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.
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?
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 top it with anything in your fridge. For me that always includes some kind of veggie or fruit, 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.
Depending on fridge contents I often have artichoke hearts on Serrano, topped with grated Mozzarella. One time I even made it topped with a white sauce from mashed white beans and garlic, which was utterly delicious.
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. Add the serrano ham on top of the other ingredients, so it gets crispy when baking. 12 minutes later, you have Pizza-heaven.
So much better and cheaper than takeout!
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.
Does Pizza fit into a weight loss diet?
Considering one whole pizza crust has only 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.
So when will you try this? How about a quick summer dinner in the garden?
What are your favourite topping? Let me know in the comments.
Want Dessert? Have sourdough starter left you’d like to use? Try my Sourdough Oatmeal White Chocolate cookies with (or without) Black garlic.
Peach Brie Serrano Pizza
- 1 No Yeast Sourdough Wholewheat Pizza Crust
- 3 tbsp ready-made tomato sauce of your choice
- 1 Peach
- 3 slices Serrano ham
- 60 g Brie in thin slices
- Preheat your oven to 450°F/225°C. Add the oven shelf or pizza stone now, so they can pre-heat. This will give you the perfect crispy crust
- Place the no yeast sourdough wholewheat pizza crust on a baking sheet and roll it out thinly into a roughly round shape. Homemade pizza doesn’t have to be perfect.
- 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.
- 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.
- Place the pizza in the preheated oven and bake for about 10-12min until the crust becomes golden brown and the cheese is melted and bubbly.
- 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.
Calories: Approximately 520-540
Fat: Approximately 26-28 grams
Protein: Approximately 23-25 grams
Carbohydrates: Approximately 50-52 grams
Fiber: Approximately 6-7 grams
Sugar: Approximately 13-14 grams