Peach Prosciutto Pizza: A Delicious Summer Recipe

Peach Prosciutto Pizza: Prepare to experience a flavor explosion that will redefine your pizza nights! Imagine the sweet, juicy burst of ripe peaches mingling with the salty, savory delight of thinly sliced prosciutto, all atop a perfectly crisp and chewy pizza crust. It sounds divine, doesn’t it?

While pizza’s origins are firmly rooted in Italy, this particular combination is a more modern, globally-inspired creation. It cleverly marries the rustic charm of Italian cuisine with a contemporary appreciation for sweet and savory pairings. Think of it as a culinary adventure for your taste buds!

What makes this Peach Prosciutto Pizza so irresistible? It’s the unexpected harmony of contrasting flavors and textures. The sweetness of the peaches beautifully complements the saltiness of the prosciutto, while the creamy mozzarella cheese ties everything together. The slight char on the crust adds a smoky depth that elevates the entire experience. Beyond the taste, it’s also incredibly easy to make, perfect for a quick weeknight dinner or an impressive appetizer for your next gathering. Trust me, once you try this pizza, you’ll be hooked!

Ingredients:

• For the Pizza Dough:
  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1 teaspoon (3g) instant dry yeast
  • 1 teaspoon (6g) salt
  • 1 1/2 cups (360ml) warm water (105-115°F)
  • 2 tablespoons (30ml) olive oil, plus more for greasing
• For the Pizza Sauce:
  • 1/4 cup (60ml) olive oil
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
• For the Toppings:
  • 8 ounces fresh mozzarella cheese, sliced
  • 2 ripe peaches, thinly sliced
  • 4 ounces prosciutto, thinly sliced
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons balsamic glaze (optional)
  • 2 tablespoons grated Parmesan cheese

Preparing the Pizza Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, instant dry yeast, and salt. Make sure the yeast is fresh for the best rise!
2. Add Wet Ingredients: Add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. I like to use a stand mixer with a dough hook for this step – it saves a lot of elbow grease!
4. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for a light and airy crust.
5. Punch Down and Divide: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Divide the dough in half (or into smaller portions if you prefer smaller pizzas).
6. Second Rise (Optional): For an even better crust, cover the dough portions and let them rest for another 15-20 minutes. This allows the gluten to relax, making the dough easier to stretch.

Making the Pizza Sauce:

1. Sauté Garlic: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
2. Add Tomatoes and Seasonings: Add the crushed tomatoes, dried oregano, dried basil, and red pepper flakes (if using) to the saucepan. Season with salt and black pepper to taste.
3. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally. This allows the flavors to meld together. The longer it simmers, the richer the flavor will be.
4. Cool Slightly: Remove the sauce from the heat and let it cool slightly before using.

Preparing the Toppings:

1. Slice the Peaches: Wash and dry the peaches. Cut them in half, remove the pits, and thinly slice each half. I prefer using slightly firm peaches so they hold their shape during baking.
2. Slice the Mozzarella: Slice the fresh mozzarella cheese into thin slices. If you’re using pre-shredded mozzarella, that works too, but fresh mozzarella really elevates the flavor.
3. Prepare the Prosciutto: If the prosciutto slices are very large, you can tear them into smaller pieces.
4. Chop the Basil: Wash and dry the fresh basil leaves. Stack them together and roll them up tightly. Then, thinly slice the roll to create a chiffonade.

Assembling and Baking the Pizza:

1. Preheat Oven and Pizza Stone (if using): Preheat your oven to 500°F (260°C) or the highest temperature your oven allows. If you’re using a pizza stone or baking steel, place it in the oven while it preheats. This will help create a crispy crust.
2. Stretch the Dough: On a lightly floured surface, stretch or roll out one portion of the pizza dough into a 12-inch circle (or your desired shape). You can use your hands to stretch the dough or a rolling pin. I like to stretch it by hand for a more rustic look.
3. Transfer to Baking Sheet or Pizza Peel: Carefully transfer the stretched dough to a baking sheet lined with parchment paper or a pizza peel dusted with cornmeal. If using a pizza peel, make sure the dough slides easily before adding the toppings.
4. Add Sauce: Spread a thin layer of the pizza sauce evenly over the dough, leaving a small border for the crust. Don’t overload the sauce, or the crust will become soggy.
5. Add Mozzarella: Arrange the mozzarella cheese slices over the sauce.
6. Add Peach Slices: Distribute the peach slices evenly over the cheese.
7. Bake the Pizza: Carefully slide the pizza onto the preheated pizza stone (if using) or place the baking sheet in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on it, as ovens vary.
8. Add Prosciutto and Basil: Remove the pizza from the oven and let it cool for a minute or two. Then, arrange the prosciutto slices over the pizza. Sprinkle with the chopped fresh basil.
9. Drizzle with Balsamic Glaze (Optional): If desired, drizzle the pizza with balsamic glaze for a touch of sweetness and tang.
10. Sprinkle with Parmesan Cheese: Sprinkle with grated Parmesan cheese.
11. Slice and Serve: Slice the pizza into wedges and serve immediately. Enjoy!

