Get the Recipe: Tomato and Peach Pizza with Herbed White Sauce

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Get the Recipe: Tomato and Peach Pizza with Herbed White Sauce

Enjoy the lazy days of summer with pizza and wine! 

Chaddsford's General Manager, Corey Krejcik and Peggy Paul Casella of Thursday Night Pizza whipped up a Tomato and Peach Pizza with Herbed White Sauce during a cooking session on Instagram Live

Try alongside a Peach Bellini made with Sparkling White and a glass of Dry Rosé: Redux (coming July 1) for refreshing and flavourful pairings. 

Learn how to make this sweet and savory pizza below!  


For the Herbed White Sauce

  • ½ cup whole milk ricotta
  • ½ cup heavy cream
  • 1 tablespoon minced fresh basil
  • 2 tablespoons minced fresh mint
  • 1 teaspoon grated lemon zest
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper

For the pizza

  • 1 (14- to 16-ounce) ball pizza dough
  • 1 medium to large ripe peach thinly sliced
  • ¾ cup cherry tomatoes halved
  • 4 ounces fresh mozzarella cheese cut into ¼-inch cubes
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh basil and/or mint


  1. Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating).

To make the sauce

  1. In a medium bowl, whisk together the ricotta, cream, basil, mint, lemon zest, salt, and a grind or two of black pepper. Set aside. (This makes about 1 cup, enough for about three pizzas. If you aren't making multiple pizzas, measure out ⅓ to ½ cup of the sauce for your pizza, and refrigerate the rest in an airtight container for up to 2 days. It's delicious tossed with cooked linguine pasta!)

To make the pizza

  1. If you're using a baking stone/steel, turn the oven to Broil on high.
  2. Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
  3. Spread about ⅓ to ½ cup of the sauce evenly across the dough, leaving a ½-inch border of dough all around. Arrange the peach slices in a pretty design, then scatter on the tomatoes and mozzarella.
  4. Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
  5. Remove the pizza from the oven. Season with a pinch or two of salt and a few grinds of black pepper, and scatter on the chopped fresh herbs. Let the pizza rest for about 5 minutes before slicing and serving (this resting time allows the sauces to congeal a bit so it's not too messy when you slice the pizza).

Makes one 12 - 14 inch pizza. 

Recipe courtesy of Peggy Paul Casella, Thursday Night Pizza.