Roasted garlic BBQ sauce, smoky bacon, bourbon caramelized onions and poblanos, sweet ripe peach, fontina, and a hint of tangy blue cheese on crispy garlic naan. 
One more peach recipe to round out the season. The perfect balance of sweetness, smokiness, roasted garlic flavor, a kick of poblano and spice, creamy light fontina and a touch of sharp tangy blue. The peaches are at peak-season sweetness and juiciness, and the thin slices roast and melt into the pizza.
For the crust I use garlic naan, which is hearty enough to remain super crisp on the bottom and chewy in the middle while holding all the yummy toppings. If using pizza dough to make a thinner crust, just keep the sauce light, onions without extra juices, and peaches extra thin. 
Notes
For a chewy crust that stays crispy, I recommend pre-baked naan or flatbread. If using pizza dough and a thinner crust, scale down the toppings and slice the peaches extra thin to avoid excess moisture.
Ingredients
- 80g roasted garlic naan (1 personal pizza size)*
- 1 Tbsp BBQ sauce (I recommend Hak's Organic Brown Sugar Roasted Garlic)
- 1 slice bacon or turkey bacon
- handful thinly sliced yellow onion
- chopped poblano pepper, to taste
- pinch sea salt
- splash of bourbon or broth
- ~1/4 ripe peach, very thinly sliced
- sprinkle Hawaiian seasoning or a blend of dried garlic and onion flakes, coarse salt, red pepper flakes, and coarse paprika
- 3/4 - 1 oz fontina, shredded
- 1/4 - 1/2 oz blue cheese or gorgonzola, crumbled
- chopped chives (opt)
Instructions
- Preheat oven to 450º.
- Cook the bacon in a skillet over low-medium heat on both sides until crisp. Set aside.
- Wipe out excess grease from the pan, if necessary. Add onions and chopped poblano with a pinch sea salt. Deglaze pan with a splash of bourbon or broth, scraping up any browned bits. Cook over low heat until onions are soft, adding a spoonful of broth or water as needed.
- Place naan on a pizza pan (preferably with holes). Spread BBQ sauce on the naan. Tear bacon into pieces and distribute over the sauce. Then add onions and poblano (without excess moisture), thinly sliced peaches, and a sprinkle Hawaiian seasoning. Bake 8 minutes.
- Quickly remove pizza from oven and add cheeses evenly on top. Lower temperature to 425º. Bake an additional 4 minutes, or until cheese is melted and crust is crisp.
- Remove from oven, sprinkle with chopped chives (opt), and slice.