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Peach and Prosciutto Pizza with pesto, sweet corn, red onion, and fresh mozzarella. The ultimate summer pizza that’s easy enough for weeknights and impressive enough for entertaining.
Fresh summer produce piled high on a cheesy homemade pizza? Sign me UP.
This summer pizza is the ultimate alchemy of sweet and savory flavors, complimented by a hint of spice. The combination of mozzarella and Parmesan lend creamy, melty textures and salty, nutty goodness.
You can either use store-bought or homemade pesto. During summer months when basil is in abundance, you can’t beat homemade. However if you’re using jarred, I highly recommend DeLallo brand, which tastes the freshest.
This peach and prosciutto pizza is perfect for an easy summer lunch or dinner. Enjoy it alongside a glass of rosé for the ultimate warmer weather meal.
How to Make Peach and Prosciutto Pizza
Fresh dough combined with two cheese, pesto, and loads of summer produce: how can you go wrong?
This summer pizza beats anything boxed from your local takeout joint in terms of flavor and nutrition.
The Ingredients
- Dough: Good pizza starts with good dough. Whether homemadeor store-bought, the dough should be smooth and bouncy, which helps create the coveted crisp-chewy texture.
- Look to store-bought dough for pizzeria quality and convenience. My go-to is the fresh dough at Whole Foods, which can be found in the deli/fresh foods section.
- Peaches: You need one juicy peach, which should be sliced thin.
- Corn: Use two ears of fresh corn, or 2/3 cup of frozen/thawed sweet corn kernels.
- Pesto: Use store-bought or homemade pesto. During summer months when basil is in abundance, you can’t beat homemade. However if you’re using jarred, I highly recommend DeLallo brand, which tastes the freshest.
- Red Onion: For a little bite and zest, add very thinly sliced red onion.
- Cheese: A mix of fresh mozzarella and Parmesan is the ultimate duo for this pizza. Mozzarella for its creaminess and meltability, and Parmesan for its rich nuttiness.
- Prosciutto: Thinly sliced prosciutto adds salty richness and umami to the pizza. To make the pizza vegetarian, swap it for 1/3 cup of sliced sun-dried tomatoes.
The Directions
Step 1: Prepare Pizza Dough
Place a large piece of parchment paper on a work surface and lightly sprinkle with flour. Place pizza dough on parchment paper, and sprinkle dough with more flour for easy handling.
Use your fingertips to press dimples in dough, working from the center toward the outer edge and maintaining a circular shape. (Note: if using a baking sheet instead of a pizza stone, form the dough into more of an oval shape so it fits in the baking sheet.)
Stop dimpling 1″ before outer edge of dough (this will become the crust, and you want it to rise and puff higher than the center of the dough). Stretch dough over the backs of your hands, moving in a circular (or oval) pattern to create a 13″ to 14″ round.
Step 2: Add Pizza Toppings
Use the back of a spoon to spread pesto evenly over dough, stopping at inner edge of the crust. Scatter corn kernels over pesto, followed by slices of mozzarella.
Next, arrange peach slices, red onion, and prosciutto overtop. 
Step 3: Bake Pizza
Use a pizza peel to transfer pizza to preheated stone or baking sheet. Bake for 12 to 15 minutes, until crust is golden and cheese is melted and bubbly. Remove from oven and top with fresh basil leaves, Parmesan cheese, and a pinch of chili flakes, if desired.
Tips for Making Homemade Pizza
- Rest the pizza dough at room temperature for at least 1 hour before rolling out. This helps relax the gluten, making the dough more pliable and easier to roll out.
- Go HOT and FAST. Crank the oven temperature to 500°F, or as high as you can go without broiling, to achieve the coveted crisp-chewy crust.
- Pierce pizza dough with a fork to prevent it from bubbling up as it bakes.
- Sprinkle flour or cornmeal underneath the dough to keep it from sticking to the pizza stone or baking sheet. This also encourages an extra-crispy crust.
- Build your pizza on a sheet of parchment paper, and then carefully place pizza and paper on top of your pizza stone or baking sheet. Alternatively, use a pizza peel, which is one of my favorite tools.
More Homemade Pizza Recipes
Taco Pizza
BBQ Peach Skillet Pizza
5 Ingredient Pumpkin and Gouda Pizza
If you give this recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Peach, Pesto, and Prosciutto Pizza
Equipment
- Pizza stone or large rimmed baking sheet
Ingredients
- 16 oz. fresh pizza dough (thawed at room temperature for 1 hour)
- All-purpose flour, for dusting
- 1/2 cup pesto (homemade or jarred)
- 2 ears fresh corn, shucked
- 4 oz. fresh mozzarella cheese, thinly sliced (or shredded)
- 1 peach, thinly sliced
- 1/3 cup thinly sliced red onion
- 1/4 cup freshly grated Parmesan cheese
- 2 oz. thinly sliced prosciutto (sub 1/3 cup sliced sun-dried tomatoes if making vegetarian)
- Fresh basil leaves for garnish
- Chili flakes (optional)
Instructions
- Preheat oven to 500ºF.Place a large piece of parchment paper on a work surface and lightly sprinkle with flour. Place pizza dough on parchment paper, and sprinkle dough with more flour for easy handling.Use your fingertips to press dimples in dough, working from the center toward the outer edge and maintaining a circular shape. (Note: if using a baking sheet instead of a pizza stone, form the dough into more of an oval shape so it fits in the baking sheet.)Stop dimpling 1″ before outer edge of dough (this will become the crust, and you want it to rise and puff higher than the center of the dough). Stretch dough over the backs of your hands, moving in a circular (or oval) pattern to create a 13″ to 14″ round.
- Use the back of a spoon to spread pesto evenly over dough, stopping at inner edge of the crust. Cut kernels from corn and scatter over pesto, followed by slices of mozzarella.Next, arrange peach slices, red onion, and prosciutto overtop. Use a pizza peel to transfer pizza to preheated stone or baking sheet. Bake for 12 to 15 minutes, until crust is golden and cheese is melted and bubbly.Remove from oven and top with fresh basil leaves, Parmesan cheese, and a pinch of chili flakes, if desired.
I skipped the corn and was only able to cook at 450 but it turned out great! Love the flavours and my partner asked to have it again the next day!
This pizza is a staple in our home! So savory and delicious 🙂
* Pro tip, if you can’t find peaches you can used canned peaches. Slice if necessary and throw them on the pizza the last 5-8 minutes. If they don’t get that char that you desire you can always use food torch. I like spice so I always add some red pepper flakes to mine to give it a little kick!
Enjoy 🙂