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Peach Pizza Recipe

Peach Pizza with Burrata, Prosciutto, and Honey

iamwinfred
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. 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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 420 kcal

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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 42gProtein: 18gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 680mgPotassium: 320mgFiber: 3gSugar: 11gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg
Keyword peach pizza, summer pizza recipe, sweet and savory pizza
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