Peach Pizza Recipe

Ripe summer peaches turn jammy and caramelized at the edges when they roast on hot pizza dough, and the salty prosciutto keeps them from tasting like dessert.

This peach pizza recipe balances sweet fruit, creamy burrata, and peppery arugula. Everything sits on one crisp, golden crust.

Most versions turn soggy because juicy peaches leak water onto the dough as they bake. The fix is simple.

Slice the peaches thin, blot them dry, and add the burrata and prosciutto after baking. That keeps the base crisp instead of wet.

You need about 30 minutes and a handful of fresh toppings, with no special equipment. The result tastes like peak peach season on a slice.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	12 minutes
Total Time	32 minutes
Servings	8 slices
Difficulty Level	Easy

If you want to caramelize the fruit before it goes on the dough, see Grilled Peaches.

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Why You’ll Love This Peach Pizza Recipe

This is the pizza to make when peaches are at their peak and you want dinner on the table fast. It reads like a fancy restaurant flatbread but comes together with grocery store ingredients.

• It hits sweet, salty, and savory at once. Sweet roasted peaches, salty prosciutto, and creamy burrata land in the same bite, with balsamic and arugula cutting the richness.
• It’s ready in about 30 minutes. With store-bought dough, most of your time is slicing peaches and tearing cheese, not waiting.
• No sauce required. Garlic oil replaces tomato sauce, so the crust stays crisp and the fruit stays the star.
• It looks stunning. Golden peach slices, torn white burrata, and green basil make it a showpiece for guests with almost no effort.
• It’s flexible. Swap prosciutto for feta, skip the meat entirely, or move the whole thing to the grill.
• It uses one baking surface. A sheet pan, stone, or steel all work, so you can make it with whatever you own.

You might also enjoy: Peach Burrata Salad

Ingredients

Here is everything you need for one 12-inch (30 cm) pizza that serves about four as a starter or two to three as a main. Use ripe but firm peaches so they hold their shape and do not flood the crust.

• 1 lb (450 g) pizza dough, at room temperature (homemade or store-bought)
• 2 tablespoons (30 ml) extra virgin olive oil
• 2 cloves garlic, finely grated
• 8 oz (225 g) fresh mozzarella, sliced or torn and patted dry
• 2 medium ripe but firm peaches (about 12 oz / 340 g total), thinly sliced and blotted dry
• 3 oz (85 g) prosciutto, torn into pieces
• 4 oz (115 g) burrata, drained and at room temperature
• 1 cup (20 g) fresh arugula
• 8 to 10 fresh basil leaves, torn
• 2 tablespoons (30 ml) balsamic glaze
• 1 tablespoon (15 ml) hot honey (or plain honey plus a pinch of chili)
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon flaky sea salt
• Freshly ground black pepper, to taste
• Fine cornmeal or semolina, for dusting (optional)

I’ve found yellow peaches hold their shape better than white ones here, since white peaches tend to go mushy once they hit the heat.

Read Also: Healthy Pizza Dough

Kitchen Equipment Needed

You do not need a wood-fired oven for this. A hot conventional oven and a few basic tools will get you a crisp crust and evenly cooked toppings.

• Pizza stone or baking sheet to bake the crust on
• Pizza peel for sliding the pizza in and out (or use the back of a sheet pan)
• Pastry brush for the garlic oil
• Box grater or microplane for the garlic
• Sharp knife and cutting board for slicing peaches thin
• Paper towels for blotting the fruit and mozzarella
• Pizza cutter or large knife for slicing the finished pizza

A similar setup works for Tomato Basil Mozzarella Flatbread Pizza.

Recommended Products for This Recipe

These are the items I reach for whenever I make this pizza. Each one solves a specific problem I ran into while testing.

1. Baking Steel

A pizza can turn out pale on the bottom when the oven surface loses heat the moment cold dough hits it. A baking steel holds far more heat than a sheet pan, so the crust sets and browns in the first few minutes instead of steaming under the peaches.

Get it on Amazon

2. Mike’s Hot Honey

Plain honey adds sweetness but nothing else, which can make the whole pizza read one-note. A chili-infused honey brings gentle heat that plays against the peaches and prosciutto, and a light drizzle at the end ties every topping together.

Get it on Amazon

3. Prosciutto di Parma

Cheaper deli ham turns rubbery and overly salty in the oven, which is why I add the cured meat after baking. Thinly sliced Prosciutto di Parma stays silky and delicate, and draping it over the hot crust lets it warm through without cooking to leather.

Get it on Amazon

4. Caputo 00 Flour

If you make your own dough, standard all-purpose flour can bake up dense and bready. Finely milled 00 flour gives you a lighter, crispier crust with better blistering, which is exactly what you want under juicy fruit.

Get it on Amazon

For a fresh salad pairing, try: Peach Caprese Salad

Step-by-Step Instructions: How to Make Peach Pizza

Follow these simple steps and you will have a crisp, golden peach pizza ready in about half an hour.

