| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 16g | 6g | 35g |
| sugars | fibre | protein | salt |
| 7g | 2g | 12g | 0.8g |
Picture this: a warm summer’s day, where the scent of flourishing nature mingles with the tantalizing aroma of something savory baking in the oven. That’s when I pull out a dish that elegantly balances both sweet and savory notes, the Peach and Prosciutto Pizza. A stellar departure from my Montana roots yet guided by the same appreciation for unique flavors, this zesty fruit-based recipe brings a certain vibrancy to the table that always leaves guests reaching for a second slice.
A Symphony of Flavors
The bounteous beauty of this pizza begins with a golden, chewy crust covered with a decadent duo of mozzarella and goat cheese. Its sensual mouthfeel and the rich creaminess pair wonderfully with the bite of thinly sliced prosciutto. The real star of the show, however, is the fresh, ripe slices of peach that bring a delightful sweetness, their juice bursting with every bite, harmonizing with the saltiness of the prosciutto. Thinly sliced red onion and fragrant basil leaves complete this culinary ensemble, sending your taste buds on a joyride of heavenly flavors.
The Health Factor
While this Peach and Prosciutto Pizza tastes like a splurge, it boasts many health benefits. Peaches are a great source of vitamins A and C along with important minerals like potassium. Prosciutto, aside from being incredibly tasty, is a good source of protein. Using a base of pizza dough means you’re getting some necessary carbs, while the goat and mozzarella cheese supply needed calcium and protein. Not to forget, olive oil, a go-to for a healthy heart.
It is similar to other fruit-topped flatbread dishes, like a fig and brie pizza or an apple and gouda galette. The Peach and Prosciutto Pizza also pairs beautifully with light, crisp salads or a cool gazpacho – anything to balance its rich, robust flavors. Whether you’re planning a summer party or a quiet dinner under the stars, this recipe never fails to impress.
This gourmet pizza, with its blend of unique flavors and textures, can turn any day into an occasion. From the rustic heart of Montana to your dining table, my Peach and Prosciutto Pizza recipe is ready to offer you an unforgettable culinary journey.
Find your preferred ingredient brands online: flour for dusting and olive oil.
What You’ll Need
- 1 1/2 pounds of pizza dough
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1/3 cup crumbled goat cheese
- 2 medium ripe peaches, thinly sliced
- 6 thin slices prosciutto
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh basil leaves
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon sea salt
- Flour for dusting
Method
Step One
Preheat your oven to 500°F (260°C) and place a pizza stone or heavy baking sheet inside. Let it heat up for about 30 minutes.
Step two
While your oven is preheating, take the pizza dough and divide it into two equal parts. On a flour-dusted surface, roll out each piece of dough into a 12-inch round.
Step Three
Take one piece of the rolled out dough and brush it with half of the olive oil. Sprinkle half of the mozzarella and goat cheese evenly over the dough, leaving a small border for the crust.
Step Four
Arrange half of the peach slices, prosciutto, and red onion over the cheese. Repeat the process with the second piece of dough and the remaining ingredients.
Step Five
Transfer one pizza to the preheated stone or baking sheet in the oven (you might need a pizza peel or an inverted baking sheet for this). Cook for 10-12 minutes, until the cheese is melted and bubbly and the crust is golden brown.
Step Six
While the first pizza is cooking, start preparing the second one. Once the first pizza is done, remove it from the oven and let it cool slightly while the second pizza cooks.
Step Seven
After the pizzas are cooked, sprinkle them with fresh basil leaves, cracked black pepper, and sea salt. Slice and serve.
