Instructions

Pan the Pizza

1. In a 9″x9” or 10×10″ Detroit or Grandma-style pizza pan (you can use a sheet pan but it won’t be as thick as the pizza pictured), coat the inside with a pan with butter making sure to get the corners and walls. Add 1 Tablespoon of sugar and coat the inside of the pan.
2. Take your prepared pizza dough and place your dough into the prepared pan. Using your fingertips, dimple the dough out towards the edges as far as you can get it. DO NOT FORCE IT. Cover and repeat every 30 minutes or until the dough stretches to the edges of the pan. Once at the edges of the pan, cover with sprayed plastic wrap and allow to rest for 30 minutes – 2 hours or until the dough puffs up.

Make the basil cheese spread

1. While the dough is proofing, make the basil cheese spread by placing all of the ingredients into a food processor and combining until it’s smooth. Transfer to a bowl, cover, and place in the fridge.

Assemble & Bake

1. 20 minutes before you’re ready to bake your pizza, take the spread out of the fridge. Preheat the oven to 400F. Uncover the dough and spread on the basil cream spread. Place 4 peach halves, cut side down. Sprinkle on the bacon and top with the cheese.
2. Bake for 16-18 minutes or until the cheese is fully melted and the internal dough temperature is 200F. Using a thin-blade spatula, remove the pizza from the pan and place it on a cooling rack just for a minute.
3. Transfer to a cutting board, slice, top with fresh basil, and enjoy!