If summer had a pizza, this most definitely would be it. Start with your favourite pizza dough, slather on the fresh pesto as a base, and top with the delicious summery treats like basil, fresh peach slices and a yummy cheese blend!
So, it’s early August! Which means it’s PEACH SEASON, which translates to one of the best seasons ever! Peaches can be used in a variety of ways – from cooking, to baking, to mixed and infused drinks, the options are endless. They not only taste great, but are packed with nutrients and antioxidants. No summer is complete with a peach- something! So, let’s get into this summertime Peach and Prosciutto Pizza w/ Balsamic Glaze Drizzle!
Recipe Tips and Notes
How to Make the Pizza – make your balsamic glaze and homemade pizza dough if working from scratch. Preheat oven and stretch pizza dough. Start with your pesto base, then add-mozzarella, prosciutto, thinly sliced peach slices, fresh basil, and top with parmigiano-reggiano cheese blend. When removed from oven, and ready to eat drizzle balsamic glaze over top
The Peaches – I used large peaches, and left the skin on. You can decide whether you want the skin on or off, however I find it add more texture and colour to the dish! I would also not recommend using canned peaches, as they contain excess liquid, and don’t work well on this pizza. Fresh is best.
A Few Extra Notes – I added fresh prosciutto, basil and parmigiano-reggiano cheese over top once I was ready to eat. I love the fresh ingredients paired with the warm base! Give it a try! Also, Nonna Pia’s Balsamic Glaze is everything (this is not sponsored – I genuinely love their product.)
Summer Peach and Prosciutto Pizza with Balsamic Glaze Drizzle
Ingredients
- 400-500 g Pizza Dough Homemade or Store Bought
- ½ cup Basil Pesto Sauce more/less to taste
- 1 Whole-Milk Mozzarella Cheese Ball sliced
- ⅓ cup Parmigiano-Reggiano Cheese Blend
- 6-7 Slices Prosciutto thinly sliced
- 1½ Fresh Large Peaches finely sliced
- ⅓ cup Slightly Packed Fresh Basil Leaves finely chopped
- Balsamic Glaze/Reduction to taste
- Salt and Freshly Ground Black Pepper to taste
- Flour or Cornmeal for dusting
- Olive Oil for pizza pan/ cast-iron skillet
Instructions
- Place dough on clean and lightly floured surface. Roll, stretch and shape dough into an approximately 12-inch round or as thick and wide as you prefer.
- Press the dough onto a lightly greased 12-inch pizza pan or cast-iron skillet.
- Prep toppings – slice mozzarella, chop basil, slice peaches (cut in half, core, then slice), and set aside.
- Brush basil pesto sauce evenly over top of crust, ensuring a even spread and avoiding outer edges.
- Next, top with parmigiano-reggiano cheese, as well as mozzarella cheese – as the cheese melts, it will spread, ensure even spaces between the slices.
- Layer prosciutto over the cheese and pesto, ensuring to align pieces side by side, overlapping if desired.
- Next, evenly layer peach slices, and fresh basil.
- Transfer pizza to preheated oven. Bake according to package instructions or until edges are lightly golden, and cheese melted.
- When done, remove from oven and garnish with fresh basil, more parmigiano-reggiano cheese and drizzle with balsamic glaze.
- Cut into even slices and serve warm.
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