Can I use canned or frozen peaches for this pizza?

Fresh peaches give the best flavor and texture. Canned peaches are too soft and wet, and they can make the crust soggy. If peaches aren't in season, nectarines are a great fresh substitute.

What cheeses work best for prosciutto peach pizza?

Mozzarella, gouda, and fontina melt beautifully together and give you a mix of stretch and richness. If you want to change it up, try swapping fontina for provolone or adding goat cheese on top after baking for a tangy finish.

Can I make this on a pizza stone?

Yes, and it works really well. Preheat the stone in the oven for at least 30 minutes, then slide the pizza onto it. You'll get an even crispier crust and a shorter bake time.

Is prosciutto peach pizza good cold?

It's edible cold, but it's not at its best. The cheese firms up and the crust loses its texture. Reheating in a hot oven or skillet for a few minutes brings it much closer to fresh.

Prosciutto Peach Pizza Recipe (Sweet, Savory & So Easy)

Name: Prosciutto Peach Pizza
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 pound pizza dough, store-bought or homemade; 1 tablespoon olive oil; 1 teaspoon fresh thyme; 1 garlic clove, chopped; Pinch of chili flakes; 2 teaspoons honey, divided; 1 tablespoon fig preserves; 1/2 cup shredded mozzarella cheese; 1/2 cup shredded gouda cheese; 1/2 cup shredded fontina cheese; 3 ounces prosciutto; 1 ripe peach, thinly sliced; 1 teaspoon balsamic vinegar; Generous handful of fresh basil

Description

Some recipes just feel like summer. This prosciutto peach pizza is one of them: sweet juicy peaches, salty paper-thin prosciutto, three melty cheeses, honey, fig preserves, and fresh basil on top. It sounds fancy but comes together in about 25 minutes.

Ingredients

Scale

1/2 pound pizza dough, store-bought or homemade
1 tablespoon olive oil
1 teaspoon fresh thyme
1 garlic clove, chopped
Pinch of chili flakes
2 teaspoons honey, divided
1 tablespoon fig preserves
1/2 cup shredded mozzarella cheese
1/2 cup shredded gouda cheese
1/2 cup shredded fontina cheese
3 ounces prosciutto
1 ripe peach, thinly sliced
1 teaspoon balsamic vinegar
Generous handful of fresh basil

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Instructions

Preheat the oven to 450°F.
Stretch the pizza dough on a lightly floured surface into a thin 10 to 12-inch circle.
Transfer the dough to a parchment-lined or lightly oiled baking sheet.
Brush the dough lightly with olive oil.
Scatter the fresh thyme, chopped garlic, and chili flakes over the dough.
Add 1 teaspoon honey and the fig preserves, then gently rub them over the dough.
Scatter the mozzarella, gouda, and fontina evenly over the dough.
In a small bowl, toss the peach slices with the remaining 1 teaspoon honey and balsamic vinegar.
Arrange the peach slices over the cheese.
Scatter the prosciutto loosely around the pizza.
Bake for 10 to 15 minutes, until the crust is deep golden and the cheese is bubbling and starting to brown at the edges.
Remove from the oven and immediately top with fresh basil.
Slice and serve right away.

Notes

Use ripe peaches that smell sweet and give slightly when pressed. Tossing the peaches with balsamic vinegar and honey adds depth and helps keep the crust from getting soggy. This pizza is best served immediately while the crust is crisp, the cheese is molten, and the basil is fresh.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Pizza
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 5g
Sodium: 620mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 13g
Cholesterol: 35mg