If you’re craving a pizza night that stands out from the ordinary, you’ll adore this Peach and Prosciutto Pizza Recipe. With its combination of fresh peaches, salty prosciutto, creamy ricotta, and a sweet balsamic reduction, this Peach and Prosciutto Pizza is a perfect medley of textures and tastes—celebrating both bold and delicate flavors. Whether you’re a seasoned home chef or just love experimenting, this Peach and Prosciutto Pizza Recipe will transform your dinner and surprise your tastebuds. Let’s discover how sweet summer peaches paired with rich, savory ingredients create a gourmet pizza you’ll want to make over and over again.
A Personal Pizza Journey: Why I Love This Peach and Prosciutto Pizza Recipe
Pizza has always meant more than just food in my family; it’s synonymous with celebration, togetherness, and a dash of creativity. Years ago, a small trattoria on a trip introduced me to the magic of fruit on pizza. At first, the idea of peaches mingling with prosciutto seemed unusual, but after one bite—that sweet, salty, creamy harmony won me over for good.
Ever since, summer isn’t complete unless I bake this Peach and Prosciutto Pizza Recipe. The fresh peaches, layered across melty mozzarella and pillowy ricotta, remind me of sunny afternoons and al fresco dinners with friends. Each time I bite into the crispy crust, taste the richness of prosciutto, and get that acidic tang from the balsamic reduction, I’m right back at that cozy Italian restaurant, savoring something truly special.
If you’re like me and love sharing unique recipes at family gatherings or cookouts, this Peach and Prosciutto Pizza Recipe is a guaranteed conversation starter. Even pizza purists can’t resist its charm once they try it. And the best part? It’s just as easy as your favorite margherita, with a twist that takes pizza night to a whole new level. Trust me—your guests will ask for the recipe before the last slice is gone.
Exploring the Flavors: Ingredients and Key Tips for Gourmet Results
The success of this Peach and Prosciutto Pizza Recipe begins with the perfect balance of high-quality, fresh ingredients. Here’s a quick look at why each component matters:
- Pizza Dough: You can use homemade or store-bought. Look for a dough that’s pillowy but strong enough to hold generous toppings.
- Olive Oil and Garlic: Brushed on the crust, they add subtle flavor and ensure a golden-brown, aromatic base.
- Prosciutto: Its natural saltiness pairs beautifully with the mildness of ricotta and the sweetness of peaches.
- Ricotta, Mozzarella, Asiago: The trio creates a creamy, melty layer, full of depth and just the right tang.
- Fresh Peaches: Juicy and ripe, they provide bursts of sweetness—there’s no need to peel them!
- Balsamic Vinegar & Honey: Reduced into a thick, glossy drizzle, this sauce lifts every bite with a sophisticated finish.
- Fresh Basil: Adds brightness and brings all the flavors together.
Tips for Pizza Success:
- Preheat your pizza stone well ahead for an ultra-crispy crust.
- Use parchment for transferring pizza to the stone with ease.
- Don’t overload on cheese; a balanced layer keeps the base crisp.
- Drizzle the balsamic reduction just before serving to keep its aroma lively.
Full Recipe: Peach and Prosciutto Pizza
Ingredients
- 16 oz pizza dough, homemade or store-bought
- 1 Tbsp olive oil
- 1 clove garlic, finely minced
- Salt and freshly ground black pepper
- 3 oz prosciutto
- 4 oz ricotta cheese (1/2 cup)
- 5 oz fresh mozzarella, diced into small cubes
- 2 oz asiago cheese, shredded (1/2 cup)
- 1 1/2 medium fresh peaches
- 1 cup balsamic vinegar
- 1/4 cup honey
- Flour, for dusting
- 1/3 cup slightly packed fresh basil leaves, chopped
Instructions
- Prepare the Pizza Stone: Place a pizza stone in the oven. Preheat to 450°F and let it rest for 30 minutes. Assemble your pizza during the last 10 minutes of preheating.
