Peach Pizza
This peach pizza recipe layers sweet roasted peaches, creamy burrata, salty prosciutto, and balsamic glaze on a crisp, golden crust for a savory summer flatbread that's ready in about 30 minutes.
Equipment
- Pizza stone or baking sheet - for baking the crust on
- Pizza Peel - for sliding the pizza in and out, or use the back of a sheet pan (optional)
- 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
Ingredients
- 1 lb pizza dough - 450 g, at room temperature, homemade or store-bought
- 2 tablespoons extra virgin olive oil - 30 ml
- 2 cloves garlic - finely grated
- 8 oz fresh mozzarella - 225 g, sliced or torn and patted dry
- 2 medium ripe but firm peaches - about 12 oz or 340 g total, thinly sliced and blotted dry; yellow peaches hold their shape better than white
- 3 oz prosciutto - 85 g, torn into pieces
- 4 oz burrata - 115 g, drained and at room temperature
- 1 cup fresh arugula - 20 g
- 8 fresh basil leaves - to 10 leaves, torn
- 2 tablespoons balsamic glaze - 30 ml
- 1 tablespoon hot honey - 15 ml, 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)
Instructions
- Place a pizza stone, baking steel, or upside-down baking sheet on the middle rack and preheat the oven to 475°F (245°C) for at least 20 minutes.
- Finely grate the garlic into a small bowl, stir in the olive oil, and set aside to infuse.
- Slice the peaches into 1/4-inch (6 mm) wedges and blot dry with paper towels, then slice or tear the mozzarella and pat it dry too.
- Stretch the dough into a 12-inch (30 cm) round on a lightly floured surface, then transfer to a peel or sheet pan dusted with cornmeal or semolina.
- Brush the dough with garlic oil, scatter the mozzarella over it leaving a 1/2-inch border, then arrange the peach slices in a single layer and season with black pepper and a pinch of flaky salt.
- Slide the pizza onto the hot surface and bake for 10 to 12 minutes until the edges are golden and the bottom is firm and browned.
- Let the pizza rest for 2 minutes, then dot with torn burrata, drape with prosciutto, and scatter with arugula and basil.
- Finish with balsamic glaze, hot honey, red pepper flakes, and remaining flaky salt, then slice into 8 pieces and serve right away.
Notes
- 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 and causes 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 balance the sweet fruit and rich cheese.
- Vegetarian variation: Skip the prosciutto and add extra burrata or crumbled feta for salt.
- Storage: Refrigerate cooled slices in an airtight container for up to 2 days. Reheat on a baking sheet at 375°F (190°C) for 5 to 7 minutes, or in an air fryer at 350°F (175°C) for a few minutes. Skip the microwave.
- Freezing: This pizza does not freeze well once assembled, since the fruit and burrata weep on thawing.
Nutrition
Serving: 1SliceCalories: 235kcalCarbohydrates: 25gProtein: 10gFat: 11gSaturated Fat: 5gSodium: 430mgFiber: 2gSugar: 7g
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