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Peach & Prosciutto Pizza with Honey Balsamic Reduction Recipe

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4.2 from 12 reviews

  • Author: Leila
  • Total Time: 55 minutes
  • Yield: 5 servings

Description

This Peach & Prosciutto Pizza features a delightful combination of sweet, savory, and tangy flavors. A crispy pizza crust is layered with garlic-infused olive oil, salty prosciutto, creamy ricotta, fresh mozzarella, shredded asiago, and juicy fresh peaches. Topped with fresh basil and drizzled with a homemade honey balsamic reduction, this gourmet pizza is perfect for an elegant yet easy meal.

Ingredients

Pizza Base and Toppings

  • 16 oz pizza dough (homemade or store bought)
  • 1 Tbsp olive oil
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper, to taste
  • 3 oz prosciutto
  • 4 oz ricotta cheese (1/2 cup)
  • 5 oz fresh mozzarella, diced into small cubes
  • 2 oz asiago cheese, shredded (1/2 cup)
  • 1 1/2 medium fresh peaches*
  • Flour, for dusting
  • 1/3 cup slightly packed fresh basil leaves, chopped

Honey Balsamic Reduction

  • 1 cup balsamic vinegar
  • 1/4 cup honey

Instructions

  1. Preheat the Oven and Pizza Stone: Place a pizza stone in the oven and preheat to 450°F (232°C). Allow the stone to heat with the oven and rest for 30 minutes to ensure even cooking. Assemble the pizza during the last 10 minutes of preheating.
  2. Make Honey Balsamic Reduction: In a large, deep skillet, combine balsamic vinegar and honey. Set over medium heat and bring to a simmer. Cook until the mixture reduces to just under 1/2 cup, about 15 minutes. Stir occasionally for the first 5 minutes and then stir constantly with a silicone spatula during the last 10 minutes to prevent burning and to scrape the pan sides and bottom.
  3. Prepare the Pizza Dough: Lightly dust a large sheet of parchment paper (about 14 inches long) with flour. Stretch and shape the dough into a 12 1/2-inch round. In a small bowl, combine olive oil and minced garlic, then brush this mixture evenly over the dough. Season lightly with salt and freshly ground black pepper.
  4. Add Toppings: Layer prosciutto evenly over the oiled crust, allowing pieces to slightly overlap if necessary. Dollop small portions of ricotta cheese evenly over the pizza, then scatter fresh mozzarella cubes and shredded asiago cheese.
  5. Add Peach Slices and Bake Pizza: Cut peaches in half and remove the pit. With the sliced side down, cut peaches into slices approximately 1/4-inch thick. Arrange peach slices evenly over the pizza. Using a pizza peel, transfer the parchment paper with the assembled pizza onto the preheated pizza stone. Bake for 10 to 12 minutes or until the crust edges turn lightly golden and cheese is melted and bubbly.
  6. Finish and Serve: Remove pizza from the oven and immediately sprinkle chopped fresh basil on top. Drizzle the warm pizza with the prepared honey balsamic reduction. Cut into slices and serve warm. Store any leftover reduction in the refrigerator for future use.

Notes

  • To prevent sticking, dust parchment paper generously with flour before shaping the dough.
  • The honey balsamic reduction can be stored in the refrigerator for up to 2 weeks and used as a glaze for other dishes.
  • Use ripe, but firm peaches to avoid sogginess on the pizza.
  • If a pizza stone is not available, a baking sheet can be used, but preheating it in the oven is recommended for a crisper crust.
  • This pizza is best served immediately while warm to enjoy the melty cheeses and fresh peaches.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesbyleila.com/peach-and-prosciutto-pizza-with-honey-balsamic-reduction-recipe/