BBQ Jerk Peach Pizza
The spicy sweet BBQ jerk sauce is a perfect base for a peach pizza! The sweet and savory flavors are balanced throughout the whole pizza and result in a perfect bite! The creamy ricotta is a natural pair for peaches (peaches and cream anyone?) and helps take the edge off the spicy and sharp jerk paste.
the inspiration for this recipe
We hosted a pizza party a month or so ago, and this BBQ jerk peach pizza was a last minute addition to the menu. I was going to make something with squash blossom but I was unable to find them. I pivoted to peaches, even though it was a little early for peach season. At the end of the night, almost everyone agreed that this was the best pizza of the night,! I waited until peaches were at their peak to make it again and share with you all.
Make the jerk paste
I adapted this jerk paste recipe from Jessica in the Kitchen because it has everything that I love when I am making jerk paste, but is a little more saucy and perfect for this pizza sauce. Lots of black pepper, allspice, thyme, scallions and scotch bonnet peppers!
Add the paste to a frying pan with some oil to saute it for a few minutes, then add your favorite store bought BBQ sauce. This will make a perfect sauce for the BBQ jerk peach pizza!
Prep the peaches
I like to season the peaches with a little salt and sugar. If you have perfect peaches you only need a touch of salt. If your peaches are average or a little bland, add more. Then add them to paper towels so that as the liquid is drawn from the peaches they don’t waterlog the pizza.
Prepare the dough
Good pizza dough needs to be made a few days in advance. I always refer to this article called How to Pizza when I am making my dough. The dough rests in the fridge for a few days, then I take it out and let it rest on the counter for about an hour before forming the dough round.
Build the BBQ jerk peach pizza
That beautiful jerk bbq sauce first. Then add mozzarella, the peaches, and then some ricotta.
Cook the BBQ jerk peach pizza
Get the pizza into the oven! I cook mine in this oven at 650 but if you have an oven that goes to 550, or even 525 with convection, you can use that.
Top, slice, and serve
I like to add a topping after the pizza cooks if it makes sense for the pizza. For this BBQ jerk peach pizza, I added some sliced scallions and it gave a fresh crunch to the pizza. For 12 inch pizzas I usually cut it into 6 slices.
I really loved the balance of this pizza. Summery, sweet, savory, and spicy!
You have about a month until the end of peach season so make this recipe asap!
Links and Twists on this bbq jerk peach pizza
I used this recipe as a guide for my jerk paste. I used this recipe as a guide for making pizza. If you want to make better pizza, I strongly suggest reading through that whole article, it even helped me and I have been making pizza for almost 20 years!
You could definitely make this with a store bought jerk paste to save some time. I also considered adding some salami or prosciutto to this pizza. A little pulled pork might be nice too.
For more peachy goodness, check out my peach and sausage deep dish, peach basil upside down cornbread, or this tasty peach and spam gimbap.
BBQ Jerk Peach Pizza
Equipment
- pizza oven optional
Ingredients
Pizza Dough
- 266 grams flour
- 7 grams salt
- 1 gram yeast
- 4 grams sugar
- 5 grams olive oil
- 165 grams water
Jerk Sauce
- 3 habanero or scotch bonnet peppers seeds removed
- 10 sprigs fresh thyme woody stems removed
- 1 teaspoon dried thyme
- 1 shallot
- 4 cloves garlic
- 1 inch fresh ginger grated
- 3 stalks green onion
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 2 teaspoons allspice
- 1 teaspoon brown sugar
- 1 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 tablespoon olive oil
- 1 lime (juice)
- 1 cup BBQ sauce
Pizza
- 2 peaches
- 2 cups grated mozzarella cheese
- 1/2 cup ricotta cheese
- sliced scallions
Instructions
Make the pizza dough
- Mix the pizza dough ingredients in a large bowl and store to combine. Pour it out onto a clan work space and knead with your hands for about 15-20 minutes until smooth. See the linked recipe above for more info if you want to use a mixer or do not have much pizza experience!
- Split dough into two equal pieces. Form them into balls, and place into oiled containers, making sure the dough is coated with a thin layer of oil. Cover and place in the fridge for 48 hours.
Make the jerk sauce
- Add all the jerk ingredients to a blender except for the BBQ sauce. Pour the paste into a hot frying pan with some oil. Cook the paste for 3 -5 minutes, then stir in the BBQ sauce. Bring to a simmer, then remove from heat. Allow to cool before using.
Make the pizza
- Slice the peaches and season with salt and sugar. Mix them up to make sure they are well coated, and then spread them out on a paper towel.
- Take the dough out and remove it from the container on to a floured surface. What was the top of the dough in the container should now be the bottom. Cover with a kitchen towel or the upside down proofing container and let it sit about an hour.
- Preheat oven with a pizza stone or steel to 550 with convection if you have it. If you have a pizza oven you can bring it to 650.
- Stretch the pizza to a 12 inch round, then spread on some of the sauce. Top with cheese then add the peaches. Add some dollops of ricotta on top. Launch the pizza onto the cooking surface. Cook 5-8 minutes until cooked to your desired doneness.
- Remove from the oven and top with scallions. Repeat with the second pizza.