This recipe was a long time coming. I made this pizza for the first time when I had just purchased my camera and had no idea how to use it. I did not know how to use natural light and while I knew what I wanted the pictures to look like in my head, I had no idea how to communicate those images to the piece of equipment in my hand. The photos I took of the first Peppers and Peaches Pizza were a bust….a major one 🙂 Now, a year and a half(ish) later I am still learning, but I generally find the photos are at least sharable. Such are the pictures for today. My best work? Definitely not, pretty blurry. But do they do the pizza justice? I think so…take a look for your self, but I believe that loaded dough looks pretty mouth watering-and believe me, it is.
This pizza holds a special place in my stomach because it is named, in case you didn’t notice, after my blog! The flavors go along with my obsession with sweet and savory food combinations but also present something a little different for a pizza. We eat a lot of pizza in my house hold so I really enjoy messing with different combinations to keep things interesting for my taste buds. On this pie, the sweet tangy peppers are complimented by the creamy avocado and mild green onion, while the peach puree brings an exotic flavor to an otherwise pretty classic pizza. Also, the onions and peppers are grated super fine so you can easily load it into the dough. Each slice was surprisingly heavy and we were happily full!
As always, I want your feedback on this recipe! Tag me @peppers_peaches and use my hashtag #peppersandpeaches on instagram or twitter so I can check it out. Happy Earth Day!
- 2 vegan pizza crusts (most pizza crusts are vegen, so easy peasy)
- 1 cup marinara/pizza sauce
- 1 cup sliced peaches, fresh or frozen-thawed
- 2 bell peppers (I recommend red, orange or yellow but green is fine too)
- 2 onions
- 1 avocado
- 2 large stalks green onion
- Preheat oven to 385 degrees
- Roughly chop peppers and place them in food processor, pulse until shredded but NOT into a pulp. Place in a bowl and set aside.
- Repeat this process with the onions. Set in a separate bowl, set aside. If you do not have a food processor, you may use a grater and grate the peppers and onions.
- Slice green onions, set aside
- Cube avocado, set aside.
- Puree peaches in food processor or blender. Set aside.
- Spread ½ cup of your sauce on each pizza, evenly distribute.
- Evenly divide all of your ingredients except peach puree and spread onto each pizza. If you have not shredded your peppers and onions enough you will not be able to use all of them as topping-that is fine, just save the leftovers for later recipes.
- Once all ingredients are evenly distributed on your pizzas, add generous salt and pepper and drizzle the peach puree evenly over both pizzas.
- Cook in oven for about 30 minutes. You will want to watch them as you want the crust crispy but the center to be cooked as well. Since this is such a loaded pizza, the middle will sometimes take longer to cook due to all the moisture.