Mini Peach & Basil Pizzas

Recipe by: Jerry James Stone | Written July 30, 2013

Fresh, fuzzy and oh so sweet. What is not to love about peaches? Now that you know how to buy a peach and how to store a peach, let’s get to eating them!



Chewy Homemade Pizza Dough
1 pound peaches (about 3)
16 ounces mozzarella
6 fresh basil leaves
¼ cup olive oil

Total Time:

17 minutes

5 minutes
12 minutes
16 pizzettas 
Recipe Type:
  1. For this recipe I used my Chewy Homemade Pizza Dough. I made the recipe as follows but before l let it rise, I cut it into 16 individual pieces for the pizzettas. 

  2. You want the pound of peaches to be just ripe, so they are full of flavor but not super soft. It will make grilling them a pain in the butt if they are overly ripe. 

  3. Now cut them in half, following the seam of the peach. Give the halves a twist and pull them apart, then remove the pit. Cut the peaches into slices, about 1/4" thick. 


  5. Now let's grill these babies! We're just going to grill them on one side. For one, we're gonna be baking them on a pizza. Grilling them and then cooking them will make them a bit more mushy then I would prefer. Grill them for about a minute or so, until they have those lovely marks. 

  6. Now that mini pizza doughs have risen, go ahead and flatten them out and place them on a baking sheet lined with parchment paper. You can use a rolling pin but I find it is easiest to just use your fingers (that's what she said). 

  7. Brush each mini pizza with just enough olive oil to coat and then top them with mozzarella and a couple of grilled peach slices. 

  8. Bake them at 500 degrees F for about 10 minutes until the cheese is fully melted, beginning to brown and the crust is golden. 

  9. Top with the chopped basil and serve!Enjoy. 



Share this recipe

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

Read by detailed bio...

Get My Secret Recipes

Are you hungry? Subscribe to our weekly newsletter!

  • This field is for validation purposes and should be left unchanged.

No spam – we promise (we’re vegetarian)

Share this recipe