Crispy pan-fried pizza topped with juicy peaches and creamy burrata, made with a quick homemade pizza dough. A sweet-savory summer delight you’ll want to make all season.
In a large bowl, combine flour, yeast, sugar, and salt.
Add warm water and olive oil. Mix with a spoon until a rough dough forms.
Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place in a lightly oiled bowl, cover with a kitchen towel, and let rise for 1 hour until doubled in size.
Step 2: Shape the Pizza
Punch down the dough and divide into 2 equal portions.
Roll out each portion into a thin 8-inch (20 cm) circle.
Step 3: Pan-Fry the Pizza Base
Heat 1 tbsp olive oil in a large non-stick skillet over medium heat.
Place the rolled-out dough in the pan and cook for 3–4 minutes until golden on the bottom.
Flip the dough, spread minced garlic on the cooked side, and top with peach slices. Cover with a lid and cook another 3–4 minutes until the base is crisp and the peaches are slightly softened.
Step 4: Finish with Burrata
Transfer to a board or plate. Tear burrata over the hot pizza, drizzle with remaining olive oil, and season with salt and pepper.
Garnish with fresh basil and optional balsamic glaze.
Notes
If you want extra crunch, sprinkle the crust with semolina before frying.
Burrata should be added after cooking to stay creamy.