about a month. Preparation can be simplified by roasting the peaches for 5-8 minutes in a toaster oven on the broil setting. A whole wheat pizza crust can be used as well, in our home experimentation, we used a whole wheat pizza dough stretched to a 16″ or so rectangle.

Rating: 4.3/5
Avg. 4.3/5 2 votes
Prep time: United States American
Cook time: Servings: 8 slices

Wine and Drink Pairings: saranac pale pale ale

Ingredients

  • 1x 12″ pizza shell
  • 4oz Coach Farm Fresh Goat Cheese, sliced
  • 3 ripe peaches, sliced
  • olive oil as needed
  • 1 bunch arugula, chopped, stems discarded
  • balsamic vinegar as needed

Directions

  1. Toss the peaches in about a teaspoon of olive oil and a teaspoon of balsamic vinegar, more or less to taste.
  2. Roast the peaches on a grill, or under a broiler.
  3. Lay cheese out on a partially baked pizza shell. Top will peach slices and drizzle with olive oil.
  4. Bake in a hot oven (about 375) until the crust is fully cooked and the cheese is melted.
  5. Toss arugula with a drizzling of olive oil and balsamic vinegar, more or less to taste.