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Peach and prosciutto pizza with two slices cut from it.

Peach and Prosciutto Pizza

Robyn
Topped with fresh peaches, prosciutto and rocket, this easy peach and prosciutto pizza is the perfect summer pizza!
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Prep Time 10 minutes
Cook Time 14 minutes
Course dinner
Cuisine International
Servings 4 people
Calories 468 kcal

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

INGREDIENTS
  • 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.
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.

Nutrition

Calories: 468kcalCarbohydrates: 44gProtein: 21gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 56mgSodium: 787mgPotassium: 319mgFiber: 3gSugar: 7gVitamin A: 1077IUVitamin C: 7mgCalcium: 295mgIron: 3mg
Keyword peach pizza, prosciutto pizza, savoury peach recipe

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