Step 1: Preheat the Oven and Surface

• Place a pizza stone, baking steel, or upside-down baking sheet on the middle rack.
• Set the oven to 475°F (245°C) and let it heat for at least 20 minutes so the surface is fully hot.
• A properly preheated surface is what gives you a crisp bottom instead of a limp one, so do not rush this.

Step 2: Make the Garlic Oil

• Finely grate the 2 cloves of garlic into a small bowl.
• Stir in the 2 tablespoons (30 ml) of olive oil until combined.
• Set it aside while you prep the fruit so the garlic can infuse the oil.

Step 3: Prep the Peaches and Cheese

• Slice the 2 peaches into thin wedges, about 1/4 inch (6 mm) thick.
• Lay the slices on a paper towel and blot the tops to pull off surface moisture.
• Slice or tear the 8 oz (225 g) fresh mozzarella and pat it dry too, since wet mozzarella is a common cause of a soggy center.

Step 4: Stretch and Shape the Dough

• On a lightly floured surface, stretch the 1 lb (450 g) dough into a 12-inch (30 cm) round.
• Dust a peel or the back of a sheet pan with a little cornmeal or semolina so the dough slides easily.
• Transfer the stretched dough onto the peel or a piece of parchment.

Step 5: Assemble the Base

• Brush the entire surface of the dough with the garlic oil, going right to the edges.
• Scatter the mozzarella evenly over the dough, leaving a 1/2-inch (1 cm) border.
• Arrange the peach slices in a single layer over the cheese and season with the black pepper and a pinch of the flaky salt.

Step 6: Bake the Pizza

• Slide the pizza onto the hot surface and bake for 10 to 12 minutes.
• The crust is done when the edges are golden and the bottom is firm and browned.
• If the edges color too fast, loosely tent them with foil and keep baking until the center is set.

Step 7: Add the Finishing Toppings

• Transfer the baked pizza to a board and let it rest for 2 minutes.
• Tear the 4 oz (115 g) burrata into pieces and dot it over the hot pizza, then drape the 3 oz (85 g) prosciutto around it.
• Scatter the arugula and torn basil, then finish with the balsamic glaze, hot honey, red pepper flakes, and remaining flaky salt.

Step 8: Slice and Serve

• Cut the pizza into 8 slices with a pizza cutter or large knife.
• Serve right away while the crust is crisp and the burrata is still creamy.
• A final crack of black pepper just before serving sharpens all the flavors.

Read Also: Fresh Peach Salsa

Tips for The Best Peach Pizza

A few small habits make the difference between a crisp, balanced pizza and a wet one. These are the ones that mattered most during testing.

• Choose ripe but firm peaches. They should smell sweet and give slightly when pressed, but still hold a clean slice. Overripe fruit collapses and waters out the crust.
• Blot the fruit and the mozzarella. A quick press with paper towels removes the surface moisture that soaks into the dough. I ruined my first attempt by skipping this and ended up with a soggy middle.
• Slice the peaches thin. Thin wedges soften and caramelize in the bake time instead of staying raw and juicy.
• Do not overload the top. A crowded pizza traps steam and stays soft, so use a single, even layer of fruit.
• Preheat the baking surface hard. A hot stone or steel sets the bottom fast, which is your best defense against sogginess.
• Add wet and delicate toppings after baking. Burrata, prosciutto, arugula, and basil all go on after the crust comes out so they stay fresh and the base stays crisp.
• Finish with acid and heat. The balsamic glaze and hot honey are not optional garnishes here, since they balance the sweet fruit and rich cheese.

For another sweet and savory pairing, see Peach Glazed Chicken.

What to Serve with Peach Pizza

This pizza leans rich and sweet, so it pairs best with something crisp, acidic, or refreshing. Round it out with a light salad, a bright drink, or a simple side that will not compete with the fruit.

• A crisp green salad with a lemon vinaigrette to cut the richness
• Watermelon Feta Salad with Mint for a cool, salty-sweet contrast
• Grilled Vegetable Skewers if you already have the grill going
• A bowl of Creamy Tomato Basil Soup for a cozier meal
• Italian Pasta Salad as a make-ahead side for a crowd
• A pitcher of Peach Iced Tea to echo the fruit
• Peach Lemonade for a sweeter, family-friendly drink
• A chilled glass of prosecco or a dry rosé for an adult gathering
• Marinated olives and salty nuts for an easy appetizer spread

You might also enjoy: Peach Salmon

Variations of Peach Pizza

Once you have the base method down, the toppings are easy to swap. Here are the versions I come back to most often.

• Vegetarian peach pizza: Skip the prosciutto and add extra burrata or a handful of crumbled feta for salt.
• Goat cheese version: Replace the mozzarella with dollops of soft goat cheese for a tangier, creamier base.
• Grilled peach pizza: Grill the dough over medium heat, then build the pizza and add fresh toppings off the grill.
• Blue cheese and honey: Add crumbled blue cheese with the mozzarella for a sharper, bolder bite against the sweet fruit.
• Pesto base: Swap the garlic oil for a thin layer of basil pesto before adding the cheese.
• Nectarine or plum: Use nectarines or firm plums when peaches are out of season, since they behave the same way in the oven.
• Spicy soppressata: Trade the prosciutto for thin-sliced soppressata and let it crisp in the oven for a spicier, meatier pizza.

