Pesto, Peach and Prosciutto Pizza.
This pesto peach pizza is seriously divine! Made on the grill, it has burrata and thinly sliced prosciutto on top, lots of parmesan and fresh herbs. Perfect for a summer pizza.
This pizza has all the Ps.
Pesto, peach, prosciutto… all on pizza! I don’t know if it can get more delicious than this.
I love peaches on pizza so much. They are unexpected but complement nearly anything else you can add: all sorts of cheese, herbs, tomatoes, even chicken or other vegetables. You don’t THINK you will enjoy peaches on pizza and then you have said pizza and can’t believe you went so long without the combo.
Of course, this is not the first time I put peaches on your pizza! A few years ago I made this peach and corn pizza and it is truly divine. One of the best summer pizzas you can make. I’ve also done a peach ricotta pizza with microgreens. Serious yum.
So now, you have three summer peach pizzas to make! How to choose…
Peaches and pesto go together like PB and J. So herby, so fresh, so sweet – the combination is delicious any way that you serve it. On salad, in a sandwich, as an appetizer and obviously pizza. Cannot get enough over here.
Which reminds me – I need a post of just my classic pesto recipe! It is the absolute best. I make it every week and we use it on EVERYTHING. Nothing is off limits.
Now that doesn’t mean you have to use a traditional pesto here, even though I do love the basil and peach combination. You can use any pesto you make at home or buy. Kale pesto, pistachio pesto, arugula pesto – truly anything.
We already know the pizza has three P’s – pesto, peaches and prosciutto.
What I haven’t told you yet is that it also has burrata! Oh YES.
As if this pizza could get any better? I mean burrata is one of the highlights here.
And the entire pizza is grilled, which gives it a crispy, chewy crust and lots of charred and smoky flavor.
This is divine.
When it comes to grilling pizza, the key is to move FAST. I almost exclusively grill our pizzas in the summer. Otherwise I use the ooni pizza oven.
When I prep the pizza for the grill, I have everything ready to go. In this case, I thinly slice my peaches. I pull the burrata cheese apart and have it on a plate so I can quickly transfer it to the dough. I have my pesto out with a spoon and spatula.
Moving fast is important so the dough transfers easily from the peel to the grill. Have all the things ready to go and you’ll have grilled pizza success.
This combination is definitely my new favorite. So herby and fresh. Cheesy and melty. Sweet and savory. All on top of a chewy, crunchy grilled crust and seriously, I can’t even ask for more.
Pesto Peach Pizza with Prosciutto & Burrata
Peach, Pesto and Prosciutto Pizza
- ½ cup warm water
- 1 ½ teaspoons active dry yeast
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 ¼ cups all-purpose flour
- 1 teaspoon salt
- flour and coarse cornmeal for dusting
- ½ cup pesto
- 8 ounces burrata cheese, pulled apart
- 2 medium peaches, thinly sliced (I don’t peel mine)
- 3 ounces thinly sliced prosciutto
- ¼ cup parmesan cheese, for topping
- fresh basil leaves, for topping
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. I like to get it as thin as I can here. Place the towel back over the dough to rest.
- Preheat the grill to high heat for 10 to 15 minutes - you want the temperature to be around 450 to 500 degrees F. If needed, lower the temperature a little bit.
- Now comes the time when you need to be prepared! I have my burrata, pesto and peaches all ready to go.
- Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.
- Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it a bit more if needed but making sure the entire bottom is floured/cornmeal very well. Spoon the pesto all over the dough generously - leaving a 1/2 inch border at the crust. Top with the burrata cheese (pulled apart) and sliced peaches.
- Quickly and gently use a spatula or additional pizza peel to slide your pizza directly on to the grill grates. Decrease the heat directly under the pizza to low - just that single burner. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up! You can rotate the pizza a few times if you feel it needs it.
- Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Add the prosciutto slices on top. Cover it with parmesan, fresh basil and and more pesto if you wish. Slice and serve. Enjoy!
That cheese is everything.