Pizza gets a summery twist with slightly caramelized onions and peaches, fresh garlic and thyme, and chunks of creamy burrata cheese. Heavenly!

Ingredients

  • 1 Large Onion
  • 1 Tbsp unsalted butter
  • Kosher salt
  • Pizza Dough (I use Trader Joe’s 16 ounce premade dough)
  • 1 and ½ Tbsp salted butter
  • 1 Tbsp honey
  • Peach, slightly firm and thinly sliced
  • Burrata Cheese, 8 ounces
  • *Optional: pancetta or bacon
  • 3-5 Garlic Cloves, sliced or minced depending on preference
  • Fresh Basil (handful – depending on taste)
  • Fresh Thyme (2 Tbsp – one for oil; one to sprinkle)
  • Balsamic Glaze (I use Trader Joe’s; if you can’t find this, there are lots of recipes online!)
  • Salt and pepper

Tools & Timing

  • Cookie sheet (large)
  • Pizza dough roller or rolling pin
  • Medium frying pan
  • 2 Medium Prep Bowls
  • Large pot
  • Spoon or basting brush

Background

I first became intrigued with making my own pizza recipes as I saw pizza posts from Half Baked Harvest. Previously, I’ve been drawn to her pasta recipes, but I was inspired by her “peach burrata pizza with honey balsamic.” I immediately knew I’d need to change up the recipe since I can’t use pesto (nut allergies – booo)…and her description reminded me of a pizza I had years ago at a local farm-to-table pizza place that combined caramelized onions, peaches, and pork belly (among other ingredients), so I wanted to shoot for that flavor profile. Since I knew I’d be mixing it up anyways…and I needed to learn how to caramelize onions…the journey started from there…

This recipe is adapted from Half Baked Harvest

I learned to caramelize onions from Bon Appetit…and then added my own spin by adding balsamic glaze for the last minute of cook time

Step-by-step

Caramelize the onion

There are many different articles out about caramelizing onions. I read the article “Caramelized Onions” on Bon Appetit, decided to chop my onions my own way, chose the “French onion soup” option, reduced the number of onions to be cooked (and the recipe accordingly), and added a twist.

  1. Prep onions (peel and chop – separate into a bowl so all pieces come apart).
  2. Heat 1 tbsp unsalted butter in large pot over medium-high heat.
  3. Once it starts to sizzle, begin to add onion, a handful at a time. Stir constantly with a wooden spoon. Cook 2 minutes, then add another handful. Repeat process until all onions are on the pot (I did this 3 times for to cook one large onion).
  4. Add in a pinch of kosher salt and stir.
  5. Reduce heat to medium-low and cook for 20 minutes (see step 6), stirring every few minutes to prevent onions from burning.
  6. *Since your pizza dough needs to rest for 30 minutes, get it out now!
  7. When the onions look begin to turn gold (this took me a total of 20 minutes), drizzle with balsamic glaze, stir, remove pot from heat, and place onions in a prep bowl. Do NOT clean out the pot.
  8. Preheat oven to 475.

Prep the peaches

The first time I tried this pizza, I wanted peaches with a bit more pizzazz: cue caramelized peaches! I found a recipe on Half Baked Harvest for caramelizing nectarines, and used that process. Once I tasted the richer flavor of the caramelized peaches, I knew this option was for the win:

  1. Melt 1 and ½ tbsp salted butter in medium pan over medium-high heat.
  2. Toss slices of peaches in honey, then place a layer in the pan.
  3. Cook for a minute on each side (or until caramelized – they’ll be a pretty golden color). Remove as peaches are done, place in second prep bowl, and continue process until all peaches are caramelized.

Roll out your dough

  1. Make sure your work surface is lightly floured (I use a large wood pastry board).
  2. Flour both sides of your dough.
  3. Using gentle sweeping motions with your rolling pin or dough spreader, roll the dough length-wise then width-wise, switching between the two until the dough is rolled out to about 1/2 in thick.

Make the garlic thyme olive oil spread…decorate…and bake!

  1. Pour 2 tbsp of olive oil into the same pan that you used for the onions.
  2. Add your garlic. (Note: I LOVE garlic, so I use 5 cloves and slice them. That way, when I’m done, I have BIG chunks of garlic on my pizza.) Stir and cook for about 2 minutes.
  3. Add thyme. Cook another minute, then using a spoon or basting brush, paint your garlic thyme olive oil across the crust.
  4. Add onions and peaches. Sprinkle with half of your basil, chopped.  
  5. Place pizza into oven and cook for 15 minutes.
  6. Remove pizza and decorate with pieces of burrata cheese. Let sit 5 minutes in order for cheese to begin to melt.
  7. Just before serving, drizzle with balsamic glaze and garnish with fresh basil. These remaining leaves can be whole (so pretty) or chopped per your preference!

Serve and Enjoy

Other Options

*Add cooked bacon or prosciutto. Yummy!