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Summer pizza with Brie, bresaola and peach

Summer pizza with Brie, bresaola and peach

A summery take on an Italian classic - our recipe for Summer Pizza, Bresaola & Peach displays a perfect balance of flavours. Intense and savoury pesto, salty bresaola, creamy cheese, peppery arugula and sweet peaches on a crunchy crust all come together in this charming summer pizza.

1 serving
Cheesy Fruity



  • 1 bunch basil
  • 1 cup olive oil
  • 1 garlic clove
  • 2 tbsp pine nuts
  • 25 g parmesan
  • lemon juice
  • salt
  • pepper

Pizza dough (for 2 large pizzas)

  • 350 ml water
  • 15 g yeast
  • 1½ tsp salt
  • 2 tbsp oil
  • 500 - 550 g flour


  • 10 - 12 slices of bresaola
  • Castello® Extra Creamy Brie
  • 2 peaches
  • rocket salad
  • basil


Add basil, garlic and oil in a mini chopper or blender. Blend until finely divided. Add pine nuts and small pieces of parmesan. Blend again. Season with salt, pepper and lemon juice.

Stir water, yeast, salt and oil until the yeast is dissolved. Add the flour a little at a time. You must have relatively wet dough, which still stick a little to your hands, so it is advantageous to stir the dough in a mixer. Knead 8-10 minutes. Let the dough rise about an hour to double size.

Divide the dough in two and roll them out thinly on a table with good flour. Spread a thin layer of pesto and then thin slices of Castello Extra Creamy Brie cheese. Now add bresaola and peach.

Put the pizza on the baking stone on the grill (or in a preheated oven at maximum heat). Bake about 7-10 minutes - or until the crust and the cheese has got some color.

Top the pizza with rocket and basil leaves.