This Peach Prosciutto Pizza is the ultimate balance of sweet and savory. With juicy sliced peaches, salty crisped prosciutto, creamy mozzarella, and a finishing drizzle of balsamic glaze, this recipe brings gourmet flair to your kitchen without the fuss.
Whether you’re hosting a summer dinner party, looking to impress date night, or simply want a fresh twist on homemade pizza, this recipe delivers restaurant-quality flavor in under 30 minutes. The combination of basil, olive oil, and peaches creates a vibrant bite that feels indulgent yet light — a slice of pure perfection.
Ingredients
- 1 ball pizza dough store-bought or homemade
- 2 tbsp olive oil
- 8 oz fresh mozzarella sliced
- 2 ripe peaches thinly sliced
- 4 slices prosciutto
- 1 tbsp fresh basil chopped
- 2 tbsp balsamic glaze for drizzling
- Flour for dusting
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone or baking steel inside.
- On a lightly floured surface, roll out the pizza dough to about 12 inches in diameter.
- Brush the dough evenly with olive oil, leaving a 1-inch border for the crust.
- Arrange the fresh mozzarella slices over the dough.
- Layer the peach slices evenly on top of the mozzarella.
- Tear or cut the prosciutto into smaller strips and scatter across the pizza.
- Carefully transfer the pizza onto the hot stone/steel and bake for 10–12 minutes, until the crust is golden and the prosciutto is crispy.
- Remove from the oven, sprinkle with fresh basil, and drizzle generously with balsamic glaze.
- Slice and serve immediately while warm.
Notes
- Try nectarines if peaches are out of season.
- Swap fresh mozzarella for burrata if you want extra creaminess.
- A honey drizzle can replace balsamic glaze for a different sweetness profile.
- For a spicier kick, add thinly sliced jalapeños before baking.
FAQ ?
Q1: Can I use canned peaches instead of fresh peaches?
Fresh peaches are best for flavor and texture, but canned peaches (well-drained) can work in a pinch.
Q2: What’s the best type of mozzarella for this pizza?
Fresh mozzarella balls (packed in water) melt creamily and complement the peaches. Pre-shredded mozzarella will work, but won’t have the same texture.
Q3: How do I keep my pizza crust from getting soggy with peaches?
Pat the peach slices dry with a paper towel before layering. Baking on a preheated stone also helps keep the crust crisp.
Q4: Can I make this on a grill instead of in the oven?
Yes! Preheat your grill with a stone or place the dough directly on oiled grates. The smoky flavor adds another level of depth.
Q5: What wine pairs well with Peach Prosciutto Pizza?
A crisp white wine like Sauvignon Blanc or a sparkling Prosecco pairs beautifully with the salty-sweet combination.