Read Also: Grilled Peach and Burrata Salad

Storage and Reheating

Peach pizza is best the moment it is sliced, but leftovers keep well for a day or two if you store them properly. The goal when reheating is to bring back the crisp bottom without drying out the toppings.

• Refrigerate: Store cooled slices in an airtight container in the fridge for up to 2 days.
• Reheat in the oven: Warm slices on a baking sheet at 375°F (190°C) for 5 to 7 minutes until the crust re-crisps.
• Reheat in an air fryer: A few minutes at 350°F (175°C) crisps the base quickly.
• Skip the microwave: It softens the crust and turns the fruit watery.
• Add fresh toppings again: Arugula, basil, and a little extra balsamic revive reheated slices.
• Freezing: This pizza does not freeze well once assembled, since the fruit and burrata weep on thawing.

For a make-ahead topping idea, see Peach Compote.

Nutritional Facts

Values below are estimates per slice, based on 8 slices per pizza. Actual numbers will vary with your dough, cheese, and how much prosciutto you use.

Nutrition Per Slice (approximate)
Calories	235 kcal
Total Fat	11 g
Saturated Fat	5 g
Carbohydrates	25 g
Sugars	7 g
Protein	10 g
Fiber	2 g
Sodium	430 mg

For more ways to use ripe fruit, try: Peach Chutney

Health Benefits of Key Ingredients

Beyond tasting good, several of the toppings on this pizza bring real nutritional value. Here is what the main ingredients contribute.

• Peaches: A good source of vitamin C and vitamin A, plus fiber and antioxidants that support skin and immune health.
• Arugula: A leafy green that adds vitamin K, folate, and calcium for very few calories.
• Olive oil: Rich in monounsaturated fats and antioxidants that are linked to heart health.
• Garlic: Contains sulfur compounds studied for their support of the immune and cardiovascular systems.
• Basil: Adds vitamin K and plant compounds with anti-inflammatory properties.
• Mozzarella and burrata: Provide protein and calcium that support muscles and bones.
• Prosciutto: Delivers protein and a savory depth, though its salt content means a little goes a long way.

Read Also: Peach Pork Chops

FAQs About Peach Pizza

1. Do I have to peel the peaches for peach pizza?

No, the skin softens as the pizza bakes and mostly disappears into the fruit. If the texture bothers you, dunk the peaches in boiling water for 30 seconds, then move them to ice water and slip the skins off.

Leaving the skin on also helps the slices hold their shape. That makes for a prettier pizza.

2. What kind of peaches work best?

Ripe but firm yellow peaches are the best choice, since they hold a clean slice and do not water out. They should smell fragrant and give slightly when pressed, without being soft or bruised.

Nectarines work just as well and need no peeling. Firm plums are a good stand-in when peaches are out of season.

3. How do I keep peach pizza from getting soggy?

The main culprit is moisture from juicy fruit and wet cheese. Slice the peaches thin, blot both the fruit and mozzarella dry, and avoid piling on too many toppings.

A fully preheated stone or steel also helps set the crust fast. Adding the burrata and prosciutto after baking keeps extra liquid off the base.

4. Can I use canned or frozen peaches?

Fresh peaches give the best texture, but canned or frozen can work in a pinch. Drain canned peaches well, choose ones packed in juice rather than syrup, and pat them very dry before using.

Thaw frozen peaches completely and drain off all the liquid first. Expect a softer result than you get with fresh fruit.

5. Is peach pizza sweet or savory?

This version is savory, built like a flatbread rather than a dessert. The peaches add natural sweetness, but the prosciutto, cheese, and balsamic keep it firmly on the dinner side.

For a dessert take, you would use a sweet base and skip the meat and greens. This recipe is meant as a main or a starter.

6. Can I make peach pizza on the grill?

Yes, and the grill adds a lovely smoky note. Grill the stretched dough over medium heat until it sets and marks, flip it, then add the cheese and peaches and close the lid to melt.

Pull it off the heat before adding the burrata, prosciutto, and greens. Watch it closely, since grills run hotter than ovens.

For a tangy sauce that uses the same fruit, see Peach BBQ Sauce.

Final Thoughts

Peach pizza is proof that a handful of ripe summer ingredients can turn into something that feels special. The mix of sweet fruit, salty prosciutto, and creamy burrata never gets old.

Make it once while peaches are in season and it may become your default way to use them. It comes together fast enough for a weeknight and looks impressive enough for company.

If you give this peach pizza a try, I would love to hear how it turned out. Leave a comment below and share it with a friend who loves a good summer pizza.

Recommended:

• Peach Jam
• Peach Butter
• Air Fryer Peaches
• Grilled Peach Salad
• Pizza Sauce
• Marinara Sauce
• Peach French Toast
• Peach Milkshake
• Caprese Pasta Salad
• Peach Popsicles