Peach Brie Serrano Pizza

This Peach Brie Serrano Pizza is currently my favourite “Emergency Pizza”, as the flavours of creamy, milky Brie, salty Serrano ham and juicy sweet peaches work just so well together and taste like a perfect summer dinner with a glass of red wine. Or white. I won’t judge.

 

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• Why You Will Love This
• The Ingredients
• How to Make This
• Meal Prep

Why You Will Love This 

Summary

Or: The Peach, Brie & Serrano “Emergency Pizza”

• Sweet, Salty, Creamy & Crisp – Juicy peaches, melty brie, and salty Serrano ham on a crisp sourdough crust = summer on a plate. Pairs beautifully with a glass of wine (your choice!).
• Ready in Under 30 Minutes – If you’ve got the crust prepped and frozen (from this recipe), dinner is quicker than delivery—and much tastier.
• Lighter Than Takeout – Made with wholewheat sourdough, less greasy, and topped with real ingredients you control.
• Diet-Friendly? It Can Be – The crust clocks in at ~400 calories. With flavour-packed toppings like Brie and Serrano, you can use less and still feel satisfied.
• Cheese-Stuffed Crust, Optional but Delicious – A little cheese folded into the edge gives a gorgeous rise and that melty finish—no perfection needed.
• Use What You’ve Got – This combo is a favourite, but pizza is endlessly flexible. From artichokes and mozzarella to spicy jalapeño chicken, use whatever’s in your fridge.
• Make It Yours – Jarred sauce is perfectly fine here. So is white sauce, or even mashed beans for a protein boost. Keep it simple, rustic, and satisfying.

This is what I reach for when I want something quick, comforting, and just a little special.

The Emergency Pizza concept

And if you followed my No Yeast Sourdough Wholewheat Pizza Crust post, meal prepping this super flavourful pizza crust, you can have this on the table in under 30 minutes. Which might just be faster than waiting for takeout. Did I mention it tastes better too?

Better For You Than Takeout

See, the thing that often saved me from getting greasy, high calorie pizza from the delivery service was, that I pretty much always had at least one of these crusts in my freezer, for the days where just nothing but pizza will do. That meant I don’t just have a healthier base in form of wholewheat sourdough, but also the fact that you can add healthier toppings and adjust the amount of cheese.

Does Pizza fit into a weight loss diet?

Considering one whole pizza crust has only about 400cal and depending on the toppings, it can very easily work with a diet. You might not eat the whole one (though…god knows I did occasionally), but the highest calorie factor is the amount of cheese you top it with. If you use one with lots of flavour, like this Brie, you won’t need much to feel really satisfied. In my case, the serrano ham being fairly low fat just adds to its suitability.

The Cheesy Crust

I often fill the crust with a little bit of cheese, which adds flavour and also means, due to the folding over, it raises to a beautiful crust all around. It’s easy too, as you just lay the edges over the cheese and push them down slightly, so it doesn’t leak out. No need to have this look perfect. Handmade and rustic is the look we are goung for here.

Choose your Favourite Toppings

You can top pizza with anything in your fridge. For me that always includes some kind of veggie or fruit (In this particular case summery peaches, milky, creamy brie and crispy serrano ham), maybe a bit of charcuterie and definitely a nice cheese. All on a few tablespoons of ready-made tomato sauce from a jar.
I did make my own from time to time, but for the sake of emergency pizza, I often gravitate towards some basil or roasted garlic ready made sauce, though one time I even made it topped with a white sauce from mashed beans and garlic, which was utterly delicious.

Depending on my fridge contents, I usually have artichoke hearts on Serrano, topped with grated Mozzarella.
Mushrooms and pepperoni are great too, maybe with some added roasted pepper strips from a jar. Or a mexican inspired version with sweetcorn and chicken topped by spicy pickled jalapenos.

The Ingredients

• One No Yeast Sourdough Wholewheat Pizza Crust – Alternatively use ready made crust, but you are missing out!
• Today I happened to have fresh peaches and Brie in my fridge and I’m so glad I did! The Brie gets all bubbly and slightly crisp on the top, with that perfect caramelized baked cheese flavour. I used “Creamfields” here, which I urge you to try if you come across it, as its incredible creamy, milky flavour goes so well with the peach.
• A little bit of grated cheese (I used mozzarella) for filling the crust.
• Use ready made tomato sauce as a base. I enjoy the basil versions, ideally made from cherry tomatoes, for intense flavor.
• Add the serrano ham on top of the other ingredients, so it gets crispy when baking. 12 minutes later, you have Pizza-heaven.

Equipment Used

baking mat

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rolling pin

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pizza stone

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*

How to Make this

• Preheat your oven to 450°F/225°C. Add the sheetpan or pizza stone * now, so they can pre-heat. This will give you the perfect crispy crust

Rolling out the dough

• Place the no yeast sourdough wholewheat pizza crust on floured baking parchments on a large wooden board (pizzerias often use semolina instead of flour, which adds a nice crunch).
• The wooden board and parchment will be used to be able to cleanly push the pizza onto your stone or sheetpan later. If using a sheetpan, leave the parchment underneath, so the pizza doesn’t stick. On a stone that shouldn’t be necessary.
• Roll it out thinly into a roughly round shape. Homemade pizza doesn’t have to be perfect.

Cheesy crust

• Sprinkle the grated cheese evenly around the edges, leaving about 2cm to the outside.
• Wrap the edges over the cheese carefully, not pressing down on the cheese, so it has a chance to rise high later, but pinching to the inside, so the cheese doesn’t run out while melting.

Toppings of my Peach Brie Serrano Pizza

• Spread the ready-made tomato sauce evenly over the pizza crust, leaving a small border around the edges.
• Lay the sliced peaches evenly over the tomato sauce. Arrange the thin slices of Brie on top. Please pieces of roughly ripped Serrano ham all over the pizza.

Bake

• Using oven gloves, take out the stone* or sheetpan*. (Excuse the missing pictures here, I had both hands full, trying not to burn myself. I’m definintely investing into a wooden peel next! Do yourself a favor and get a stone like the one linked with the peel included.)
• With your wooden board, slide the pizza onto stone or sheetpan and place it in the preheated oven.
• Bake for about 10-12min until the crust becomes golden brown and the cheese is melted and bubbly.

Serve

• Remove the pizza from the oven, and let it cool for a minute or two. Cut the pizza into slices using a pizza cutter or a sharp knife *.
• Top with some fresh basil leaves. Enjoy.

So when will you try Peach Brie Serrano Pizza? How about a quick summer dinner in the garden?
What are your favourite topping? Let me know in the comments.

Meal Prep

While I would not top the pizza until right before baking, you can prepare the dough weeks ahead and just freeze it in portions. Which is what I do, to always have a good quality pizza base on hand when I get the craving.

Other recipes you might enjoy

Now I’d love to hear from you in the comments!

Have you tried this? Did you enjoy it?
What other recipes would you like to see?

If you enjoyed this recipe, please share. It helps me a lot.

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