- Make Honey Balsamic Reduction: In a large deep skillet, mix balsamic vinegar and honey. Simmer over medium heat until reduced to just under 1/2 cup (about 15 minutes). Stir occasionally at first, then constantly in the last minutes to prevent burning.
- Shape and Season the Dough: On a lightly floured sheet of parchment paper, stretch the pizza dough to a 12 1/2-inch round. Mix the olive oil and minced garlic in a small bowl, then brush mixture over the dough. Sprinkle lightly with salt and pepper.
- Add Toppings: Evenly layer prosciutto slices over the crust. Scatter dollops of ricotta, then the mozzarella cubes and shredded asiago.
- Add Peaches: Slice peaches (unpeeled) slightly over 1/4-inch thick. Evenly distribute the slices over the cheese and prosciutto.
- Bake: Slide the pizza (on the parchment) onto the hot pizza stone with a pizza peel. Bake for 10–12 minutes or until the edges are golden and crust is crisp.
- Finish and Serve: Remove pizza from the oven. Sprinkle with freshly chopped basil leaves and drizzle with a few tablespoons of the honey balsamic reduction. Slice and serve warm.
Note: Any leftover balsamic reduction can be stored in a small jar in the fridge for up to a week.
Customization Ideas and Serving Suggestions
The Peach and Prosciutto Pizza Recipe shines on its own, but you can tweak it to suit your mood or what’s in your kitchen.
- Cheese Lovers: Try adding a bit of gorgonzola or blue cheese for extra tang.
- Vegetarian Twist: Swap prosciutto for thin-sliced roasted red peppers or arugula for a peppery kick.
- Nutty Notes: Add toasted walnuts or pine nuts after baking for crunch.
Serve this gourmet pizza with a crisp green salad, a chilled glass of sauvignon blanc or rosé, and finish with more fresh basil or a sprinkle of red chili flakes for those who love a little heat.
Meal Prep Tips and Storage
While Peach and Prosciutto Pizza is best enjoyed fresh from the oven, leftovers can still be delicious. Let leftover slices cool completely before sealing them in an airtight container. Store in the refrigerator for up to two days.
To reheat, place pizza slices in a hot skillet, cover, and heat on low until cheese is melty and crust is crispy again (about 3–4 minutes). Alternatively, use a toaster oven at 350°F for 5–6 minutes. A microwave works in a pinch, but the crust will soften.
The honey balsamic reduction can be made ahead and stored in the fridge for up to one week. Drizzle over roasted vegetables, salads, fresh fruit, or grilled meats for another twist.
How to Make Homemade Pizza Dough (Optional)
If you wish to make pizza dough from scratch, here’s a quick recipe:
- 2 1/4 tsp active dry yeast
- 1 cup warm water (110°F)
- 2 1/2 cups bread flour (plus more for kneading)
- 1 tsp sugar
- 2 Tbsp olive oil
- 1 tsp salt
Directions:
- Dissolve yeast and sugar in warm water; let stand until foamy (approx. 10 min).
- Stir in flour, olive oil, and salt. Mix and knead by hand for 7–10 minutes until smooth and elastic.
- Cover with a towel and let rise until doubled, 1–1.5 hours. Punch down, shape, and proceed with pizza recipe.
Bringing It All Together: Why Peach and Prosciutto Pizza Recipe Belongs in Your Culinary Repertoire
This Peach and Prosciutto Pizza Recipe isn’t just an exciting twist on classic pizza—it’s a celebration of balance and the joy of seasonal cooking. The harmony of sweet, juicy peaches against the backdrop of salty, delicate prosciutto creates a memorable taste experience you simply can’t replicate with run-of-the-mill toppings. Paired with creamy ricotta, melty mozzarella, tangy asiago, and that irresistible honey balsamic reduction, every bite becomes a symphony of summer’s best flavors.
