Experience the perfect harmony of sweet and savory with this Peach & Prosciutto Pizza. A delightful combination of juicy peaches, salty prosciutto, and creamy cheeses, all drizzled with a luscious honey balsamic reduction, makes this pizza a unique and mouthwatering treat. Perfect for summer evenings, this recipe will transport your taste buds to a gourmet pizzeria in the comfort of your home.
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:
- 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).
- 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.
- 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.
- 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.
- 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.
- Slice the peaches into slightly over 1/4-inch thick slices. Evenly layer the peach slices over the pizza.
- 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.
- 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!
