The Pizza Kitchen – The Peach Pie



Featured recently in PMQ’s Chef’s Corner, Laura Meyer of Tony's Pizza Napoletana first gained acclaim as one of Tony Gemignani’s key managers, but the San Francisco pizzaiola has since become one of the industry’s shining stars in her own right. She was the first woman and the first American, period, to win the Pizza in Teglia (pan) category at the World Pizza Championship in 2013—and she won on her first try.

For this video, Meyer generously shared her recipe for the Peach Pie, which boasts sweet, salty, smoky and spicy flavors. And if you don’t mind us saying so, it’s peachy-keen.

Additional reading: A trio of West Coast experts divulge the secrets of great California-style pizza


13 oz. New York-style dough ball
4 oz. ball fresh mozzarella
1 peach, cut into thin slices
4 oz. peach puree
2 oz. simple syrup
3-4 oz. corn, grilled and cut off the cob
3 oz. smoked scamorza cheese, shredded
3 sprigs fresh thyme
2-3 slices of bacon, cooked until crispy
Chili flakes
Smoked sea salt


Using some of the fresh-sliced peaches, create a 4 oz. peach puree. Combine puree and simple syrup in a pan, then sautee additional peach slices in the mixture until soft but still slightly firm and until syrup has reduced by 1/3. Spread dough ball into a 12” pie. Top with fresh mozzarella and bake in oven at 550 degrees until it’s about 80 percent done. Remove from oven and scatter with scamorza cheese. Add peaches with juice on top of the mozzarella. Spread pieces of bacon and corn over entire pizza. Return to oven and finish baking until crust turns golden-brown. After the pizza is fully baked, sprinkle with red chili flakes, thyme and smoked sea salt.