This peach pizza is a delicious homemade pizza topped with prosciutto, fresh peaches, fresh mozzarella, and fresh basil with a balsamic glaze. It’s the perfect pizza to enjoy in the summer!
If there is an ultimate summer pizza, this would be it. It’s loaded with fresh peaches and you’ll want to eat it every day during peach season.
This peach pizza is the perfect combination of sweet and savory flavors. It features the saltiness of prosciutto paired with the natural sweetness of the peaches.
One of the best things about homemade pizza is you can make it exactly how you like it. Add extra ingredients that you love, leave off what you don’t. This recipe makes enough for two 12 to 14 inch pizzas.
This is a quick overview of the ingredients you’ll need for this Prosciutto and Peach Pizza Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- pizza dough – make your own pizza dough at home, or grab your favorite from the grocery store or your favorite pizza shop
- olive oil
- minced garlic
- salt and pepper
- fresh mozzarella cheese – you can separate sliced mozzarella into portions, or use mozzarella pearls
- fresh peaches – use sweet peaches that are ripe, but not too juicy. You can leave their skins on.
- balsamic glaze – you can just grab a bottle from the store, or make your own balsamic reduction by cooking balsamic vinegar in a large skillet until its reduced by half, stirring often until simmering or boiling, then stir constantly.
How to make Prosciutto and Peach Pizza?
- Preheat your oven to 450 degrees Fahrenheit (or an outdoor pizza oven as hot as it will go.) Place a pizza stone in your oven to let the stone preheat. Prepare the fresh dough, whether homemade or from the store. Sprinkle a pizza paddle lightly with corn meal and flour and roll out half the pizza dough into a large circle about 1/4 to 1/2 inch thick (depending on your preference) and about 12 to 14 inches across.
- Spread a tablespoon of olive oil over the top of the pizza dough. Then sprinkle the garlic, and salt and pepper evenly across the dough.
- Spread the prosciutto around the pizza dough.
- Then arrange the peach slices around the top of the pizza, and arrange the fresh mozzarella or mozzarella pearls around the top of the peaches and prosciutto.
- Carefully transfer the pizza to the pizza stone and bake for 10 to 15 minutes, or until the cheese is evenly melted and the pizza crust is golden brown. (Or cook for as long as needed in your outdoor pizza oven, rotating ever 20 seconds until cooked through).
- Top the pizza with ribbons of fresh basil, and top with balsamic drizzle. Slice it up and enjoy it hot.
Tips and Tricks:
- Roll out the dough to your desired thickness. A thinner crust will be crispier, and a thicker crust will be softer.
- Choose peaches that are ripe, but not overly juicy.
- As your adding your pizza toppings to the dough, shake the pizza peel occasionally to make sure the dough stays loose and doesn’t stick to the pizza paddle. Carefully lift it up and add more flour underneath if needed to loosen the dough from the paddle. (You want to know now, not later that your pizza is sticky, not as your trying to get it in the oven and all your toppings fall off). You can also add parchment paper underneath your pizza for an easy transfer.
- Instead of a garlic oil dressing, use a couple tablespoons of your favorite tomato sauce on the pizza for a more traditional pizza flavor.
- Try adding additional, or different cheeses for a different flavor profile. I love adding a little fresh parmesan cheese on top, a little ricotta for sweetness, or try burrata cheese, gorgonzola or goat cheese.
- If you don’t like the texture of prosciutto, try adding cooked ham, or crumbled bacon pieces instead.
- Try adding sliced red onion, or chopped cherry tomatoes for flavor.
- Add a sprinkle of red pepper flakes to the pizza for a little kick.
This pizza is best enjoyed hot out of the oven, but if you have leftovers you can store them in an airtight container in the refrigerator for up to 3 days.
Reheat the pizza in the oven at 400 F on a baking pan for 5 to 10 minutes until pizza is hot and cheese is melted.
Can I use pre-made pizza dough for this recipe?
Absolutely! You can use your favorite store bought pizza dough, or your favorite homemade pizza dough. Whatever is more convenient for you, or whichever you prefer.
Our local grocery stores sell premade pizza dough in their bakery section. They call it French bread dough, so you could see if a store near you offers that too.
What should I serve with pizza?
This peach and prosciutto pizza can be a full meal on its own, or complimented with several side dishes to enhance the meal.
- Fresh salad – a side salad, or side caesar salad can both be refreshing and balance out the richness of salami pizza
- Garlic bread – incase you love carbs, you can never go wrong with garlic bread, or cheesy bread, or breadsticks on the side.
- Roasted Vegetables – roasted vegetables like broccoli, asparagus, brussels sprouts, bell peppers, or squash are great tasty, and healthy side dishes to accompany your salami pizza.
- Fresh Fruit – your favorite fresh fruit, or an easy fruit salad is a great easy, and refreshing side dish for pairing with this pizza.
This prosciutto and fresh peach pizza is a delicious way to have gourmet pizza at home. It’s such a great way to enjoy summer peaches in full force with the harmonious flavors of sweet and savory in every bite!
More pizza recipes:
- Pita Pizzas
- Salami Pizza
- BBQ Chicken French Bread Pizza
- Crescent Roll Veggie Pizza
- Chicken Alfredo Pizza
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Prosciutto and Peach Pizza
Prosciutto and Peach Pizza
- 16 oz pizza dough**
- 2 TBS flour
- 2 TBS olive oil
- 1/2 TBS minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz prosciutto
- 8 oz fresh mozzarella
- 2 medium fresh peaches (sliced)
- 2 TBS fresh basil
- 2 TBS balsamic glaze
Italian Salami Pizza
- Preheat the oven to 450 degrees Fahrenheit. Place a baking stone into the oven to let it preheat with the oven. (Or preheat an outdoor pizza oven)
- Sprinkle a wooden or metal pizza paddle lightly with flour.
- Separate the pizza dough in half and roll one section of the pizza dough out to make a 12-14inch pizzas onto the prepared paddle, to be about 1/4 to 1/2 inch thick according to your desired thickness.
- Spread half the olive oil across the top of the pizza dough.
- Sprinkle garlic, and salt and pepper over the top of the olive oil.
- Lay out the prosciutto slices over the top of the dough.
- Arrange the peach slices over the prosciutto.
- Place the fresh mozzarella balls over the peaches.
- Transfer the pizza to the preheated pizza stone. Bake the pizza for 10 to 15 minutes or until the dough is done and the cheese is melted. (Or bake for 2-3 minutes in a pizza oven)
- Remove the pizza from the oven, and garnish the pizza with fresh basil. Drizzle the balsamic glaze over the top.
- Repeat with second pizza.
- Let the pizza cool for 3 to 4 minutes, then slice and serve warm.
- This recipe makes enough for 2 pizzas, so use half the topping ingredients on each pizza.
- Check while you add the pizza toppings to the dough that the dough stays loose on the pan, by shaking it lightly. If it starts to stick, carefully lift up the dough and add more flour underneath as needed.