If you picture a perfect bite – one that’s sweet, savory, creamy, salty, and a little spicy – that’s what you get with this Peach, Prosciutto, and Burrata pizza. The pizza assembly is a matter of simple layering, and it all starts with the gluten-free pizza dough. From there, you roll it out on a sheet pan and spread the olive oil & garlic mixture overtop. This part makes for the most aromatic and simplistic base to an otherwise exciting and jam-packed pizza.
Truly, we can’t envision anyone who wouldn’t like this pizza. Biting into a slice is like tasting summer. Between the peaches, the garlic, and the shreds of prosciutto, it’s light, yet hearty at the same time. Not bad, right? We especially love making this pizza in a sheet pan because it helps to keep all of that sweet, more liquid-y goodness in one place. So, if you don’t normally attempt sheet pan pizzas, let this be your first try. Plus, with this method, all of the good stuff from the peaches just melts back into the dough as it cooks. Really a win-win.
Our recommendation? Opt for the freshest peaches you can find. They really elevate the entire experience. Then, top the pizza with burrata, a drizzle of balsamic, and crushed red pepper. Pop it in the oven – and keep an eye on it because some ovens cook this baby FAST, and muah! A Peach, Prosciutto, and Burrata pizza perfect for any season (although, making this in summertime is a must).
Enjoy!
Summery Peach Prosciutto Pizza with Balsamic Drizzle
Equipment
- 1 Round pizza crisper pan *optional
Ingredients
- 1 1/2 pound ball of pizza dough (follow our GF recipe if gluten-free!)
- 1 tablespoon extra virgin olive oil, plus 1 teaspoon
- 1 1/2 tablespoons fresh thyme leaves
- 3 cloves garlic, chopped
- chili flakes
- 2 teaspoons honey
- 2 teaspoons fig preserves
- 1/2 cup shredded mozzarella
- 1 cup gouda cheese, shredded
- 1 cup fontina cheese, shredded
- 3 ounces prosciutto, torn
- 1-2 peaches, thinly sliced
- 1 1/2 tablespoons good balsamic vinegar
Instructions
- Raise oven rack to top third of the oven.
- Preheat oven to 450℉
- Oil round pizza crisper or sheet pan. Roll the dough almost to the edges. Then cover with plastic wrap and let rise in a warm area. As the dough rises, gently push the dough to the edges of the pan.Chef's tip: Use a water glass, and rub a little olive oil off the pan onto the sides of the glass. This makes rolling a breeze.
- Meanwhile, prepare the toppings. Shred the cheeses if necessary, slice the peaches, and mix the honey and fig preserves together in a small bowl.
- After the dough has risen, lightly brush the crust with 1 teaspoon olive oil. Then gently spread the honey and fig preserves mixture on the surface of the dough. Sprinkle the thyme leaves, garlic and chili flakes, and then each of the three cheeses.
- Toss the peaches with the balsamic vinegar, and arrange on the surface of the pizza. Then, scatter torn prosciutto slices to your preference (we like plenty!).
- Bake for 10-15 minutes until the crust is golden and the cheese is bubbling.
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