Tips for the Best Peach Prosciutto Pizza:

• Use High-Quality Ingredients: The better the ingredients, the better the pizza will taste. Fresh mozzarella, ripe peaches, and good-quality prosciutto are key.
• Don’t Overload the Toppings: Too many toppings can make the crust soggy. Less is more!
• Preheat Your Oven Properly: A hot oven is essential for a crispy crust.
• Use a Pizza Stone or Baking Steel: These tools help to distribute heat evenly and create a crispy crust.
• Adjust Baking Time as Needed: Ovens vary, so adjust the baking time as needed to ensure the crust is golden brown and the cheese is melted.
• Let the Pizza Cool Slightly Before Adding Prosciutto and Basil: This will prevent the prosciutto from becoming too crispy and the basil from wilting.

Variations:

• Add Arugula: Instead of basil, try topping the pizza with fresh arugula after baking for a peppery flavor.
• Use Different Cheese: Try using goat cheese or burrata instead of mozzarella for a different flavor profile.
• Add a Spicy Kick: Sprinkle a pinch of red pepper flakes over the pizza before baking for a little heat.
• Grill the Pizza: For a smoky flavor, grill the pizza dough instead of baking it in the oven.
• Make it Vegetarian: Omit the prosciutto for a vegetarian version. You could add roasted red peppers or caramelized onions instead.

Conclusion:

This isn’t just another pizza recipe; it’s a flavor explosion waiting to happen! The sweet juiciness of the peaches perfectly complements the salty, savory prosciutto, all brought together by creamy mozzarella and a hint of balsamic glaze. Trust me, once you take that first bite, you’ll understand why this Peach Prosciutto Pizza is a must-try for any pizza lover looking to elevate their game. It’s the kind of dish that will impress your friends, delight your family, and leave you craving more.

But the best part? It’s incredibly versatile! While I’ve shared my favorite combination, feel free to experiment and make it your own.

Serving Suggestions and Variations:

* For a lighter option: Use a whole wheat crust or even a cauliflower crust. This will add a nutty flavor and boost the nutritional value.
* Spice it up: Add a pinch of red pepper flakes to the pizza before baking for a subtle kick.
* Cheese, please!: While mozzarella is classic, try adding a sprinkle of goat cheese or gorgonzola for a tangier flavor profile. The creamy texture of goat cheese works wonders with the sweetness of the peaches.
* Herb it up: Fresh basil is a fantastic addition after baking, but you could also try adding fresh thyme or oregano to the dough or sauce.
* Balsamic Glaze Alternatives: If you don’t have balsamic glaze on hand, a drizzle of honey or a simple balsamic reduction will work beautifully.
* Make it a meal: Serve this pizza with a light arugula salad dressed with a lemon vinaigrette for a complete and satisfying meal. The peppery arugula will cut through the richness of the pizza perfectly.
* Grilling Option: For a smoky flavor, try grilling the pizza dough before adding the toppings. This adds a whole new dimension to the dish. Just be sure to watch it carefully to prevent burning!

I truly believe this Peach Prosciutto Pizza will become a new favorite in your household. It’s the perfect balance of sweet, savory, and salty, and it’s surprisingly easy to make. Don’t be intimidated by the seemingly fancy ingredients; they’re readily available at most grocery stores. The key is to use high-quality ingredients for the best flavor. Fresh, ripe peaches are a must!

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a pizza masterpiece. I’m confident you’ll love it as much as I do. And please, don’t keep this deliciousness to yourself!

I’d absolutely love to hear about your experience making this Peach Prosciutto Pizza. Did you try any of the variations I suggested? Did you come up with your own unique twist? Share your photos and comments below! Let me know what you think, and inspire others to give this recipe a try. Happy pizza making! I can’t wait to see your creations!

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