Peach Pizza with Burrata and Prosciutto
Sweet peaches, salty prosciutto and creamy burrata come together in this easy summer peach pizza. Finished with fresh basil, hot honey and optional balsamic glaze, it's a simple sweet-and-savory dinner that's perfect for peach season.
Servings: 4
Calories: 626kcal
Ingredients
- 1 lb pizza dough store-bought or make your own
- 1 ½ tablespoon olive oil divided
- 1 cup whole-milk mozzarella shredded
- 2 medium peaches ripe, but firm, thinly sliced
- ¼ small red onion very thinly sliced
- 4 oz ball burrata well drained
- 3-4 oz prosciutto thinly sliced
- ¼ cup fresh basil leaves torn
- 1-2 tablespoon hot honey
- 1 tablespoon balsamic glaze for drizzling (optional)
- flakey sea salt to taste
- freshly ground black pepper to taste
Instructions
- Prepare the dough. Remove the pizza dough from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat the oven to 475°F. Lightly coat a large rimmed baking sheet with about 1 tablespoon olive oil.
- Prep the peaches. Slice the peaches about ¼-inch thick. Arrange them on paper towels and gently blot away excess moisture.
- Roll the dough. On a lightly floured surface, gently roll the dough until it's close to the size and thickness you want. Transfer it to the prepared baking sheet and use your hands to finish shaping it to fit the pan.
- Par-bake the crust. Bake the untopped crust for 3–4 minutes, then remove it from the oven.
- Add the toppings. Brush the dough with the remaining olive oil. Sprinkle evenly with mozzarella and arrange the peach slices and red onion over the cheese.
- Bake. Bake for 10–12 minutes, or until the cheese is melted and the crust is golden brown. If the edges begin to brown too much before the center is finished, loosely cover the edges with aluminum foil.
- Add the burrata and prosciutto. Remove the pizza from the oven. Tear the well-drained burrata into chunks and dot it over the pizza. Tear the prosciutto into pieces and arrange it around the burrata.
- Finish and serve.** Sprinkle with fresh basil, flaky sea salt and black pepper. Drizzle lightly with hot honey and balsamic glaze, if using. Slice and serve immediately.
Notes
- Pizza dough: I find it easier to lightly roll the dough before transferring it to the pan rather than trying to stretch it entirely by hand. This creates a more even crust and helps avoid a thick, doughy center.
- Local pizza shop shortcut: Check with your favorite pizzeria. Many will sell you a ball of pizza dough for just a few dollars, and some will even roll it out for you if you ask.
- Peaches: Use ripe but firm peaches. Very soft peaches will release more liquid during baking.
- Burrata: Drain well and pat the outside dry before adding it to the pizza.
- Balsamic glaze: It's optional, but after testing the pizza both ways, I recommend adding a light drizzle.
Nutrition
Calories: 626kcal | Carbohydrates: 69g | Protein: 23g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 1147mg | Potassium: 172mg | Fiber: 3g | Sugar: 19g | Vitamin A: 719IU | Vitamin C: 4mg | Calcium: 300mg | Iron: 4mg
