Peach, Prosciutto And Burrata Pizza

Nothing beats sweet, juicy peaches when they are in season. To celebrate their arrival, make this quick and easy pizza layered with an irresistible combination of sweet ripe peaches, savory prosciutto, creamy Italian burrata cheese, herbed ricotta and finished with aromatic basil. It truly tastes like summer on a plate.

I’ll admit that my peach, prosciutto and burrata pizza, with its layers of sweet, salty and creamy flavors, is an unexpected combination of toppings but trust me it is flavorful and delicious. My Italian husband was a skeptic and I won him over and you will be too. The juicy sweetness of ripe peaches marries perfectly with the flavor of thinly sliced, salt cured Italian ham. Add to that, the delicate flavor of Italian burrata cheese, which is a combination of fresh mozzarella and cream, and you have a delicious mix of flavors and textures.

You can certainly make your own pizza dough but for a quick and easy meal, I suggest that you use store bought dough for this summertime meal. If it is a nice warm summer evening and you enjoy grilling pizza, this dish can also be prepare that way. No matter how you decide to cook it, I believe this fresh, summery, flavorful and delicious pizza will be a winner whether you are serving it tor a weeknight meal or entertaining guests.

Peach, Prosciutto And Buratta Pizza

Peach, Prosciutto And Burrata Pizza

Recipe serves 2 – 4, adjust accordingly

Preheat the oven to 400°F.

• 1 ball of your favorite pizza dough
• 3 Tbsp. olive oil
• 1/4 – 1/2 c. ricotta, depending on size of pizza
• 1 Tbsp. chopped fresh basil
• garlic and onion powder to taste
• salt and pepper to taste
• pinch of cayenne pepper
• 2 peaches, cut into wedges
• salt to taste
• 4 oz. ball of burrata cheese, torn into bite size chunks
• 6 thin slices of prosciutto, torn into bite size pieces
• 4 – 5 large basil leaves, sliced thin for garnish

Start by rolling out or stretching your pizza dough into a round or rectangular shape, keeping it fairly thin for a crispy crust. Line a pizza or sheet pan with parchment paper and sprinkle lightly with fine cornmeal. Transfer your pizza dough to the pan and drizzle 1 Tbsp. olive oil all over it.

Combine fresh ricotta, 1 Tbsp. olive oil, and chopped basil in a small bowl and season with garlic and onion powder, salt, pepper and a pinch of cayenne pepper then mix until a smooth consistency. Dollop the ricotta mixture over the top of the dough, then gently spread leaving about an inch border.

Wash and slice the peaches about a 1/4 inch thick and place in a bowl. Drizzle with 1 Tbsp. olive oil, season lightly with salt and mix until peaches are coated with oil. Spread the peaches over the ricotta.

Transfer the pizza to a preheated oven and bake at 400°F for about 16 – 20 minutes, or until the crust turns golden brown. Once the pizza is out of the oven, spread the torn pieces of creamy burrata cheese over the pizza, followed by pieces of prosciutto. At the last minute, sprinkle with fresh basil thinly sliced or torn for an aromatic garnish. Slice the pizza and serve.

Peach, Prosciutto And Buratta Pizza

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The perfect accompaniment to the peach, prosciutto and burrata pizza is an arugula salad tossed with olive oil, lemon juice, salt and pepper. The slightly bitter lemony greens contrast nicely with the creamy cheese, sweet peaches and salty flavors of the prosciutto. Enjoy