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When Hanger Strikes

  • Writer's pictureMari

Peach and Bleu Cheese Pizza

This unique pizza is bursting with fresh, summer flavours and is sure to be a hit wherever you serve it. Homemade pizza crust, tart peaches, tangy blue cheese, nutty Gouda - the list goes on. If you're not a bleu cheese fan, you can replace it with a tangy goat cheese to keep that flavour punch.


Peach and Bleu Cheese Pizza

Prep Time: 1 hr 30 minutes Cook Time: 20 minutes Yield: 1 pizza (8 slices)


For the Crust

  • 2 & 1/4 tsp dry active yeast

  • 1/2 cup warm water

  • 1/2 tsp sugar

  • 1 tsp salt

  • 1 tbs olive oil, plus a little more to oil the bowl for rising

  • 1/2 cup milk

  • 2 & 1/2 - 3 cups flour

For the Toppings

  • 2 tbs gochugang olive oil

  • 2 tbs caramelized onion jam

  • 150 g Gouda cheese, shredded and cubed

  • 2 small peaches, thinly sliced

  • 1/4 cup crumbled bleu cheese

  • 1/4 cup pecans, crushed

  • 2 tbs honey

  • 1 tbs crushed red chili flakes


  1. Begin by making the dough. Combine the yeast, warm water, and sugar in a small bowl. Wait five minutes until it gets foamy, then add the salt and olive oil.

  2. In a kitchen mixer bowl, add the yeast mixture and milk. Attach the dough hook to the mixer and turn on low to stir. Turn the speed up to medium and add the flour, half a cup at a time. My dough only needed about 2 1/2 cups of flour, but if it's still tacky, add the remaining 1/2 cup. Once all of the flour has been added, let the mixer run for 5-6 minutes on medium, or until you have a smooth, elastic dough ball (it will take a minimum of 5 minutes so do not turn the mixer off before that).

  3. Transfer the dough to a lightly oiled bowl. Cover with a towel and allow to rise, 45 minutes to 1 hour.

  4. Once the dough has risen, preheat the oven to 450 F. On a floured surface, roll the dough out 10-12 inches wide. Place on top of a pizza stone drizzled with olive oil, or on to a large round pan drizzled with olive oil. Brush the remaining olive oil on the base of the pizza.

  5. Spread the base of the pizza with the caramelized onion jam, then add half of the Gouda on top. Grate 3/4 of the Gouda, and cube the remainder. On the bottom of the pizza, add only shredded Gouda.

  6. Arrange the sliced peaches on top of the pizza, then sprinkle the pecans, remaining Gouda, and Bleu cheese on top.

  7. To a small bowl, add the honey and crushed chili flakes and microwave for 10-15 seconds, until runny. Stir well then drizzle on top. Bake for 15-20 minutes, then drizzle with white balsamic when it comes out of the oven. Cut into 8 slices and eat hot.


  • If you are not a bleu cheese fan, use goat cheese.


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