Peach Prosciutto Pizza is the absolute perfect peach-season pizza. It’s light, airy, sweet, salty, crispy and creamy, it’s hard not to fall in love with it immediately. With a creamy goat cheese nestle between sweet oven roasted peaches and crispy prosciutto, topped with peppery arugula, you will want to get this on the table before peach season is over.
Picking Peaches
Sweet peaches are the key ingredient to this delicious fresh summer pizza. Mixed in with goat cheese and honey, it is a dream bite.
This peach prosciutto pizza is best with just-ripe or slightly under ripe peaches so that they keep their shape and bite after baking in the oven. When picking them, make sure they are firm all the way through.
Using Honey
It took me well into my late 30’s and early 40’s to realize/notice the different honey options at the grocery store. There are so many flavors, not all of them are the “classic” honey flavor. This matters when managing expectations for a sweet honey drizzle.
If you see honey labeled, I absolutely love “Clover” honey, to me it’s the most traditional flavor and we love the Guther’s Honey.
Pizza Dough
I love my homemade pizza dough recipe, it has super simple ingredients and is so easy to make. But I have also grabbed a ball of dough from the grocery store so I totally understand the even quicker and easier option on busy days.
Grocery store dough is usually bouncier and can rise to more of a pan-pizza fluff. My homemade recipe is easy to predict, the pizza dough rises slightly and evenly throughout.
Making the Pizza
I find it easier to roll out pizza when it’s at room temperature. If the dough is refrigerated and you have the time, I would put it on the counter an hour or so before rolling it out.
If using a pizza stone, make sure that the pizza stone heats up in the oven as it preheats so that is does not crack. This will make it hot, so it’s important to have your dough pre-rolled out and ingredients prepped while it preheats.
Use corn meal instead of flour on the counter when rolling out pizza dough. This keeps it sturdy for toppings and prevents it from sticking on the pizza stone or sheet pan.
Once preheated, sprinkle a little bit of corn meal on the bottom of the hot stone. Carefully, place the pre-rolled out dough down on top of the corn meal, it may need to be rolled out gently to match the size of the pizza stone. Drizzle a little olive oil on over the dough, and then layer with pizza toppings. Once the pizza is prepared, place it in the oven to bake.
Peach Prosciutto Pizza
Ingredients
- 1 Pizza Dough
- 2 TBSP Corn Meal
- 1 TBSP Olive Oil
- 9 oz Fontina Cheese - shredded
- ¼ Purple Onion - thinly sliced
- 2 oz Goat Cheese
- 2 oz Prosciutto
- 3 Perfectly Ripe Peaches
- ½ cup Arugula
- 1 TBSP Honey
- Squeeze of a Lemon
Instructions
- Preheat the oven and pizza stone (if using) to 425F.
- Sprinkle the counter with corn meal and roll out the pizza dough.1 Pizza Dough
- Once the pizza stone is preheated or on a baking sheet, sprinkle corn meal on the bottom to prevent the pizza from sticking. Lay down your pre-rolled out dough. Drizzle with olive oil.2 TBSP Corn Meal, 1 TBSP Olive Oil
- Layer on the shredded fontina cheese.9 oz Fontina Cheese - shredded
- Add the thinly sliced purple onion, large crumbles of goat cheese and slices of prosciutto.¼ Purple Onion - thinly sliced, 2 oz Goat Cheese, 2 oz Prosciutto
- Add the peaches.3 Perfectly Ripe Peaches
- Bake for 15 minutes.
- Top with arugula, a drizzle of honey and a squeeze of fresh lemon.½ cup Arugula, 1 TBSP Honey, Squeeze of a Lemon
