This peach pizza recipe turns ripe summer peaches into the star of a savory flatbread, layered with creamy burrata, salty prosciutto, and a drizzle of honey.
It sounds unusual until you taste that first bite of sweet peach against melted cheese and crisp dough.
I first made this on a whim when my peach bowl was overflowing and I had leftover pizza dough in the fridge.
One bite in, and it became a permanent fixture in my summer dinner rotation, especially for nights when I want something that feels fancy but takes almost no effort.
If you love the combination of fruit and cheese on a Grilled Peaches Recipe, this pizza takes that same idea and turns it into a full meal.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Total Time | 32 minutes |
| Servings | 4 servings (8 slices) |
| Difficulty Level | Easy |
Why You’ll Love This Peach Pizza Recipe
This recipe hits that sweet and savory balance that makes a dish memorable.
The peaches soften slightly in the oven, turning almost jammy against the melted cheese.
It also comes together fast enough for a weeknight, yet looks special enough for guests.
You can easily swap toppings to fit what’s in your fridge, similar to how I customize my Peach Glazed Chicken Recipe depending on the season.
- Ready in about 30 minutes from start to finish
- Uses just one baking sheet or pizza stone for easy cleanup
- Balances sweet peaches with salty prosciutto and creamy cheese
- Works as an appetizer, light dinner, or party centerpiece
- Easy to customize with different cheeses or proteins
Ingredients
Every ingredient here plays a role in building layers of flavor and texture, from the crisp crust to the juicy fruit on top.
Use the freshest peaches you can find since they are the heart of this dish, similar to what you’d look for in a Fresh Peach Salsa Recipe.
- 1 pound pizza dough, store bought or homemade, room temperature
- 2 tablespoons extra virgin olive oil, divided
- 3 medium ripe peaches, thinly sliced
- 8 ounces fresh burrata cheese, torn into pieces
- 4 ounces thinly sliced prosciutto
- 2 cups fresh baby arugula
- 2 cloves garlic, minced
- 1/4 cup balsamic glaze
- 2 tablespoons honey
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Fresh basil leaves, for garnish
- Red pepper flakes, optional
Kitchen Equipment Needed
Most of what you need is probably already in your kitchen, but a few specialty tools make the process much smoother.
A good No Yeast Pizza Dough Recipe pairs perfectly with the equipment listed below if you want to make your crust from scratch.
- Pizza stone or baking steel
- Pizza peel
- Rolling pin
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Pastry brush
- Mandoline slicer
- Pizza cutter
- Measuring cups and spoons
Recommended Products for This Recipe
These are products I personally use and recommend after making this pizza more times than I can count.
They genuinely make the process easier and the final result better, and pair nicely with staples like my Pizza Sauce Recipe for other pizza nights.
1. Pizza Stone or Baking Steel
A preheated pizza stone gives you that crisp, bubbly crust you’d expect from a wood fired oven.
It absorbs and holds heat evenly, so the bottom of your dough cooks through without burning the toppings.
This is the single upgrade that made the biggest difference in my home pizza results.
2. Fresh Burrata Cheese
Regular mozzarella works fine, but burrata brings a creamy, almost custard like center that melts beautifully into the peaches.
It elevates this pizza from a simple flatbread to something you’d expect at a restaurant.
I always keep a package on hand during peach season.
3. Aged Balsamic Glaze
A good balsamic glaze is thick, tangy, and slightly sweet, and it ties the whole pizza together with one final drizzle.
Skip the thin vinegar and go for a proper reduction, since it clings to the toppings instead of running off the crust. A little goes a long way.
4. Imported Prosciutto
Thin, delicate prosciutto crisps slightly around the edges in the oven and adds a salty contrast to the sweet peaches.
Look for a good quality imported variety since the flavor is noticeably better than mass produced deli versions. It is worth the small splurge for a dish this simple.
5. Sturdy Pizza Peel
Transferring a topped pizza onto a hot stone without a peel is a recipe for disaster.
A wide, sturdy peel with a thin edge slides easily under the dough and makes the whole process far less stressful.
This tool alone will save you from more than a few kitchen mishaps.
Step-by-Step Instructions: How to Make Peach Pizza
1. Preheat Your Oven and Stone
- Place your pizza stone or baking steel on the middle rack of the oven.
- Preheat the oven to 475 degrees Fahrenheit for at least 30 minutes so the stone gets fully hot.
- If you don’t have a stone, a heavy baking sheet flipped upside down works as a substitute.
2. Prepare the Pizza Dough
- Remove the pizza dough from the refrigerator about 30 minutes before you plan to shape it, so it comes to room temperature.
