There are two phases of The Peach Truck excitement in Nashville – when The Peach Truck starts operating for the season, and when Freestone Peaches come into season. If you’ve ever eaten a peach early in the season and wondered why the pit didn’t easily separate from the fruit when you sliced it, it’s because it wasn’t freestone peach season yet!
In mid-July, we are in full blow freestone peach season, and the peaches are pretty difficult to not eat straight from the bag like an apple. Luckily last weekend, I managed to save a few peaches from the bag from the Peach Truck to whip up this peach and prosciutto pizza.
We’ve already established that peaches pair extremely well with fresh mozzarella or burrata cheese, and they make unlikely bff’s with summer tomatoes. And now I’m here to tell you that sweet freestone peaches also play incredibly well with savory prosciutto on a pizza.
This peach and prosciutto pizza is an olive oil based pizza. I find anything else is too overpowering for the delicate peaches. With any olive oil based pizza, you always want to put a little more oil than you think you need and brush it evenly over the top of the pizza base. It makes for extra crispy crust edges, so don’t skip this step.
You could use burrata cheese or fresh mozzarella for this recipe. I like burrata a bit better since it’s creamier and spreads around the pizza more easily. It combines with the olive oil to form the base.
Load up as many peach slices in one even layer as you can on this peach and prosciutto pizza. They don’t release nearly as much liquid as you might assume, and arranging them in one layer instead of stacked on top of each other ensures that.
The last ingredient on the pizza is the prosciutto, and you should make sure it goes on last so it has the opportunity to crisp up on the top. Tear the prosciutto into bite-sized pieces before layering them on top of the pizza for easier cutting later.
My one tip for ensuring this pizza’s success is this: make sure you season with salt at every step of the way. With the exception of the prosciutto, none of the other ingredients are inherently salty so you need to add some in order to make sure it’s appropriately seasoned. So that means after you brush the olive oil on top, sprinkle with kosher salt. Then after you layer the burrata on, sprinkle with kosher salt. And then after you layer the peaches on, sprinkle with kosher salt. Just trust me on this one.
After the peach and prosciutto pizza is cooked – the peaches should be soft, the prosciutto crispy, and the crust & cheese golden brown – you’re going to finish it with two additional powerhouse ingredients. Chopped fresh basil keeps things fresh and light and a little spicy. And a honey balsamic drizzle amplifies all the existing flavors.
The honey balsamic drizzle couldn’t be simpler – just mix equal parts good balsamic vinegar with honey. Boom. All the flavor.
I could eat this pizza all summer long, and I suspect you’ll feel the same after you give it a try. Peaches and prosciutto are an unlikely match made in heaven.
If you make this recipe, give me a shout in the comments or on Facebook or Instagram. I love to see what you’re whipping up!
Bon appétit!
Peach and Prosciutto Pizza
An easy summer pizza recipe with soft, sweet peaches, crispy prosciutto, fresh burrata, and an addictive honey balsamic drizzle! Pure summer perfection
Ingredients
- 2 naan crusts, pita bread loaves, or pizza crusts
- 3 tbsp olive oil divided
- 4 oz burrata cheese divided
- 2 large peaches sliced
- 4 thin slices of prosciutto torn
- 1 tbsp chopped basil
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- Kosher salt to season throughout
Instructions
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Preheat oven to 425. Make the pizza by brushing 1.5 tbsp of olive oil onto each naan crust or pizza crust. Sprinkle with kosher salt to season
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Add 2 oz of torn burrata to each pizza and season again with kosher salt
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Add sliced peaches to each pizza and sprinkle with kosher salt
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Add torn prosciutto evenly to both pizzas
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Bake the pizzas at 425 for 10-12 minutes or until peaches begin to soften and crust begins to crisp
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Crank the oven heat to broil and broil for 2-3 minutes or until prosciutto is crisped, and burrata is golden and bubbly. Watch the pizza carefully during this step.
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While the pizza cooks mix the honey balsamic drizzle by combining honey and balsamic vinegar. Set aside.
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When the pizzas are done, remove from the oven and drizzle with the honey balsamic drizzle to taste. You will likely have extra of the drizzle. Sprinkle with chopped basil and serve while hot!
That looks amazing!