Grilled Peach and Goat Cheese Pizza with Jalapeños

We've all experienced flavor combinations that may have seemed unexpected at first glance, but then on the first bite we wondered why we hadn't tried it sooner. Our Grilled Peach and Goat Cheese Pizza is one of those flavor combinations. This pizza features a golden, crisp homemade pizza crust that we've loaded up with fresh mozzarella, goat cheese, parmesan, cherry tomatoes, and capers, and then crowned with grilled peaches, charred jalapeños, and a drizzle of balsamic glaze.

This pizza has got a little bit of everything going on all at once. It's sweet, savory, deliciously smoky, just a hint of tangy, and spicy enough to keep you reaching for another slice. Then, of course, we've got the peaches picking up beautiful grill marks that also work to deepen their sweetness, while the jalapeños bring both a gentle hint and background chili pepper flavor, and the fresh mozzarella works to tie everything together with milky goodness. This is the kind of delicious recipe that turns any summer evening into a bistro-style celebration.

If that sounds like summery pizza goodness to you, then read on. Below, I'll provide an overview of precisely what to expect and why you'll love this pizza recipe, an ingredient checklist, variation suggestions for getting your creative juices flowing, as well as providing some key substitutions.

Now, without further delay, let's make some pizza.

Jump to:

• Why You'll Love This Summer Grilled Peach Pizza
• Key Ingredients and Substitutions
• Tips for Success
• Delicious Variations and Substitutions
• Frequently Asked Questions
• Grilled Peach & Goat Cheese Pizza

Why You'll Love This Summer Grilled Peach Pizza

• Sweet, Savory, and Spicy Flavor Profile: Caramelized peaches bring sweetness, while goat cheese and capers bring tang and salt. The jalapeños and red pepper bring some spice. Every slice is balanced around these contrasting flavors, becoming a unified, bistro-style bite.
• A three-cheese blend: Goat cheese, fresh mozzarella, and aged parmesan each play a different role, giving you tang, stretch, milky goodness, and savory depth all at once.
• Homemade Pizza Dough: The star of the show, in my opinion, is the homemade pizza dough. We're using a simple dough recipe made from basic pantry staples, and it requires no special equipment. It bakes up into a tender crust with a golden-brown edge. Once you see how easy it is to prepare a delicious homemade crust, and the delicious difference it makes, you may never want to use store-bought dough again.
• Peak-Season Flavor: This recipe really benefits from peak-season peaches, and so is an excellent way to celebrate and utilize summer fresh produce. And honestly, grilled peaches in general are a great choice for entertaining and yet are simple enough for a weeknight.

Key Ingredients and Substitutions

Here's everything that goes into this pizza and why, along with a few key substitutions. Precise measurements and instructions are in the recipe card below.

For the Homemade Pizza Dough

• 1 Packet Active Dry Yeast (or about 2¼ teaspoons)
  • What It Does: Allows the dough to rise. Key to a good homemade pizza crust.
  • Check the Date: Expired yeast is the single most common cause behind a dough failing to rise. Proof the yeast first, as recommended on the recipe card, to confirm that it is alive before you commit your flour.
  • Substitute: Instant yeast can be used in the same amount and can be mixed straight into the flour.
• 1 Cup Warm Water (105°F to 110°F)
  • Temperature Matters: If the water is too hot, it will kill the yeast, while water that is too cool will slow the yeast down. In either instance, the dough will fail to rise.
  • No Thermometer? The water should feel comfortably warm against your wrist, like bath water but never hot.
• 1 Teaspoon Sugar
  • Food for the Yeast: A little sugar gives the yeast a quick meal, allowing it to foam faster during proofing. It also works to help the crust brown.
  • Substitute: The same amount of honey will work just as nicely.
• 3 Cups All-Purpose Flour
  • Measure Lightly: Spoon the flour into a measuring cup, and then level it off. Do not pack it into the cup. Also, spooning straight from the bag packs in extra flour and makes the dough dense.
  • Substitute: While you can use bread flour, it will result in a chewier, sturdier crust and possibly make the crust a bit denser.
• 1 tablespoon coarse kosher salt (or 1½ teaspoons fine kosher salt)
  • Coarse vs Fine: A fine-grain kosher salt (such as Morton) is nearly twice as dense as a coarse-grain salt (such as Diamond Crystal), so a full tablespoon of Morton would make the dough very salty. Either way, you are aiming for about 9 grams of salt.
  • Why salt the dough: The salt serves two purposes. The first is to season the dough, but the second reason is to help strengthen the dough so that it holds its shape better.
• ¼ Cup Extra Virgin Olive Oil
  • Tender and Flavorful: The olive oil works to enrich the dough by giving it a softer crumb and a flavorful outer crust with a hint of olive oil flavor.
  • Extra Virgin: I recommend using a decent extra virgin olive oil, as this recipe includes a lot of fresh, vibrant flavors, which a decent quality extra virgin olive oil will complement quite nicely.
  • Substitute: Regular olive oil works fine if that is all that you have.