What truly sets this Peach and Prosciutto Pizza recipe apart is its flexibility and approachability. First-time pizza makers can confidently achieve gourmet results, and seasoned cooks can experiment further by adding their own favorite twists. The recipe fits every occasion, from laid-back summer nights and alfresco gatherings to special celebrations and even brunch. Don’t be surprised when the vibrant aroma of roasting peaches and bubbling cheese draws everyone to the kitchen, eager for a slice.
Beyond its irresistible taste and beautiful presentation, this pizza is a lesson in savoring the best of each season. Sourcing ripe, local peaches and fragrant basil at their peak only improves your results, making each pizza an opportunity to celebrate what’s fresh and in-season. And with simple storage and reheating instructions, it even delivers on those rare occasions when you have leftovers.
Ultimately, the Peach and Prosciutto Pizza Recipe is more than a meal—it’s a way to bring people together and create joyful, lasting memories around the table. Whether you share it with friends at a gathering, serve it at a family pizza night, or make it just for yourself on a quiet evening, you’ll find yourself returning to this recipe whenever you want food that feels both comforting and special. The combination of flavors is destined to surprise and delight—one slice at a time.
So, preheat your oven, pour a glass of your favorite wine, and prepare to enjoy pizza like never before. This Peach and Prosciutto Pizza Recipe isn’t just a seasonal treat; it’s a new classic that will keep you coming back, year after year, for another delicious bite.
Peach and Prosciutto Pizza Recipe
Ingredients
- 16 oz pizza dough homemade or store-bought
- 1 Tbsp olive oil
- 1 clove garlic finely minced
- Salt and freshly ground black pepper
- 3 oz prosciutto
- 4 oz ricotta cheese 1/2 cup
- 5 oz fresh mozzarella diced into small cubes
- 2 oz asiago cheese shredded (1/2 cup)
- 1 1/2 medium fresh peaches
- 1 cup balsamic vinegar
- 1/4 cup honey
- Flour for dusting
- 1/3 cup slightly packed fresh basil leaves chopped
Instructions
- Place a pizza stone in the oven and preheat to 450°F. Let the pizza stone preheat with the oven and rest for 30 minutes (assemble pizza during the last 10 minutes).
- In a large and deep skillet, combine balsamic vinegar and honey. Cook and simmer over medium heat until reduced to slightly under 1/2 cup, about 15 minutes. Stir occasionally during the first 5 minutes, then constantly during the last 10 minutes.
- Lightly dust a sheet of parchment paper with flour. Stretch and shape the dough into a 12 1/2-inch round. In a small bowl, mix olive oil and garlic. Brush the mixture evenly over the crust, seasoning lightly with salt and pepper.
- Layer prosciutto over the crust evenly. Add small portions of ricotta, then sprinkle with mozzarella cubes and asiago cheese.
- Cut peaches in half, core, and slice slightly over 1/4-inch thick. Layer peaches evenly over the pizza. Transfer the pizza on parchment to the preheated pizza stone using a pizza peel. Bake for 10-12 minutes until edges are lightly golden.
- Remove from the oven, sprinkle with fresh basil, and drizzle with honey balsamic reduction. Store any leftover reduction in the fridge. Cut into slices and serve warm.
Notes
- No need to peel the peaches before adding them to the pizza!
Frequently Asked Questions
Can I use canned peaches in the Peach and Prosciutto Pizza Recipe?
Fresh peaches provide the best flavor and texture. If using canned, drain and pat dry thoroughly, and expect a softer texture.
Should I peel the peaches before using?
No, there’s no need. The peel softens during baking and adds color and nutrients.
How do I store leftover balsamic reduction?
Cool completely, store in a glass jar in the fridge, and use within one week for best flavor.
What wine pairs best with this Peach and Prosciutto Pizza?
Crisp, aromatic whites (like sauvignon blanc or pinot grigio) and light, fruity reds (like pinot noir) pair beautifully.
