Peach, Pesto, and Prosciutto Pizza
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.
Servings: 4
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.