A simple dish that packs a ton of flavor!
Pizza goes “next level” in this recipe, which requires less than 10 minutes of prep – yet delivers so much!
This is thanks to delicious ingredients like prosciutto, basil, peaches and pistachios. The end result is sweet-salty, creamy-crunchy and colorful enough to serve to guests!
The secret is assembling the pizza in stages. Start by parbaking the dough and mozzarella, and then adding the peaches and prosciutto (this saves them from getting burnt, yet cooking enough to caramelize). The basil, pistachios and burrata get added out of the oven, to provide a cool contrast to the warm ingredients. It’s out of this world!
Peach and Prosciutto Pizza:
- Flour, for dusting the work surface
- Cornmeal, for dusting the pan
- Store bought pizza dough, at room temperature
- Extra-virgin olive oil (the fruitier the better)
- 8 ounces shredded mozzarella
- 2 – 3 ripe yet firm peaches, sliced
- Salt and pepper
- 4 ounces prosciutto
- 1/4 cup roasted shelled pistachios, coarsely chopped
- 4 ounces burrata
- Handful of fresh basil leaves
Pre-heat the oven to 450 degrees. Dust a work surface with flour and dust a baking sheet with cornmeal. Roll or stretch the pizza dough on your floured work surface, till you get the size and shape you want (it doesn’t have to be perfect; the more rustic the better!). Transfer to your baking sheet, drizzle with olive oil and rub all over the dough. Top with the shredded mozzarella.
Bake pizza for 5 minutes. While the pizza is baking toss the sliced peaches with a drizzle of olive oil; season generously with salt and pepper. Remove baking sheet from oven and top pizza with the prosciutto, followed by the peaches. Continue baking till golden brown and bubbly, about 10 minutes (watch after 5 minutes to avoid burning).
Remove from oven and top with pistachios, torn burrata and torn basil leaves. Drizzle with additional olive oil and let sit for 5 minutes before slicing and serving.