- Lightly flour your work surface and rolling pin to prevent sticking.
- Roll or stretch the dough into a 12 inch round or oval, keeping the thickness even throughout.
- Transfer the shaped dough onto a floured pizza peel or a piece of parchment paper.
3. Season the Base
- Brush the entire surface of the dough with 1 tablespoon of the olive oil, going all the way to the edges.
- Scatter the minced garlic evenly over the oiled dough.
- Sprinkle the kosher salt and black pepper over the top so every bite gets seasoned.
4. Add the Peaches and Cheese
- Arrange the thinly sliced peaches over the dough in a single, even layer, slightly overlapping the slices.
- Tear the burrata cheese into small pieces and dot it evenly across the peaches.
- Sprinkle the grated Parmesan cheese over the entire pizza.
5. Bake the Pizza
- Carefully slide the topped pizza from the peel onto the hot stone in the oven.
- Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
- Rotate the pizza halfway through baking for even browning if your oven has hot spots.
6. Add the Prosciutto and Finish
- Remove the pizza from the oven and immediately drape the prosciutto slices over the hot surface, so they warm through without overcooking.
- Scatter the fresh arugula over the top, letting it wilt slightly from the residual heat.
- Drizzle the honey and balsamic glaze in thin lines across the entire pizza.
- Add a pinch of red pepper flakes and fresh basil leaves if desired, then slice and serve immediately.
This same searing hot oven method is what I use for my Fruit Pizza Recipe whenever fresh fruit needs just a light touch of heat.
You might also enjoy: Air Fryer Mini Pizzas for a smaller, quicker version of this same sweet and savory combination.
Tips for The Best Peach Pizza
A few small details separate an average pizza from a genuinely great one, and most of them come down to timing and ingredient quality.
Pay attention to how ripe your peaches are, since underripe fruit will taste bland once baked.
- Use peaches that give slightly when pressed, not rock hard or mushy
- Preheat the stone for a full 30 minutes for the crispiest crust
- Add prosciutto after baking so it stays tender instead of turning leathery
- Do not overload the pizza with peaches, or the crust will turn soggy
- Let the pizza rest for 2 minutes before slicing so the cheese sets slightly
For another example of prosciutto added at the right moment, check out my Prosciutto Wrapped Asparagus Recipe.
Another favorite: Peach BBQ Sauce Recipe if you want another way to use extra peaches this season.
Serving Suggestions
This pizza works well on its own, but a few sides round it out into a complete meal.
I like to keep the accompaniments light so they don’t compete with the sweet and salty flavors already on the pizza.
- A simple Arugula Salad with lemon vinaigrette on the side
- A chilled glass of white wine or sparkling lemonade
- Serve alongside Caprese Bites for a summery appetizer spread
- A small bowl of mixed olives and nuts for texture
- Fresh watermelon slices for a cool, refreshing contrast
Variations of Peach Pizza
This recipe is easy to adapt depending on what you have on hand or what flavors you’re craving.
Each variation keeps the same sweet and savory foundation while shifting the details slightly.
- Swap prosciutto for crispy bacon or pancetta for a smokier flavor
- Use goat cheese instead of burrata for a tangier bite
- Grill the pizza on a grill pan instead of baking for a smoky char
- Add caramelized onions underneath the peaches for extra sweetness
- Try it with nectarines or plums when peaches are out of season
If you enjoy the sweet heat combination, my Balsamic Fig Chicken Thighs Recipe uses a similar flavor profile in a main course.
I’ve also used this same peach and balsamic pairing in my Honey Balsamic Grilled Chicken for a heartier dinner option.
Storage and Reheating
Leftover peach pizza keeps well for a couple of days if stored properly, though it is best enjoyed fresh.
Reheating gently helps preserve the texture of the crust and cheese.
- Store leftover slices in an airtight container in the refrigerator for up to 3 days
- Reheat in a 375 degree oven for 5 to 7 minutes until warmed through
- Avoid microwaving, since it makes the crust soggy
- Freezing is not recommended due to the fresh fruit and cheese toppings
- Add fresh arugula after reheating rather than storing it on the pizza
This pizza pairs beautifully with my Peach Burrata Salad Recipe if you have extra peaches and burrata left over from this dish.
Nutritional Facts
Nutrition will vary slightly depending on the exact brands and portion sizes you use.
Here are approximate values per serving, based on 4 servings per pizza.
- Calories: 420
- Protein: 18g
- Carbohydrates: 42g
- Fat: 19g
- Fiber: 3g
- Sugar: 11g
- Sodium: 680mg
I learned to balance sweet and savory nutrition like this while developing my Peach Caprese Salad Recipe.
