Peach, Prosciutto & Ricotta Pizza

Are you team fruit on pizza? Then this one is for you with fresh peaches, prosciutto, ricotta, arugula, and balsamic glaze for good measure.

Are you a fan of pineapple on pizza? I know that is a common topping people argue over but I go so far as to say, why stop at pineapple? I’ve made pizzas topped with not only pineapple but also figs (not one, not two, but three times), mango, dried cherries, and now peaches. It’s #StoneFruitWeek so ’tis the season.

I almost chose apricots for this pizza but instead chose the toppings based on things I already had in my fridge. But both the peaches and prosciutto I had went bad. Such a tragedy because they are both so stinking delicious and thus sad to waste added on to the fact that I hate food waste to begin with and pride myself in the minimal amount I throw out if any. Alas I had to buy more. Why didn’t I go the apricot route? Because I had peaches on the brain. Then when it came to the actual day I made it, I have to admit I was not feeling too hot so I was lying on the couch calling out orders to Bob in the kitchen on how to make this pizza, hahaha! I mustered up enough energy to get off the couch and take a photo before putting myself to bed without dinner. But I ate it the next day for lunch and it was still tasty.

Stone Fruit Week continues with these great recipes:

2 Ingredient Mango Sherbetfrom Blogghetti

Cherry Cobbler with Mint Ice Cream from Our Good Life

Cherry Pie Crumble Bars from Sweet Beginnings

Peach, Prosciutto, and Ricotta Pizza from The Spiffy Cookie

Peach-Habanero Barbecue Sauce from Palatable Pastime

Peach Macaron from A Kitchen Hoor’s Adventures

Vegan Mango & Coconut Snack Cake from The Baking Fairy

Three years ago: Weekly Meal Plan #25

Four years ago: Toasted Coconut Shortbread Cookies

Five years ago: Goat Cheese Stuffed Bacon, Peach, & Basil Burgers

Six years ago: Veggie Cups with Green Goddess Dip & Roasted Red Pepper Hummus

Seven years ago: Cinnabon Roll Rice Krispies Treats

PEACH, PROSCIUTTO & RICOTTA PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

2 Tbsp olive oil

1-1/2 cups grated Mozzarella

1/4 cup grated Parmesan cheese

4 slices prosciutto

1 fresh peach, pitted and sliced

1/2 cup fresh arugula, washed and patted dry

1/2 cup ricotta

Balsamic glaze, for drizzling

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Spread olive oil over the dough and top with both cheeses, prosciutto, and peaches.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15 minutes or until it the crust turns golden and the cheese starts to bubble. Immediately top with arugula, dollops of ricotta, and balsamic glaze.

Source: Adapted from my Fig, Prosciutto & Arugula Pizza.