There is just something about a slice of really great pizza. Not sure if it the crispy dough on the outside and the chewy-ness of the inside or the delish toppings. Quite frankly, I think it is the entire package. It is the flexibility and endless possibilities of the toppings. As a kid, pizza was not my favorite “go to” food, but as an adult I absolutely love it.
Considering how long it takes to make dough and how we live such busy lives, I have found that the pre-made dough from Trader Joe’s is just perfect. It is only about a dollar and a quarter. Taking into account the price of your time, this is a true bargain. If you don’t have a Trader Joe’s or as my hubby calls it – TJ’s, check out your local pizza joint to see if they sell it or the grocery store.
With peaches in peak season, I thought it would be a great combination to use prosciutto in conjunction with the sweet ripe peaches. Sort of a sweet and savory combination. I tossed in some fresh mozzarella and it was just perfect.
I purchased a pizza stone from Williams Sonoma several months ago and keep it in my bottom oven 100% of the time. The salesperson suggested the pizza peel and I have to say it was a perfect addition. It helps to transfer the uncooked pizza to the stone and retrieve it when done cooking. Simply use a bit of semolina or cornmeal under the dough on the pizza peel and it will slip right onto the stone.
This recipe is a bit loose and you can use the amounts that work best for you. Enjoy!!
Peach and Prosciutto Pizza
1 Lb. Pizza Dough
Peaches, sliced thin
Prosciutto
Fresh Mozzarella
Olive oil
Garlic powder
Parmesan Cheese, thin slices
Pepper
Preheat oven to 500 degrees for 15 minutes before cooking the pizza.
On a floured board, divide the dough into thirds. With you hands, stretch to about 6 to 8 inches in diameter. Lay on the pizza peel with plenty of semolina to make it easy to slip onto the pizza stone. Drizzle about 1 tablespoon of olive oil on the dough and using a pastry brush, spread evenly.
Sprinkle with the garlic powder. Lay about 5 to 6 peach slices and tear about two slices of prosciutto over the pizza and 8 half inch slices of the mozzarella. Grind pepper over the top and sprinkle with parmesan.
Slip onto the pizza stone and cook for about 10 to 12 minutes or until bubbly and golden brown. Remove with the pizza peel, cut and enjoy. Repeat the process with the other two thirds of the dough.
I've done fig and prosciutto but never peach. That is one wonderful looking pizza.
ReplyDeleteLisa~~
Cook Lisa Cook
Beautiful! I love the idea of fruit on a pizza, but I've never tried it! I really should, it looks great.
ReplyDeleteLisa- looks so good, love the fresh peaches on your pizza! I've got to get my pizza stone out and make pizza this Summer. Your photos are gorgeous;-)
ReplyDeleteYes, yes, and yes. I want to try this! I have never had anything remotely like it, but I can just envision those peaches and prosciutto going together so well! ;)
ReplyDeleteI made something similar the other night, I will link yours when I do mine. So funny, I should just be over there helping you, lol. Hope you have a great weekend, it's a crazy busy birthday weekend for us.
ReplyDelete-Gina-
I like recipes that are a bit loose, and this one is a winner. GREG
ReplyDeleteI love peaches on a pizza! Yours looks delicious, and perfect for summer!
ReplyDeleteYou are a woman after my own heart. I can't remember the last time I had red sauce or pepperoni on a pizza...give me fresh (and yes, even fruity) flavors and I'm much happier. I made a pear pizza a few months ago. Devoured. By me. :)
ReplyDeleteBy the way...I almost didn't open your email rss. I get all my rss feeds via email and with only so much time in the day, I don't get to all of them. A couple of months ago, I showed bloggers how to modify their feed info so that the subject of your post is the subject of your rss email instead of just repeating your blog name as the subject. It's a settings change in Feedburner; if interested...all info is here on my business site: http://www.kineticwebs.com/2011/01/email-subscription-choices-in-feedburner-2/
Basically means that I would have seen Peach and Proscuitto Pizza in the subject line for the email in Outlook and that would have GUARANTEED I opened it. I'm just lucky this time!
Not to let this get in the way of the real reason I'm here...putting peaches and dough on my list. And I agree...some things are worth pulling a Sandra Lee over and pizza dough is one of the. I get mine from a local pizza shop for about the same as what you're paying. Love it!
I've never had pizza with peaches. I would love to try this one. Seems a nice treat for the family.
ReplyDeletePeaches and bacon as pizza topping...brilliant!
ReplyDeleteOh, my! I love peaches in everything...and even though I haven't tried on pizza, it sounds fabulous!!!
ReplyDeleteyum, yum, yum. your crust looks fabulous, and i'm LOVING the salty, sweet, juicy, cheesy combo here!
ReplyDeleteWhat a fun combination...looks fantastic! I have a stone I have not used yet either, will have to look for the pizza peel :)
ReplyDeleteLove the sweet and salty you have going with the peaches and prosciutto. I have been making an arugula salad with peaches and prosciutto all summer, so I know the flavors work for me ;-)
ReplyDelete