Topped with juicy fresh peaches, salty prosciutto and peppery rocket, this peach and prosciutto pizza is the perfect pizza for summer!
With stone fruit season in full swing, we have been munching on beautiful local sweet and juicy peaches and nectarines every day as a snack; however I wanted to find some recipes that will combine this summer bounty with a family dinner. Whilst we often enjoy peaches for lunch with this peach toast recipe or peach burrata salad; or make a quick dessert with a scoop of ice cream sprinkled with amaretti crumbs, or this peach eton mess, I wanted to incorporate them into an easy dinner recipe. With our regular pizza Friday a time to use leftovers on pizza, it seemed like the perfect pizza topping.
Peaches and prosciutto are a classic Italian ingredient combination, and they go so well on a pizza. To be honest my family were excited for a prosciutto pizza, but a little skeptical about a peach pizza, but once they tried it they loved that sweet salty combination and it has been a regular pizza topping these past few months.
Jump to:
Newsletter
Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Pizza dough – I use my homemade pizza dough recipe but you can use store bought dough if you are pushed for time. You will need approx. 1lb / 500g.
- Mozzarella – a ball mozzarella roughly torn, or grated. I recommend against using pre-grated mozzarella.
- Peaches – yellow or white peaches. Look for peaches that are soft to the touch.
- Prosciutto – this Italian cured air-dried ham is slightly sweet, and goes perfectly with peaches. Substitute with Spanish serrano jamón or cooked bacon if you prefer.
- Rocket – also known as arugula, this peppery green leaf is a delicious topping for pizza. Substitute with baby spinach if you prefer.
- Balsamic glaze – this is a thick, syrupy reduction of balsamic vinegar. Don’t substitute with regular balsamic vinegar, it will be far too acidic!
- Basil – fresh basil adds a sweet herby note to the pizza. If you don’t have it have a look at these basil substitutes, or leave it out.
- Fresh thyme – this is optional, but I love to add a few fresh thyme leaves under the mozzarella cheese for extra herby flavour.
How to make this peach pizza
Please scroll down to the recipe card at the end of the post for the full recipe.
- If using bought dough, make sure that it is at room temperature before using. Halve (to make 2 pizzas), roll out and place on a lined baking sheet.
- Sprinkle the fresh thyme (if using) and mozzarella evenly over the two bases then bake them in a preheated oven (make sure it’s up to temperature otherwise the dough won’t rise as well!) until the cheese is melted and the dough is golden.
- While the pizzas are in the oven prepare the toppings – slice the peaches, tear the prosciutto into pieces and wash and dry the rocket (arugula).
- As soon as the pizzas come out of the oven, top with the peach slices, prosciutto, rocket (arugula) and basil and drizzle with the balsamic glaze. Serve straight away.
FAQ
Absolutely! White or yellow nectarines would be delicious on this pizza.
Yes! This would be a very quick and easy dinner when made on a bought pizza base, or even pitta bread.
Add handful of chopped cooked chicken and sprinkle on with the cheeses before baking then bake until heated through, cooked bacon lardons, or a sprinkling of blue cheese or feta are all delicious alternatives to prosciutto.
Yes! If you have some homemade basil pesto, either add it under the cheeses and bake, or drizzle over the top of the finished pizza.
My recipe tips
- Vegetarian peach pizza – I often make this recipe into a vegetarian pizza! Simply swap out the prosciutto for the same amount of feta cheese, or top with burrata.
- You can add the prosciutto and peach slices to the pizza and bake them with the base. We preferred the texture of the raw peaches, and the way the prosciutto melts on to the warm pizza without coming super crispy but this is purely personal.
- The balsamic glaze really adds to the flavour – it’s not just for presentation! The sweet sharpness brings the other ingredients together and I definitely recommend it.
Make ahead/storage
This pizza is best eaten straight away, however you can store leftovers in the fridge, covered, for up to 2 days.
Why not try…
You may also like these other delicious pizza recipes:
Peach and Prosciutto Pizza
Author: Robyn
Ingredients
- 1 homemade pizza dough or 2 bought bases
- 2 sprigs fresh thyme optional
- 200g (1 c) mozzarella cheese grated or torn into small pieces
- 2 peaches thinly sliced
- 100g (4 oz) proscuitto
- 60g (2 oz) rocket arugula
- 20 basil leaves
- balsamic glaze to serve
Instructions
- Preheat the oven to 200˚C fan / 220˚C / 428˚F
- Cut the dough in half and roll out one half of the dough into a circle then place on a lined baking sheet.
- Sprinkle the dough with half fresh thyme leaves and half of the mozzarella cheese.
- Repeat with the other half of the dough.
- Place both pizzas in the oven and bake for 12-14 minutes until the mozzarella is golden and bubbling, and the pizza crust is a light golden brown.
- Top each pizza with the sliced peaches, tear over the prosciutto, sprinkle over the rocket (arugula) and basil leaves and drizzle with balsamic glaze.
- Serve immediately.
- Best enjoyed freshly made, but leftovers will keep in the fridge, covered, for up to 2 days.
Notes
- Pizza dough – I use my homemade pizza dough recipe but you can use store bought dough if you are pushed for time or another pizza dough – you will need approx 1 lb / 500g.
- Mozzarella – a ball mozzarella roughly torn, or grated. I recommend against using pre-grated mozzarella.
- Peaches – yellow or white peaches. Look for peaches that are soft to the touch.
- Prosciutto – this Italian cured air-dried ham is slightly sweet, and goes perfectly with peaches. Substitute with Spanish serrano jamón or cooked bacon if you prefer.
- Rocket – also known as arugula, this peppery green leaf is a delicious topping for pizza. Substitute with baby spinach if you prefer.
- Balsamic glaze – this is a thick, syrupy reduction of balsamic vinegar. Don’t substitute with regular balsamic vinegar, it will be far too acidic!
- Basil – fresh basil adds a sweet herby note to the pizza. If you don’t have it have a look at these basil substitutes, or leave it out.
- Fresh thyme – this is optional, but I love to add a few fresh thyme leaves under the mozzarella cheese for extra herby flavour.
- Vegetarian peach pizza – I often make this recipe into a vegetarian pizza! Simply swap out the prosciutto for the same amount of feta cheese, or top with burrata.
- You can add the prosciutto and peach slices to the pizza and bake them with the base. We preferred the texture of the raw peaches, and the way the prosciutto melts on to the warm pizza without coming super crispy but this is purely personal.
- The balsamic glaze really adds to the flavour – it’s not just for presentation! The sweet sharpness brings the other ingredients together and I definitely recommend it.
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Let me know your thoughts!