Topping Ingredients

• 2 Peaches, sliced into thick wedges
  • Ripe Yet Firm: We want to use yellow peaches that are fragrant but still firm, or even slightly underripe. A very soft peach that is fully ripe will turn to mush on the grill and release too much juice for use on the pizza.
  • Freestone is easiest: In freestone peaches, the pit pulls away cleanly, making them easier to cut into neat wedges.
  • No need to peel: The skin actually helps the peach slices hold together through grilling, so I recommend leaving the skin on the peach.
  • Substitute: Nectarines work exactly the same as peaches do in this recipe, and are the best substitute.
• 2 Jalapeños
  • Grill them Whole: We want to grill the peppers whole, and this is doubly true if grilling them over an open flame, where they risk falling through the grates. Also, whole peppers grill more evenly than do precut circles.
  • For a Milder Pizza: If you like a milder pizza, remove the seeds and the white membranes of the jalapeños before slicing.
  • Substitute: Your choice of peppers. Mini sweet peppers work nicely, providing the same smoky char and chili flavor, but none of the heat of a jalapeño.
• 4 Ounces of Goat Cheese, crumbled
  • Creamy Tang: For sweet fruit, goat cheese is a classic match, as the innate tanginess or saltiness works to balance and complement the peaches, as well as the balsamic.
  • Crumble it cold: Goat cheese becomes sticky at room temperature, so I recommend crumbling it straight from the refrigerator.
  • Substitute: Crumbled feta would be the most direct substitute, as it has a similar flavor and texture, though it is usually a bit saltier, which actually works given the pizza's flavor profile. Additionally, a few dollops of ricotta cheese work beautifully.
• 8 ounces fresh mozzarella, patted dry and torn
  • Pat it dry: This is a super important step, as fresh mozzarella holds a lot of water, so patting it dry of any excess moisture helps keep the center of the pizza from becoming soggy.
  • Tear it, don't slice it: Tearing the mozzarella into pieces allows for it to melt into rustic pools, rather than uniform circles, which gives the pizza a nice bistro-style appearance.
  • Substitute: Standard block mozzarella can work just fine in this recipe, and actually gives a better pull when melted. That said, it will provide slightly less milky flavor.
• 3 Cloves Garlic, minced
  • Brushed, Not Sprinkled: We're stirring the minced garlic into the olive oil in a small bowl and brushing it over the dough. Added into the olive oil, the garlic is allowed to flavor the entire pizza and is less likely to scorch than if the garlic were sprinkled on top.
  • Mince it finely: We want to mince the garlic as finely as we can manage to allow a more even application across the pizza.
• 2 cups cherry tomatoes, halved and drained
  • Bright Acidity: Tomatoes help to balance e the cheese and peaches.
  • Drain Them: Strain the halved tomatoes, or let them dry cut side down on paper towels to remove excess juice before topping them on the pizza.
  • Substitution: Grape tomatoes work just fine for this recipe.
• 2 tablespoons capers, drained
  • The Flavor of Brine: The flavor of capers is the brine, as the capers themselves have a bitter, pungent flavor that on its own is entirely unpalatable, but that becomes savory goodness when combined with the brine. Thus, do not drain the capers.
  • Substitute: Chopped green olives, pitted and chopped Kalamata olives, or simply sliced black olives.
• 2 teaspoons red pepper flakes
  • For Additional Heat: Plain red pepper flakes add a little bit of background heat in addition to the jalapeños.
  • For a Milder Pizza: Simply leave them out.
  • Substitution: Your favorite variety of chili flakes will get the job done, and perhaps add a bit more chili flavor in the process.
• 1 tablespoon fresh oregano, finely chopped
  • Herbal Depth: Fresh oregano adds a deep, savory, and slightly peppery flavor
  • Substitute: About 1 teaspoon of crushed dried oregano. Dried herbs are always more concentrated, so you need about a third as much as fresh.
• Handful of fresh basil, roughly chopped
  • Add it last: We want the fresh basil to go on after baking the pie in the oven; otherwise it will wilt and blacken, losing its flavor.
  • Chop just before serving: Cut the basil right before you are about to set it on the pizza.
• 4 ounces Parmesan cheese, grated
  • Salty and Nutty: Aged Parmesan brings depth to the pizza, as well as helping the top of the pie to brown.
  • Grate it fresh: Freshly grated Parmesan melts smoother and has more flavor, since pre-grated typically has anti-caking agents mixed in, as well as having leaked moisture, and moisture in this case means flavor.
  • Substitute: The grated cheese of your choice, whether that be Pecorino Romano or Locatelli, or whichever you prefer. Seriously, this is not a recipe where you'll notice a difference between Parmesan and Romano.
• Olive oil, for brushing
  • Two Roles: The olive oil carries the garlic for brushing over the dough, and keeps the peach wedges from sticking to the grill (or stovetop griddle)
  • Use the good stuff: I do recommend using a decent quality extra virgin olive oil for this recipe.
• Cornmeal, for dusting
  • Non-Stick and Crunch: A light dusting of cornmeal keeps the pizza from sticking to the trays and adds a pleasant crunch to the bottom of the pie.
• Balsamic glaze, for serving
  • What is it: A thick, syrupy reduction of balsamic vinegar that has a sweet-yet-tart flavor and is absolutely delicious.
  • Make your own: To make a balsamic glaze, gently simmer balsamic vinegar over low heat until it is reduced by about half and coats the back of a spoon. It will continue to thicken as it cools.
  • Substitute: A drizzle of hot honey could work and would give the pizza a spicy-sweet finish.

