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Brick-oven Style Peach And Proscuitto Pizza

Brick-Oven Style Peach and Prosciutto Pizza

Try this delicious Brick-Oven Style Peach and Prosciutto Pizza, featuring sweet peaches and savory prosciutto for a perfect summer dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 2 minutes
Total Time 27 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 1 batch Pizza Dough Gluten-free option available
Toppings
  • 2 medium Peaches Ripe and juicy; nectarines can be substituted
  • 4 ounces Prosciutto Can substitute with salami or crispy bacon
  • 8 ounces Fresh Mozzarella Burrata can be used for a luxe touch
  • 1/2 cup Grated Parmesan Cheese
  • 2 tablespoons Balsamic Glaze Honey or skipped glaze are alternatives
  • 1 tablespoon Olive Oil

Equipment

  • Brick oven
  • Pizza Stone
  • Pizza Peel

Method
 

Preparation Steps
  1. Preheat your brick oven to 650°F (343°C), or set a conventional oven to its highest temperature with a pizza stone inside.
  2. Roll out or stretch the pizza dough into a 12-inch round on a floured surface. Lay it onto a semolina-dusted pizza peel.
  3. Brush the dough lightly with olive oil, then scatter the fresh mozzarella evenly across the base.
  4. Artistically arrange sliced peaches over the mozzarella, followed by strips of prosciutto.
  5. Sprinkle grated Parmesan cheese around the pizza, optionally adding salt, pepper, or fresh herbs.
  6. Slide the topped pizza onto the preheated pizza stone and bake for 7-10 minutes until crispy and golden.
  7. Remove from the oven and garnish with fresh basil and a drizzle of balsamic glaze.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 6gVitamin A: 600IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, wrap slices tightly and freeze for up to 2 months.

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