Peaches and Goat Milk Brie Dessert Pizza

Peaches and Goat Milk Brie Dessert Pizza

  • Servings: 2 - 4
  • Difficulty: easy
  • Print


When folks think pizza they don’t normally think dessert but when I tried the Rio Oso Gem peaches shown in the next photo I knew it would be a great candidate for this dessert pizza.


Rio Oso Gem peaches are extra-large in size; each one weighs in on average just over 1 pound.  They are firm, even when ripe, so I knew that it would hold up to the high oven temps, and it wouldn’t release a lot of extra moisture, possibly making the pizza crust one soggy mess.  (Note:  Other peach varieties work just as well, however, they may not hold their shape and firmness after cooking like the Rio Oso Gem peaches will.)

I used a ready-to-bake whole wheat pizza dough purchased at a local natural food grocer.  Making pizza dough from scratch is a two-day process if done correctly.  I didn’t have the time so decided to give this dough a try.  The whole wheat dough, while healthier than the all-purpose flour version, made for a thick pie.  Pizza dough using all-purpose flour would give you a much lighter and crispier pizza pie crust but obviously at the expense of the healthy bran and wheat germ in whole wheat.


  • 1 ready-to-bake pizza dough; whole wheat or all-purpose flour
  • 1/2 – 1 cup peach sauce
  • 1 Rio Oso Gem peach, sliced lengthwise
    • Other peach varieties work just as well
  • 1 goat milk brie round, sliced



  • Place pizza stone into oven on lower rack
  • Preheat oven to 400° F
  • Wash and slice the peach/s; set aside
  • Cut the brie into slices of equal thickness and not into wedges; set aside.


  • Roll out pizza dough on well-floured surface (follow instructions from producer if provided)
  • Spoon and spread out peach sauce onto the surface of rolled out dough.
  • Layer peach slices to cover most if not all of the pizza.
  • Using a pizza spatula (make sure it can accommodate your entire pizza) pick up the pizza from the preparation surface and place onto the pizza stone in the oven.
  • Cook for about 15 minutes or until peach sauce starts to bubble.
  • Place slices of brie onto the pizza and cook for another 5 minutes.
  • Remove from oven, slice, serve and enjoy!


Peaches and Goat Milk Brie Dessert Pizza



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