Peach and Prosciutto Pizza with Basil & Balsamic
  • 116 oz pizza dough
  • 2tbsp Calivirgin Bountiful Basil Olive Oil
  • 1 garlic cloveminced
  • salt and pepper,for seasoning
  • 3oz prosciutto
  • 4oz ricotta cheese
  • 5oz fresh mozzarelladiced into small cubes
  • 2oz asiago cheeseshredded (about 1/2 cup)
  • 2 fresh, ripe peaches
  • Calivinegar Citrus Burst Balsamicfor drizzling
  • all-purpose flourfor dusting
  • 1/3cup fresh basil leaveschopped
  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.