Pro-Tips and Substitutions

• Short on time? Use 1½-2 pounds of store-bought pizza dough, and let it come to room temperature before rolling it out. Cold dough does not stretch well for pizza, so letting it warm is critical.
• Add Prosciutto: A few ribbons of prosciutto spread across the top of the pizza would pair deliciously with the basil and grilled peaches.
• Try Burrata: If you've been looking for your next favorite use for burrata cheese, or are looking for a good excuse to try it, this grilled peach pizza would pair deliciously with a burrata topping.
• Add Greens: A handful of fresh greens, such as arugula, which actually goes great on pizza, as shown in my arugula pizza recipe, would pair nicely, as the peppery bite would contrast deliciously with the peaches and the balsamic glaze.

Tips for Success

• Make sure the yeast is active: If the yeast does not begin foaming within 10 minutes of being combined with the sugar, the yeast is likely expired, or the water was too hot. Start over with a fresh packet.
• Let stubborn dough rest: If the dough keeps springing back as you try to roll it out, don't fight it. Instead, let it rest for five to ten minutes at room temperature so that the gluten can relax, and then try again.
• Dust with cornmeal before you place the dough on the trays: A thin layer of cornmeal keeps the pizzas from sticking and gives the bottom of the crust some texture. Do not skip the cornmeal, as this is the single most reliable way to keep the pizzas from sticking.
• Want a crispier crust? Par-bake the garlic-brushed dough for five minutes before adding the toppings, then shorten the remaining bake time.
• Add the peaches after baking: The peaches have already been cooked, so adding them onto the pizza before baking would only serve to turn them to mush. Instead, add them at the end so that they retain their shape and remain juicy, rather than turning to mush and leaking their juice into the pie crust.
• Rest before slicing: Give the pizzas a few minutes of rest once they are out of the oven so that the cheese can set and the toppings stay in place when you cut. Resting is an important step for any pizza, and this recipe is no exception.

Delicious Variations and Substitutions

The Salty and Sweet Classic (Add Prosciutto)

Peaches and prosciutto go together like peaches and prosciutto. No, seriously, it's a classic, beloved pairing for a reason - they are delicious together in any setting, and that includes on pizza. To do this, after the pizza comes out of the oven, tear up a few slices of prosciutto and drape them over the top of the pizza right before you add on the peaches. Adding the prosciutto after baking the pizza keeps the silky and tender texture, whereas baking turns the prosciutto crisp, not unlike bacon, which is also delicious, but for this pizza I find the silky texture works best.

Other Fruits to Grill

While peaches are my favorite for this recipe, there are a variety of other fruits that are delicious when grilled and paired with goat cheese, a balsamic glaze, and fresh basil, such as:

• Nectarines: A direct substitute for peaches, but with a somewhat firmer texture.
• Plums: Tart and sweet, plums would give the pizza some gorgeous red color. Grill them in halves or in thick wedges.
• Figs: Halve and grill the figs only briefly, cutting them side down for a jammy, honeyed flavor.
• Pineapple: Grilled pineapples and jalapeños are a sweet-and-spicy match made in heaven.
• Raspberries: While raspberries are too delicate to grill, scattering them fresh over the finished pizza adds bright color and a bit of tart flavor that will play surprisingly well with the balsamic glaze.

Cheese Swaps (Burrata or Ricotta)

Tearing up a ball of burrata and setting the shreds over the pizza will create an extra-luxurious pizza. Seriously, if you've never tried burrata, this pizza is a great starting point. Conversely, if you've already fallen in love with burrata, this pizza is yet another delicious way to use this delicious cheese. Conversely, ricotta is another great option, just dollop a few tablespoons over the pizza before baking in place of, or alongside, the goat cheese. Of course, you can always swap in plain, block mozzarella (low-moisture mozzarella) if you want a more traditional or classic stretchy melt with less risk of sogginess.

Frequently Asked Questions

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And that's our Grilled Peach and Goat Cheese Pizza with Jalapeños. If you have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

Happy Cooking!