When you think of summer fruit, you think of watermelon and peaches. Well at least I do. As I’ve gotten older I’ve appreciated the difference in fruit when it’s actually in season! Yes you can get peaches pretty much year round these days, but there is a huge contrast between one in March and one in late June or early July. I’m not great at explaining the subtle changes but all I can say is they just taste better! So today is about my peach prosciutto balsamic pizza.
With that in mind, I was trying to think of what could be a new pizza we hadn’t tried for our pizza nights on Fridays. I happened to go in Trader Joe’s and saw boxes upon boxes of peaches! It hit me that could be the perfect summer pizza. While some people might think fruit on a pizza is blasphemous, a lot of my favorites pizzas actually have fruit. Have an open mind if you’ve never tried it!
To me, what makes this pizza great is the multiple flavors you encounter in one bite. You get the creaminess from the cheese, the sweetness from the peach and balsamic vinegar, the saltiness from the prosciutto and topped off with the aromatic flavor of the basil. As our one friend that shared in this described it, it was like a fruit and cheese platter on a pizza! After one bite, I knew this was going to go in our rotation of pizzas. PS if you’re looking for other pizza ideas, check out this barbecue chicken pizza or peach ricotta pizza. Hope you enjoy!
Peach Prosciutto Balsamic Pizza
Ingredients
Pizza Dough
- 1 tsp dry active yeast
- 1/2 cup warm water
- 1 1/2 cups all-purpose flour
- 1 tbsp olive oil
- 1/4 tsp salt
Peach Prosciutto Balsamic Pizza
- 2 tbsp olive oil
- 8 oz fresh mozzarella, diced into 1 inch cubes
- 2 oz goat cheese
- 1/4 cup shredded parmesan cheese
- 3 peaches, skins removed and sliced
- 2 oz prosciutto, chopped
- drizzle of balsamic reduction (I have container of it but will share how to make yourself)
- 3 tbsp fresh basil, chopped
- Italian seasoning
- Sprinkle of cornmeal
Instructions
Pizza Dough
- In mixing bowl, combine yeast and warm water. Mix and then let sit for 10 minutes until foamy. (You want water temperature to be between 105F and 110F to activate the yeast)
- Add flour, salt and olive oil and mix on medium speed with the dough hook attachment for about 8 minutes. You might need to add more dough, depending on consistency. The dough should bounce back when pressed and not stick to the sides of the bowl. You can also knead with your hands on a floured surface until dough comes together.
- Rub the same bowl with a little bit of olive oil and place dough in bowl, turning to coat it. Cover with saran wrap and a towel in a warm place, allowing it to rise for at least 45 min or until the dough doubles in size. (I always just place on top of oven as I'm heating it up at same time) Use when ready to bake your pizza!
Peach Prosciutto Balsamic Pizza
- Preheat oven to 450F. Lay out a piece of parchment paper on top of pizza peel. Sprinkle with cornmeal. Roll out the pizza dough on top of the parchment paper to your desired shape and thickness. You can use your hands to gently tug, pull and push the dough to how you want it to look as well. (Roller pin is better!)
- Spread 2 tablespoons of olive oil around entire pizza. You can add more if dough isn't covered. Add mozzarella, goat cheese and parmesan cheese evenly around pizza, leaving edges untouched for crust. Top with sliced peaches and prosciutto. Lightly sprinkle the crust with Italian seasoning.
- Transfer pizza to pizza stone with parchment paper still underneath and bake for 15-20 minutes or until top is bubbly and bottom is golden brown. (The parchment paper makes it easy to be able to slide pizza dough off of peel, which I had much trouble with before discovering this trick)
- Remove from oven and drizzle with balsamic reduction and fresh basil. Don't overdo the balsamic as you want just a hint of it. (Note - You can make your own balsamic reduction by bringing 1 cup of balsamic vinegar to boil in medium saucepan. Once boiling, reduce heat to medium-low and simmer for about 20 minutes until the balsamic is about 1/4 cup and thicker) Serve immediately and enjoy!
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