Prosciutto Peach Pizza
Peach Prosciutto Pizza is an awesome appetizer to serve on a summer night. The peaches celebrate the summer season and the fresh thyme and basil seal the deal!
I love the combination of cheeses on this pizza: mozzarella, gouda and fontina. Add some honey and balsamic vinegar to the peaches, along with a schmear of fig preserves and honey over the crust and you get a truly delicious appetizer pizza!
On a floured surface, spread the dough into a rough circle of 10-12 inches. It doesn’t have to be a perfect circle. I like the rustic look of an imperfect circle any time!
Brush some olive oil over and then sprinkle with thyme, garlic and chili flakes. Rub some honey and fig preserves over the surface.
Drizzle the peaches with honey, balsamic vinegar and a pinch of sea salt.
Sprinkle the cheeses all over the dough and then arrange the peaches and prosciutto over the cheese.
Bake the pizza for 10-15 minutes until the crust is golden and the cheese is bubbling. Remove from the oven and scatter basil all over the top.
Slice and enjoy!
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Prosciutto Peach Pizza
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 30 minutes
Ingredients
- 1/2 pound ball of pizza dough, room temperature
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh thyme leaves
- 2 cloves garlic, chopped
- chili flakes, to taste
- 2 tsp honey
- 2 tsp fig preserves
- 1/2 cup shredded mozzarella cheese
- 3/4 cup shredded gouda cheese
- 3/4 cup shredded fontina cheese
- 3 slices prosciutto (1 ounce)
- 1 peach, thinly sliced
- 1 tbsp balsamic vinegar
- 1/2 cup fresh basil
Instructions
Preheat the oven to 450° F.
On a lightly floured surface, push the dough out until it’s thin (about a 10-12 inch circle). Transfer the dough to a baking sheet. Lightly brush the crust with olive oil, then sprinkle with thyme, garlic, and chili flakes. Add 1 teaspoon honey and the fig preserves, gently rubbing around the surface of the dough.
Add the all 3 cheeses.
Toss the peaches with 1 teaspoon honey and balsamic vinegar and a pinch of salt. Arrange the peaches over the cheese, then scatter around the prosciutto.
Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven and top with two big handfuls of fresh basil. Slice and enjoy!
Recipe by Half Baked Harvest
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