Health Benefits of Key Ingredients
Beyond being delicious, several ingredients in this pizza offer real nutritional value.
Peaches in particular are packed with vitamins and antioxidants that support overall health.
- Peaches provide vitamin C, vitamin A, and potassium
- Arugula is rich in vitamin K and antioxidants
- Olive oil contains heart healthy monounsaturated fats
- Prosciutto offers protein without excess carbohydrates
- Garlic has natural anti inflammatory properties
This same combination of peaches and greens appears in my Grilled Peach Salad Recipe if you want a lighter, no bread version.
The pairing of fruit with leafy greens and cheese also shows up in my Roasted Beet And Goat Cheese Salad.
FAQs About Peach Pizza
1. Can I use canned or frozen peaches instead of fresh?
Fresh peaches work best because they hold their shape and don’t release excess liquid onto the crust.
If you only have frozen peaches, thaw and pat them very dry before using.
2. What kind of pizza dough works best for this recipe?
Store bought dough from the grocery store bakery section works great and saves time.
Homemade dough is also fantastic if you have a favorite recipe already.
3. Can I make this pizza on the grill instead of in the oven?
Yes, grilling adds a smoky flavor that pairs wonderfully with the sweet peaches.
Just watch it closely, since grilled crusts cook faster than oven baked ones.
4. Is burrata necessary, or can I substitute another cheese?
Burrata adds a creamy texture, but fresh mozzarella or goat cheese both work well as substitutes.
Choose whichever cheese you have on hand or prefer.
5. How do I keep the crust from getting soggy under the peaches?
Slice the peaches thin and avoid overloading the pizza with too many layers.
Baking on a very hot preheated stone also helps the crust crisp up quickly before moisture builds.
Another favorite for peach season: Cranberry Goat Cheese Bites Recipe if you want a bite sized appetizer to serve alongside this pizza.
Peach Pizza with Burrata, Prosciutto, and Honey
Ingredients
- 1 pound pizza dough store bought or homemade, room temperature
- 2 tablespoons extra virgin olive oil divided
- 3 medium ripe peaches thinly sliced
- 8 ounces fresh burrata cheese torn into pieces
- 4 ounces thinly sliced prosciutto
- 2 cups fresh baby arugula
- 2 cloves garlic minced
- 1/4 cup balsamic glaze
- 2 tablespoons honey
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- fresh basil leaves for garnish
- red pepper flakes optional
Equipment
- Pizza stone or baking steel For crispy crust
- Pizza Peel For transferring pizza to oven
- Rolling Pin
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Pastry brush
- Mandoline slicer Optional, for uniform peach slices
- Pizza Cutter
- Measuring cups and spoons
Method
- Place pizza stone on middle rack and preheat oven to 475°F for at least 30 minutes.
- Remove dough from fridge 30 minutes before shaping. Roll or stretch into a 12-inch round on a floured surface.
- Brush dough with 1 tablespoon olive oil. Scatter minced garlic, salt, and pepper evenly over the surface.
- Arrange peach slices in a single layer over dough. Dot with torn burrata pieces and sprinkle with Parmesan.
- Slide pizza onto hot stone and bake 10-12 minutes until crust is golden and cheese is bubbly. Rotate halfway if needed.
- Remove from oven, drape prosciutto over hot pizza, scatter arugula on top. Drizzle with honey and balsamic glaze. Garnish with basil and red pepper flakes if desired. Slice and serve immediately.
Nutrition
Notes
- Use peaches that give slightly when pressed for the best flavor and texture.
- Preheat your pizza stone for a full 30 minutes for the crispiest crust.
- Add prosciutto after baking so it stays tender instead of turning leathery.
- Avoid overloading with peaches to prevent a soggy crust.
- Let the pizza rest for 2 minutes before slicing so the cheese sets slightly.
- If you don’t have burrata, fresh mozzarella or goat cheese make good substitutes.
- Swap prosciutto for crispy bacon or pancetta for a smokier flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 375°F oven for 5-7 minutes – avoid microwaving to keep crust crisp.
- Add fresh arugula after reheating rather than storing it on the pizza.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach pizza recipe is one of those dishes that surprises everyone at the table, in the best way.
The sweet peaches, salty prosciutto, and creamy burrata come together into something you’ll want to make again and again.
Give it a try the next time your fruit bowl is overflowing with ripe peaches.
I’d love to hear how yours turns out, so leave a comment below or share a photo if you make it.
Recommended:
- Air Fryer Peaches Recipe
- Peach Compote Recipe
- Peach Chutney Recipe
- Meatball Pizza Recipe
- Air Fryer Pizza Rolls Recipe
