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The sweetness of the peaches compliments the saltiness from the prosciutto and makes the perfect summer pizza with this peach prosciutto balsamic pizza.
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 this peach prosciutto 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 balsamic glaze 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 ate this described, 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. Hope you enjoy!
What Ingredients are in this Peach Prosciutto Pizza Recipe?
- Dry active yeast
- All-purpose flour
- Salt
- Olive oil
- Cheese – mozzarella, goat, Parmesan
- Peaches
- Prosciutto
- Balsamic reduction
- Basil
How to Make Peach Prosciutto Pizza
- Sprinkle flour on peel or parchment paper and place pizza dough on it. Drizzle olive oil evenly throughout dough, leaving edges untouched.
- Evenly spread mozzarella, goat cheese and Parmesan cheese throughout pizza.
- Add sliced peaches and prosciutto.
- Place in oven for 4-5 minutes or until cheese is bubbling and top is slightly charred. Add basil and drizzle of balsamic reduction.
How to Know Peaches are Ripe
There are a few ways to tell that a peach is ripe. The best way is if you see shriveled skin around the stem, that means it is ripe. The next best way is by giving a peach a gentle, yet firm squeeze with your fingers. If there’s some give, it means the fruit is almost ripe. Be careful not to bruise though.
How to Make Balsamic Reduction
Bring 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.
What are Keys to No-Knead Pizza Dough?
Honestly not much. Make sure you use lukewarm water for the yeast and then after you mix, just give it time to rise overnight. Probably the most important thing would be in a warm area, preferably around 72°F. After the dough has risen overnight transfer to a floured surface and shape in a ball, then let rise for a couple more hours.
Obviously with a no-knead dough you have to plan on making this peach prosciutto pizza the following day. So if you’re like us and have Pizza Friday’s, you just make the dough Thursday night. However if you want to buy dough, most grocery stores carry it these days, but Trader Joe’s has the best!
Tips for Great Homemade Pizza
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. In this case, the olive oil is and the balsamic vinegar are the sauces.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the peach prosciutto pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
Similar Pizza Recipes to Peach Prosciutto Pizza
- Peach BBQ Chicken Pizza
- Peach Ricotta Pizza
- Four Cheese White Broccoli Pizza
- Buffalo Chicken Pizza
- Hot Honey-Drizzled Salami Pizza
If you’ve tried this Peach Prosciutto Pizza or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Peach Prosciutto Balsamic Pizza
Ingredients
No-Knead Pizza Dough
- 250 grams all-purpose flour (2 cups)
- 1 tsp tsp salt
- 1/4 tsp dry active yeast
- 3/4 cup warm water
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
- 2 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
No-Knead Pizza Dough
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Peach Prosciutto Balsamic Pizza
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
- Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
- 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.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
- Remove from oven and drizzle with balsamic reduction and fresh basil. Don't overdo the balsamic as you want just a hint of it.
Notes
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I'm a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. In this case, the olive oil is and the balsamic vinegar are the sauces.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the peach prosciutto pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
You seem to like peaches!