A Sweet and Savory Delight: Peach & Prosciutto Pizza with Honey Balsamic Reduction

In our household, this Peach & Prosciutto Pizza has become a beloved favorite. My husband can’t get enough of the sweet peaches paired with the salty prosciutto, and our little ones love the gooey, melted cheese. I remember the first time I made this pizza; it was a spontaneous idea during peach season. Since then, it’s been a staple in our summer meal rotation, always bringing smiles and satisfied tummies.

Why This Peach & Prosciutto Pizza?

• Unique Flavor Combination: The sweetness of ripe peaches perfectly balances the saltiness of prosciutto, while the honey balsamic reduction adds a touch of tangy sweetness.
• Gourmet Ingredients: Featuring ricotta, fresh mozzarella, and asiago cheese, this pizza offers a rich and creamy texture.
• Freshness of Basil: Chopped fresh basil leaves add a burst of freshness and color.
• Homemade Goodness: Whether you use homemade or store-bought pizza dough, the end result is a delicious, homemade pizza that tastes like it’s from a high-end pizzeria.

Ingredients:

• 450g (1 lb) pizza dough, homemade or store-bought
• 15ml (1 Tbsp) olive oil
• 1 clove garlic, finely minced
• Salt and freshly ground black pepper, to taste
• 85g (3 oz) prosciutto
• 125g (4 oz) ricotta cheese (about 1/2 cup)
• 140g (5 oz) fresh mozzarella, diced into small cubes
• 55g (2 oz) asiago cheese, shredded (about 1/2 cup)
• 1 1/2 medium fresh peaches*
• 240ml (1 cup) balsamic vinegar
• 60ml (1/4 cup) honey
• Flour, for dusting
• 1/3 cup (slightly packed) fresh basil leaves, chopped

Directions:

1. Preheat your oven to 450°F (230°C) with a pizza stone inside. Allow the stone to preheat for 30 minutes (assemble the pizza during the last 10 minutes).
2. Meanwhile, combine the balsamic vinegar and honey in a large, deep skillet over medium heat. Simmer and reduce until the mixture is slightly under 1/2 cup, about 15 minutes, stirring occasionally.
3. Lightly dust a sheet of parchment paper (about 14 inches long) with flour. Stretch and shape the dough into a 12 1/2-inch round.
4. In a small bowl, mix the olive oil and minced garlic. Brush this mixture evenly over the dough, then season lightly with salt and pepper.
5. Arrange the prosciutto in an even layer over the crust. Dollop small portions of ricotta cheese over the pizza, then sprinkle with mozzarella cubes and asiago cheese.
6. Slice the peaches into slightly over 1/4-inch thick slices. Evenly layer the peach slices over the pizza.
7. Using a pizza peel, transfer the pizza on parchment paper to the preheated pizza stone. Bake for 10-12 minutes, until the edges are lightly golden.
8. Remove from the oven, sprinkle with fresh basil, and drizzle with the honey balsamic reduction. Cut into slices and serve warm.

Notes:

• Peach Substitutions: If peaches are out of season, try using nectarines or figs for a similar sweet touch.
• Cheese Variations: Feel free to experiment with different cheeses like goat cheese or feta for a unique twist.
• Storage: Store any leftover honey balsamic reduction in the fridge for up to a week; it’s great on salads, too!