HOT TIP: Peaches belong on pizza! Especially this rich, earthy, sweet and savory version. Watch how it's made here.
A beautiful, rustic cast iron pizza is such a gorgeous and easy dish for entertaining. The flavors that come together as this pizza bakes, along with a crisp golden bottom, caramelized edges, and a chewy interior are next level delicious. And just look at these vibrant summer sunset colors! Beyond stunning.
If you're looking for the perfect pan to cook and serve this cast iron pizza in, I swear by my Great Jones King Sear. It's so gorgeous that you can just place it on a trivet or kitchen towel and serve right from the pan.
Prep Time: 15 minutes
Cook Time: 40 Minutes
1 pound pizza dough
½ cup honey
1 tablespoon truffle oil, plus ½ teaspoon
¼ cup olive oil, plus 2 tablespoons
4 ounces diced pancetta
2 shallots, thinly sliced
2 ripe but still slightly firm peaches, thinly sliced
Flaky salt for seasoning
Freshly ground black pepper for seasoning
About 10 ounces brie
¼ cup freshly grated Pecorino Romano
1 bunch fresh basil for garnish and serving
Chili flakes (optional for heat)
Preheat oven to 375 degrees F
Mix to combine honey and truffle oil in a small bowl. Place aside.
Heat ¼ cup olive oil over medium heat in Large Fry. Add pancetta and sauté 2-3 minutes. Add shallots and sauté 2-3 minutes more. Add peaches and season generously with salt and pepper. Sauté 5 minutes more until shallots are translucent and peaches have softened. Transfer mixture to a bowl.
Distribute 2 tablespoons olive oil and sprinkle of flour evenly over surface and edges of King Sear. Gently press dough into King Sear to distribute evenly. Tear apart brie and distribute as base. Top with sauté mix, followed by Pecorino Romano. Drizzle with ¾ of the truffle honey.
Cook 40 minutes, until bottom is golden, edges are crispy and caramelized, and center is bubbling. Remove from the oven and drizzle with remaining truffle honey. Cool 8-10 minutes. Slice, garnish with fresh basil and serve with additional basil and chili flakes.