Gluten-Free Peach, Prosciutto, and Burrata Pizza
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!
Gluten-Free Peach, Prosciutto and Burrata Pizza
Ingredients
Gluten Free Pizza dough
- 1 cup warm water
- 1 teaspoon Fleischmann's Yeast
- 1 teaspoon maple syrup, honey, or powdered sugar
- 1 teaspoon Kosher salt
- extra virgin olive oil
For the Pizza
- 3 ripe peaches, sliced
- 1 cup shredded mozzarella cheese
- 2 packages Proscuitto
- 1 ball burrata cheese
- 3 large cloves garlic, sliced
- 3/4 cup olive oil
- crushed red pepper, to taste
- balsamic vinegar, for drizzling
Instructions
- Fill a glass measuring cup with warm water. To the warm water, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for at least 4 minutes to make sure the yeast is alive. The yeast is done activating as soon as an inch of foamy bubbles appears on the surface.
- Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Using a spatula, scrape any loose flour on the sides into the center of the bowl. As soon as all of the flour has been incorporated, turn the speed up to medium and mix for 8 minutes without touching it. You can stop mixing when the dough pulls away from the sides and forms into a ball.
- After the dough comes together, place it in a separate bowl that has been lightly coated in olive oil. Cover with a towel, allowing it to sit in a warm place for about 10 minutes. Knock down the dough after the time is up and toss it on your sheet pan. Roll out with a glass!
- Place oven rack in the top 1/3 of the oven. Preheat to 500 degrees.
- Warm olive oil over medium heat, add garlic and cook until fragrant.
- When the dough has become soft and pillowy, gently spread with the garlic and oil mixture.
- Sprinkle with the shredded mozzarella. Add sliced peaches. Scatter prosciutto. Tear burrata and evenly distribute around pizza. Sprinkle with red pepper flakes.
- Bake for 15-20 minutes, until burrata is bubbly and lightly browning. Finally, drizzle with balsamic, slice, and enjoy!
