Peach & Prosciutto Pizza with Honey Balsamic Reduction
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
30 mins
-
Total Time
55 mins
-
Servings
5
-
Course
Main Course
-
Cuisine
American
Peach & Prosciutto Pizza with Honey Balsamic Reduction
Description
This Peach & Prosciutto Pizza starts with dough stretched into a round base, brushed with olive oil and minced garlic, and lightly seasoned with salt and pepper. Prosciutto is layered over the crust, followed by dollops of ricotta cheese and evenly distributed cubes of fresh mozzarella as well as shredded Asiago, offering varied cheesy textures and flavors. Fresh peach slices provide natural sweetness and juicy contrast to the salty prosciutto and cheeses.
The pizza is baked on a preheated pizza stone at 450°F, promoting a crisp crust. A honey and balsamic vinegar mixture is cooked down into a reduction and drizzled over the finished pizza. The balsamic's acidity and the honey's sweetness complement the fruit and meat toppings, creating a harmonious blend. Fresh chopped basil adds an herbal note and color. The combination results in a pizza featuring savory, sweet, creamy, and tangy flavors with a balance between tender and crisp textures.
The peaches do not need peeling before adding to the pizza, simplifying preparation. This pizza serves as a refined meal or an appealing option for shared gatherings, pairing sweet and savory elements creatively on a traditional crust.
Ingredients
- 16 oz pizza dough , homemade or store bought
- 1 Tbsp olive oil
- 1 clove garlic , finely minced
- salt freshly ground
- black pepper freshly ground
- 3 oz prosciutto
- 4 oz ricotta cheese (1/2 cup)
- 5 oz fresh mozzarella , diced into small cubes
- 2 oz Asiago cheese , shredded (1/2 cup)
- 1 1/2 peach medium, fresh
- 1 cup balsamic vinegar
- 1/4 cup honey
- flour , for dusting
- 1/3 cup basil chopped, fresh, slightly packed leaves
Instructions
- Place pizza stone in oven and preheat oven to 450 degrees. Let pizza stone preheat with oven and rest 30 minutes (assemble pizza during last 10 minutes or so).
- Meanwhile, pour balsamic vinegar and honey into a large and deep skillet. Set skillet over medium heat, allow mixture to cook and simmer, until reduced to slightly under a 1/2 cup, about 15 minutes (I recommend using a silicone spatula to stir, so you can scrape bottom and sides of pan while stirring. Stir mixture occasionally during first 5 minutes, then stir constantly during last 10 minutes).
- Lightly dust a sheet of parchment paper (about 14-inch long) with flour. Stretch and shape dough into a 12 1/2-inch round. In a small bowl, stir together olive oil and garlic. Brush mixture evenly over top of crust, working to evenly distribute garlic. Season crust lightly with salt and pepper.
- Layer prosciutto over crust into an even layer, aligning pieces side by side (if they overlap slightly that's fine). Dollop small portions of the ricotta over pizza, then sprinkles with mozzarella cubes and asiago cheese.
- Cut peaches in half and core. Laying peaches with sliced side down, cut peaches into slices (slightly over 1/4-inch thick). Layer peaches evenly over pizza. Using a pizza peel, transfer pizza on parchment to preheated pizza stone in oven. Bake 10 - 12 minutes until edges are lightly golden.
- Remove from oven, sprinkle with fresh basil, and drizzle with honey balsamic reduction (store left over reduction in fridge). Cut into slices and serve warm.
Notes
- There is no need to peel the peaches before adding them to the pizza, saving preparation time.
- Use a pizza stone preheated for at least 30 minutes at 450°F to achieve a crisp, evenly baked crust.
- Reduce balsamic vinegar and honey to slightly under half a cup for the sweet-tangy drizzle that complements the toppings.
- Brush the crust with an olive oil and minced garlic mixture before adding toppings to infuse garlic flavor and help seasoning stick.
User Reviews
Overall Rating
5
You'll Also Love
