Peach and Prosciutto Pizza with Basil & Balsamic

Peach and Prosciutto Pizza with Basil & Balsamic

We like to use Calivirgin Bountiful Basil & Calivinegar Citrus Burst Balsamic

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Peach and Prosciutto Pizza with Basil & Balsamic
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Course Main Dish
Servings
Ingredients
  • 1 16 oz pizza dough
  • 2 tbsp Calivirgin Bountiful Basil Olive Oil
  • 1 garlic clove minced
  • salt and pepper, for seasoning
  • 3 oz prosciutto
  • 4 oz ricotta cheese
  • 5 oz fresh mozzarella diced into small cubes
  • 2 oz asiago cheese shredded (about 1/2 cup)
  • 2 fresh, ripe peaches
  • Calivinegar Citrus Burst Balsamic for drizzling
  • all-purpose flour for dusting
  • 1/3 cup fresh basil leaves chopped
Course Main Dish
Servings
Ingredients
  • 1 16 oz pizza dough
  • 2 tbsp Calivirgin Bountiful Basil Olive Oil
  • 1 garlic clove minced
  • salt and pepper, for seasoning
  • 3 oz prosciutto
  • 4 oz ricotta cheese
  • 5 oz fresh mozzarella diced into small cubes
  • 2 oz asiago cheese shredded (about 1/2 cup)
  • 2 fresh, ripe peaches
  • Calivinegar Citrus Burst Balsamic for drizzling
  • all-purpose flour for dusting
  • 1/3 cup fresh basil leaves chopped
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Preheat oven to 450 degrees. If you have a pizza stone, place in oven to preheat with oven or you can use a baking sheet.
  2. Lightly dust a sheet of parchment paper (about 14-inch long) with flour. Stretch and shape dough into a 12 1/2-inch round. Brush olive oil evenly over crust. Season crust lightly with salt and pepper. Layer proscuitto 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 sprinkle with mozzarella cubes and asiago cheese.
  3. 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. Slide pizza from parchment to preheated pizza stone or baking sheet. Bake 10 - 12 minutes until edges are lightly golden.
  4. Remove from oven, sprinkle with fresh basil, and drizzle with citrus balsamic. Cut into slices and serve warm.

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