Peach Pizza with Burrata and Prosciutto

Sweet summer peaches, creamy burrata, and salty prosciutto make this easy peach pizza the perfect late-summer dinner. Add fresh basil, hot honey, and a drizzle of balsamic glaze for a sweet and savory pizza that's delicious and incredibly easy to make in just 30 minutes!

I picked up a big batch of gorgeous peaches at our local peach festival last weekend, and once they were finally ripe, this pizza was at the top of my list. I've been dreaming about this pizza for weeks and finally had a chance to test it out.

If you've never tried peaches on pizza, I highly recommend it, and August is the time to do it. The peaches this time of year are at their absolute peak, and I cannot get enough of them. (Also in heavy rotation around here: cake mix peach cobbler, this peach pie, sweet peach ice cream, and this peach caprese salad!) And on pizza? They're an absolute dream. Fresh, juicy peaches pair so well with the salty prosciutto and creamy burrata here, especially when you add fresh basil and a little hot honey.

Why This Peach Pizza Is A Winner

• It's the perfect sweet and savory combo. Peaches might not be the first pizza topping that comes to mind, but their sweetness is so good with salty prosciutto and creamy cheese. Hot honey adds just a little heat, and the optional balsamic glaze gives the whole thing some tang.
• It's really easy to make. Store-bought pizza dough does most of the work here. Roll it out, add the toppings, and bake. The burrata, prosciutto, and basil all go on afterward.
• It's made for peach season. This is the recipe to make when fresh peaches are at their peak. Here in Colorado, that means Palisade peaches in late summer. It's the ultimate summer pizza recipe.
• Also, it's gorgeous. The colors of the peaches, prosciutto, creamy burrata, and basil really pop, and they make this pizza look like a dream. Absolutely stunning.

Ingredients You'll Need

You only need a handful of ingredients for this peach and prosciutto pizza, but since the ingredient list is short, good peaches and cheese really make a difference.

• Pizza dough. Store-bought refrigerated pizza dough makes this incredibly easy. Another one of my favorite shortcuts is to stop by a local pizzeria and ask if they'll sell you a ball of their dough. Many will for just a few dollars, and sometimes (if you ask nicely), they'll even roll it out for you. One less step when you get home! (I use this trick for all my homemade pizzas - spicy diavola pizza, BBQ chicken flatbread, anchovy pizza - works like a charm every time.)
• Fresh peaches. Look for peaches that are ripe but still slightly firm. Very soft peaches tend to release more juice as they cook and can turn mushy, which can make the center of the pizza soggy. I used fresh Colorado peaches I picked up at our local peach festival.
• Mozzarella. Shredded whole-milk mozzarella creates the melty cheese layer underneath the peaches. You don't need a ton here. About a cup is plenty.
• Burrata. This is the good stuff! Instead of baking the burrata, you'll tear it into creamy chunks and add it to the hot pizza after baking. The warm pizza gently warms the burrata, creating delicious creamy pools of cheese. Be sure to drain the cheese well before adding.
• Prosciutto. Salty prosciutto balances the sweet peaches. I add this after baking, too, so it stays soft rather than becoming crisp.
• Fresh basil. Fresh is definitely the way to go here. Add it right before serving.
• Hot honey. A little drizzle gives the pizza some sweet heat without overpowering the peaches. We went a little crazy here and used Mike's Extra Hot Honey (did you know there was such a thing?), which is delicious and also very spicy. But you can use the normal hot honey, or even just regular honey if you don't want the spice.
• Balsamic glaze. Optional, but recommended! I wasn't convinced this pizza needed it until I tried it. A light drizzle adds some acidity that balances the peaches and creamy cheese and really makes a difference.

How to Make Peach Pizza

Step 1: Prep the dough and peaches

Take the pizza dough out of the refrigerator about 30 minutes before you plan to use it. Room-temperature dough is much easier to work with.

Slice the peaches about ¼-inch thick, place them on a paper towel and gently blot the tops to remove excess moisture.

On a lightly floured surface, gently roll the pizza dough until it's close to the size and thickness you want. Transfer it to an oiled sheet pan and use your hands to finish shaping it.

