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Peach & Prosciutto Pizza with Honey Balsamic Reduction
5 from 15 votes

Peach & Prosciutto Pizza with Honey Balsamic Reduction

Peach & Prosciutto Pizza combines homemade or store-bought pizza dough topped with olive oil, garlic, prosciutto, ricotta, mozzarella, Asiago cheese, and fresh peach slices, finished with a honey and balsamic vinegar reduction drizzle and chopped basil. The sweet and savory toppings create a balanced flavor with a crispy crust.

Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 5
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.