Friday, August 7, 2015

Prosciutto Peach Pizza

Another unusual take on pizza...this one doesn't even have pizza sauce! I must say, though, that the peaches for this recipe MUST be fresh. The sweet juiciness will make this mouthwatering. The balsamic drizzle brings a nice sharp sweetness to it.

-1 recipe pizza dough
-3 tbsp. olive oil and 1 clove garlic, minced
-4 oz. thinly sliced prosciutto
-4 oz. ricotta cheese blended with a pinch of salt and pepper
-6 oz. fresh mozzarella
-2 ripe peaches, sliced
-1 handful of fresh basil, chopped
-1/2 cup balsamic vinegar
-2 tbsp. honey
-some red onion, thinly sliced (optional)

Preheat the oven to 400F.

Roll out the dough into a circle; stretch to the size of your pan. Once the oven is preheated, slide your dough into the oven. Cook for 10 minutes, until the bottom of the crust is firm, then take out again.

Brush the center of the crust with your garlic olive oil, then drape over the prosciutto. Scatter drops of ricotta all around the crust, then tear up pieces of mozzarella and spread them out. Next, spread your peach slices across in a nice pattern (and red onions, if you want).

Cook the pizza for about 20 minutes, until golden brown on top and the peaches are caramelized.

While the pizza is in the oven, combine the honey and balsamic vinegar in a small saucepan over medium-high heat. Simmer until reduced by half, set aside to cool and thicken. When the pizza comes out of the oven, drizzle over the balsamic, and then sprinkle the basil over the top.


No comments:

Post a Comment