Peach and Prosciutto Pizza
A celebration of Georgia's famous peaches paired with salty prosciutto, creamy burrata, and peppery arugula. Finished with a drizzle of local honey, this pizza is summer in the Peach State on a crust.
Equipment Needed
Instructions
Make the dough: Dissolve yeast and sugar in warm water. Let stand 5-10 minutes until foamy. Combine flour and salt, add yeast mixture and olive oil. Knead 8-10 minutes until smooth. Cover and let rise 1 hour.
Prepare the peaches: Slice peaches into thin wedges, about 1/4-inch thick. Leave the skin on for color and texture. Toss lightly with a drizzle of olive oil.
Preheat oven: Place pizza stone on the lowest rack and preheat to 500°F (260°C) for at least 30 minutes.
Shape the pizza: Punch down dough and stretch or roll into a 14-inch round. Transfer to a cornmeal-dusted pizza peel.
Assemble base: Brush dough generously with olive oil. Scatter shredded mozzarella evenly over the surface, leaving a 1-inch border. Arrange peach slices over the cheese.
Bake: Slide pizza onto the hot stone and bake 10-12 minutes until crust is golden and peaches are slightly caramelized at the edges.
Add prosciutto: Remove pizza from oven. Immediately drape thin slices of prosciutto over the hot pizza - the residual heat will slightly soften and warm the meat.
Top with burrata: Tear the burrata into pieces and scatter over the pizza. The creamy center will spill out and melt slightly from the heat.
Finish and serve: Scatter fresh arugula on top. Drizzle generously with honey and extra virgin olive oil. Season with flaky sea salt and fresh cracked pepper. Slice and serve immediately.
💡 Pro Tips & Variations
- Peak season: Georgia peach season runs from mid-May through August. This pizza is best during that window.
- Grill the peaches: For deeper flavor, lightly grill peach slices before adding to the pizza.
- Substitute nectarines: Out of season, use ripe nectarines as a substitute for peaches.
- Blue cheese option: Crumbled Gorgonzola instead of burrata adds a tangy, savory punch.
- Hot honey: Use hot honey instead of regular honey for a spicy-sweet kick that pairs perfectly with prosciutto.
- Add basil: Fresh basil leaves torn over the top add another layer of freshness.