Peaches on pizza? Yes! Pizza can be more than sauce, cheese, and pepperoni. I love playing with different flavor combinations in pizza. Some of my favorite pizzas include:
How to Make Peach and Prosciutto Pizza:
This peach and prosciutto pizza begins with a super easy no-knead dough. First, you mix the dough by hand for just about a minute. Next, you let the dough rise for two hours before shaping it and topping it and baking it in a 500 degree F oven.
After topping the pizza, bake it in the pans on top of the baking stone for about 25 minutes. The peaches get all toasty, the onions get all sweet, the cheese gets all melty, and the prosciutto gets all crispy.
Peach Pizza Recipe Variations:
I used fresh mozzarella cheese on this peach pizza, but you could use low moisture mozzarella for a more traditional melty cheese. A blend of mozzarella with provolone would also be tasty. Instead of mozzarella, fontina or havarti cheese would also be delicious with the peaches and prosciutto.
A sprinkle of gorgonzola to finish the pizza before baking would also be delicious… or drizzle a little reduced balsamic vinegar over the finished pizza before serving.
More peach recipes you will love:
The Baking Bloggers are baking with peaches and nectarines this month. I’m really excited to see what everyone made!
Peach and Prosciutto Pizza
Peach and Prosciutto Pizza
Author: Karen Kerr
This peach and prosciutto pizza is also topped with red onions, two kinds of cheese, and fresh basil. It’s a tasty way to enjoy my favorite summer stone fruit.
For the Crust
- 250 grams (about 1 3/4 cups) bread flour
- 5 grams (1 1/4 teaspoon) instant yeast
- 2.5 grams (3/8 teaspoon) salt
- 1.5 grams (3/8 teaspoon) sugar
- 150 grams (2/3 cup) room temperature water (I used more)
- Extra virgin olive oil
For the Pizza
- 1/2 red onion, peeled and very thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 6 ounces fresh mozzarella cheese, thinly sliced
- 4 ounces thinly sliced prosciutto, torn into pieces
- 1 fresh peach, thinly sliced
- 4 to 6 tablespoons of freshly grated Parmesan cheese
- Handful of basil leaves
How to cook Peach and Prosciutto Pizza
- Whisk the dry ingredients for the dough together in a bowl or dough rising bucket. Add the water and mix with your hands for about a minute, until the dough comes together. Adjust the water and flour to create a sticky dough.
- Cover the bowl with a damp towel or plastic wrap and let rise at room temperature for two hours.
- At the one hour mark, heat the oven, with a baking stone on the middle rack, to 500 degrees F.
- Toss the onion slices with a tablespoon of oil and 1/4 teaspoon of salt and set aside.
- Spread two tablespoons of olive oil in a rimmed baking sheet. If you are using two quarter sheet pans, divide the olive oil between the pans.
- Remove the dough from the bowl and place it on one of the pans. If you are using two pans, divide the dough in half with a bench knife, and move half of the dough to the other pan. Stretch the dough out to a long column to fit the pan lengthwise. With your fingers, press the dough toward the sides of the pan. When the dough resists your efforts, let it rest for a few minutes to relax. Eventually, the dough should cover most of the pan. It will be very thin in the middle.
- Evenly top the dough except the edges with the mozzarella cheese.
- Evenly spread the onion slices over the cheese.
- Place the prosciutto pieces over the cheese and onions, followed by the peach slices.
- Sprinkle with Parmesan cheese.
- Bake the pizzas in the pans for 25 to 30 minutes, until the crust is golden brown and crispy.
- Remove the pizza from the pan, sprinkle with basil leaves, cut into squares, and serve.
Karen’s Kitchen Stories
pizza, peaches, prosciutto, summer