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This has got to be my favorite summer pizza, so I would suggest you try it before peach season is nearly over. This combination is so good. It combines savory and sweet, with juicy peaches s which turn slightly caramelized once baked, the oozing melted mozzarella and salty prosciutto and ending with the fragrant basil or mint.
For the Easy Pizza Dough- (or get ready store bought)
In the bowl of an electric stand mixer, fitted with the dough hook place the flour and salt (or knead by hand as I prefer to do, but works very well in mixer if you want to do it faster) Combine the water, honey and yeast in a small bowl and allow to sit for 5-10 minutes until the mixture bubbles slightly. Once bubbly add olive oil and stir.
With the mixer on low gradually add the oil/water/yeast mixture into the bowl until a soft dough forms and pulls away from the sides of the bowl. The dough should be soft and smooth. If it’s a bit wet add a little more flour.
Knead the dough for 5 minutes in the bowl.
Cover dough with cling film and let rest and rise for about 20 minutes.
Once rested, flatten dough out onto a greased/heated pizza or baking pan.
Makes 1 Pizza or two small
For The Pizza
Once you’ve stretched and shaped your pizza dough and transferred it on your pizza pan or baking tray brush olive oil evenly over top of dough and scatter the chopped garlic evenly as well all over. Season with sea salt and freshly ground pepper. Layer the prosciutto slices in an even layer slightly overlapping one another. Spoon small portions of the ricotta over the pizza and sprinkle with the mozzarella cubes and shredded parmesan/pecorino. Finally layer the sliced peaches all over the surface of the pizza and transfer in pre-heated oven at 180°. Bake for 12-15 minutes until edges are lightly golden.
Remove from the oven, drizzle with balsamic glaze and sprinkle with the chopped basil or mint.
Slice and serve. Enjoy!
Recipe by Christina Vlahoulis, Chef/co-owner Food Queens Catering| Food stylistphotographer | Menu Developer