Three Cheese Peach and Pancetta Pizza

A sweet and savory pizza loaded with peaches, pancetta, three cheeses and fresh basil! To.die.for.

Three Cheese Peach and Pancetta Pizza | Fabtastic Eats Have you noticed my obsession with Peaches lately? Mind-blowing Peach & Basil Shortcakes. My FAVORITE skewers. Currently obsessed with this crazy good BBQ Sauce. Or maybe last years Summer Guac. Or this perfectly sweet Sherbet! OR this Salad. Dying.

Three Cheese Peach and Pancetta Pizza The love does not end there. I eat them every single day as a snack. Or with my granola for breakfast. Or in a salad. Daily, I tell you. And I kindaaa have a preference. White Peaches. But ONLY if I’m eating it all by its lonesome. If there are other pieces involved, I don’t care, gimme gimme. I’ll probably cry when peach season is over.

My kids are nectarine obsessed. I don’t think they can get past the fuzzy hair of the peaches. I slice it up for them, and they bite off around the peel, it’s pretty cute. But nectarines, the kids will devour it in about .25 seconds. Just one more reason why I love Summer. Fruit! Healthy Portable Snacks! FTW.

Three Cheese Peach and Pancetta Pizza Another Summer love? Grilled Pizza! I’ve mentioned it before, but this is the first Summer that we’ve started doing it, and I can’t get enough of it. It just takes already incredible pizza, and puts it over the top. I didn’t get to grill this here pizza, because well, a huge storm rolled in right when I started to get er’ going. Soooo I gave instructions for the oven.

Three Cheese Peach and Pancetta Pizza BUT! Make this pizza, and if you can, grill this baby! This is one of my favorite pizzas so far this year, and we make them weekly. Although, I do have another pizza coming your way fairly soon, and I think that the two could battle it out, because both made me go back for more and more until there wasn’t a single crumb left. Wish I was kidding. I have absolute zero self-control around pizza. zilch.

Totally worth it though. Ughhh now I want a slice of pizza.

Three Cheese Peach and Pancetta Pizza Okay! So three cheeses…including ricotta, which happens to be one of my most favorite pizza toppings everrrr. So creamy and delicious. Then you’ve got cripsy, salty pancetta..mmmm and sliced peaches, with the added benefit of tomatoes, you know, for health purposes. 😉 Cook it until it’s all melty, golden brown perfection, and sprinkle it with fresh basil. Does it get any better?

Then proceed to devour the entire thing in one sitting, because I can promise you, that you won’t be able to stop at once slice. Nope, nope!

Three Cheese Peach and Pancetta Pizza

Three Cheese Peach and Pancetta Pizza

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 2 hours

Yield: 1-14" Pizza

Three Cheese Peach and Pancetta Pizza

A sweet and savory pizza loaded with three cheeses and fresh basil!


  • 1 1/2 cups warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 Tablespoon honey
  • 3 1/2 cups whole wheat flour
  • 2 Tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • Pizza
  • 5 ounces chopped pancetta
  • 1/2 cup ricotta
  • 1/2 cup fresh Parmesan, shredded
  • salt and pepper
  • 1 Tablespoon olive oil
  • 2-3 garlic cloves, minced
  • 6 ounces fontina, freshly shredded
  • 1 tomato, sliced thin
  • 1 yellow peach, sliced thin
  • 1/2 cup fresh basil, chopped
  • Cornmeal (If using a pizza stone)


  1. In a measuring cup, stir together the water, yeast, and honey. Set aside and allow to poof for 5-10 minutes, until foamy.
  2. In a large bowl, combine the flour, 1 TB olive oil, salt, and garlic powder.
  3. Add the yeast mixture, and mix together with a wooden spoon.
  4. Sprinkle a little flour out onto a clean surface, and dump the dough. It might be a little sticky, but thats okay, just keep some flour on your hands and on the surface and knead for 3-4 minutes, until smooth and elastic.
  5. Use the remaining 1TB olive oil to grease a large bowl. Add the dough and cover with a towel. Allow to rise for 1-2 hours, until doubled in size.
  6. When it's ready, punch down the dough and any air bubbles. Divide the dough into two. You can make another pizza with it OR put it in a ziplock bag and freeze until your ready to use it.
  7. Preheat oven to 425° with a pizza stone in it.
  8. In a large skillet on the stove, cook the pancetta over medium-high heat until cripsy. Remove and set on a paper towel lined plate.
  9. Roll the dough out to a 12-14" circle. Let it rest for about ten minutes.
  10. Transfer it to a pizza peel covered in cornmeal.
  11. While the dough rests, combine the ricotta, Parmesan, and a small dash of salt and pepper in a bowl together.
  12. Add the olive oil and minced garlic to the rolled out dough, spreading evenly over the surface.
  13. Sprinkle with the fontina cheese. Top with tomato slices, and peach slices all throughout.
  14. Dollop on the ricotta mixture on top.
  15. Pop onto the stone in the oven, and bake for 10-12 minutes. Until the edges are crispy and the cheese is fully melted and starts to turn golden brown.
  16. Sprinkle on the fresh basil, slice, and serve!

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