Bake the pizza dough for 3-4 minutes before adding the toppings. This gives the crust a head start and helps keep the center from becoming too soft once you add the juicy peaches.

Step 2: Add the toppings.

Sprinkle the pizza dough with the shredded mozzarella.

Arrange the peach slices over the cheese, followed by the thinly sliced red onion. Keep the peaches in a single layer rather than piling them on.

Step 3: Bake the pizza.

Bake the topped pizza for 10-12 minutes, or until the cheese is melted and the crust is golden brown.

Keep an eye on the crust toward the end of the baking time. If the edges are getting too brown before the center is finished, loosely cover just the edges with strips of aluminum foil, similar to covering the crust of a pie.

Step 4: Add the burrata and prosciutto.

Remove the pizza from the oven.

Tear the well-drained burrata into chunks and dot them around the hot pizza. Tear the prosciutto into loose pieces and tuck them between the peaches and burrata.

Step 5: Add the finishing touches.

Scatter fresh basil over the top and season with flaky sea salt and freshly cracked black pepper.

Finish with a drizzle of hot honey and, if using, balsamic glaze. Slice and serve while the crust is hot, and the burrata is creamy.

Expert Tips For The Best Peach Pizza

• Roll the dough instead of just stretching it. I found it much easier to lightly roll the dough most of the way out before transferring it to the pan. Stretching alone made the dough more likely to tear and left some areas thicker than others. Rolling gives you more control over the thickness and can also help prevent a thick, doughy center.
• Blot the peaches first. Peaches contain quite a bit of moisture. Using ripe-but-firm fruit and blotting the slices before they go onto the pizza helps keep some of that extra moisture away from the crust. I sliced mine and laid them on a paper towel while I prepped the other ingredients.
• For a crispier crust, keep the crust on the thinner side. I like to lightly roll the dough rather than relying on stretching alone. It makes it easier to get an even thickness without tearing the dough, and a thinner center bakes up crisper and is less likely to become doughy underneath the peaches.
• Don't overload the pizza. It's tempting to cover every inch with peaches, but too much fruit means more moisture. Keep the peach slices in a single layer with a little room between them.
• Watch the edges. At 475°F, the outside of the pizza can brown faster than the center. If the edges are looking done but the center needs more time, cover them loosely with foil and continue baking.
• Drain your burrata well. Burrata comes packed in liquid, and we don't need any more moisture on this pizza! Drain it and gently pat the outside dry before tearing it over the finished pizza.
• Try the balsamic glaze. I thought the peaches and hot honey would provide enough sweetness and initially planned to leave the balsamic off. Then I tasted it with a little drizzle and liked it even better. Don't go crazy with it. A little is all you need.

Variations And Substitutions

• No burrata? Fresh mozzarella is an easy substitute. Mozzarella pearls will work, too. Since they aren't as creamy as burrata, I'd add them before baking so they have a chance to melt.
• Try ricotta. Whole-milk ricotta is another good option if you can't find burrata. Add small dollops to the pizza or whip the ricotta with a little olive oil and salt for an extra-creamy finish. (Yum!)
• Make it vegetarian. Leave off the prosciutto and add a little extra flaky sea salt to balance the sweetness of the peaches.
• Add arugula. A handful of peppery arugula scattered over the finished pizza would be delicious with the peaches and balsamic.
• Try grilling it. I haven't tested this pizza on the grill yet, so I can't give you exact grilling times. But these flavors would be fantastic on a grilled pizza. If you're comfortable grilling pizza dough, use these same toppings and add the burrata, prosciutto, basil, hot honey, and balsamic after the crust comes off the grill.

Peach Pizza FAQs

The Perfect Late-Summer Pizza

If you find yourself with a pile of perfectly ripe peaches this August, save a couple for this pizza. The combination of juicy peaches, salty prosciutto, creamy burrata, and fresh basil hits that sweet-savory balance just right, and the hot honey and balsamic bring everything together.

It's easy enough for a weeknight but pretty enough to pull out when you have friends over-and it's definitely going on my list of things to make next peach season again.

More Easy Pizza Recipes

If you tried this easy peach pizza, I'd love to hear what you think in the comments below! And please - tag me with a pic on IG! I'd love to see how yours turned out!