Peach Prosciutto Pizza

The sweetness of the peaches compliments the saltiness from the prosciutto and makes the perfect summer pizza.

Course Pizza

Cuisine Italian

Prep Time 5

Cook Time 27

Total Time 32

Servings slices

Calories 252kcal

2 tablespoon olive oil
8 oz fresh mozzarella, diced into 1 inch cubes
2 oz goat cheese
¼ 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 tablespoon fresh basil, chopped
Italian seasoning
Sprinkle of cornmeal

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.

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.

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 pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.