Peach Pizza with Prosciutto and Balsamic Glaze
Sweet, caramelized fresh peaches, silky ricotta, stretchy mozzarella, crispy prosciutto, and peppery arugula come together on a golden, blistered crust, finished with a drizzle of raw honey and balsamic glaze.
Equipment
- Pizza stone or heavy baking sheet
- Pizza Peel
- Rolling Pin - optional, for shaping dough
- Silicone Pastry Brush - for applying garlic olive oil base
- Sharp knife and cutting board - for slicing peaches
- Pizza cutter or sharp chef's knife
- Parchment paper - alternative to semolina dusting for transfer
- Oven capable of reaching 500°F - 260°C
Ingredients
- 1 ball pizza dough - about 10 oz or 280g, store-bought or homemade
- 2 medium ripe but firm fresh peaches - sliced into 1/4-inch or 0.6cm rounds
- 1/2 cup whole milk ricotta cheese - 120g
- 4 oz fresh mozzarella - 115g, torn into bite-sized pieces
- 3 oz prosciutto di Parma - 85g, torn into rough pieces
- 1 cup baby arugula - 25g, loosely packed
- 2 tablespoons extra virgin olive oil - divided, plus more for finishing
- 2 cloves garlic - minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon raw honey
- 2 tablespoons balsamic glaze
- 8 to 10 leaves fresh basil
- 2 tablespoons semolina flour or cornmeal - for dusting the peel
- Salt and freshly ground black pepper - to taste
Instructions
- Preheat oven and pizza stone to 500°F (260°C) for 45 minutes.
- Slice peaches into 1/4-inch rounds and pat dry thoroughly with paper towels.
- Tear prosciutto into 2-3 inch pieces and fresh mozzarella into bite-sized chunks.
- Combine olive oil and minced garlic in a small bowl; let infuse for 5 minutes.
- Shape dough into a 12-inch circle on a lightly floured surface, leaving a thicker border for the crust.
- Dust peel with semolina, transfer dough, and brush with garlic oil leaving a 1-inch border.
- Dot ricotta in dollops across the surface, then scatter mozzarella pieces between them.
- Arrange peach slices in a single overlapping layer, then scatter prosciutto and red pepper flakes on top.
- Slide pizza onto hot stone and bake 10-13 minutes until crust is golden and cheese is bubbling.
- Transfer to cutting board, scatter arugula on top, drizzle with honey and balsamic glaze.
- Tear fresh basil over the pizza, let rest 2 minutes, then slice and serve immediately.
Notes
- Choosing peaches: Select peaches that are fragrant and yield slightly to gentle pressure. Overly soft peaches will release too much juice and steam instead of caramelizing.
- Pat everything dry: Both the mozzarella and peach slices should be as dry as possible before topping the pizza to prevent a soggy crust.
- Dollop the ricotta: Avoid spreading the ricotta into an even layer. Uneven dollops create pockets of creaminess and better texture.
- Preheat thoroughly: The 45-minute preheat for the pizza stone is essential for a crispy bottom crust. Don't rush this step.
- Dust the peel generously: Semolina or cornmeal acts like tiny ball bearings to help the pizza slide off smoothly. Give the peel a shake before topping to ensure it's not sticking.
- Finish after baking: Add arugula, honey, balsamic glaze, and basil only after the pizza comes out of the oven to preserve their freshness and flavor.
- Variations: Try swapping ricotta for mascarpone, using goat cheese or gorgonzola, or substituting nectarines, figs, or plums when peaches are out of season.
- Storage: Remove fresh toppings before refrigerating. Store slices in an airtight container for up to 2 days. Reheat in a dry skillet with a lid or in a 375°F oven. Avoid microwaving.