Peach and Prosciutto Sourdough Pizza
This Peach and Prosciutto Sourdough Pizza is the perfect way to enjoy the end of peach season! Fresh juicy peaches, crisp prosciutto, creamy mozzarella, all on a chewy and crisp sourdough crust. It doesn’t get any better!
If you have a sourdough starter and have never tried making pizza with it, let this be your sign to do it. Once you switch to sourdough pizza, you will never want any other pizza again. The crust is perfectly chewy but crisp on the edges and has an extra layer of flavor from the sourdough that is heavenly!
Now let’s move on to the toppings….the star of any pizza. To keep this Peach and Prosciutto pizza on the lighter side, it starts with a layer of fresh made pesto. Then, it is loaded with fresh mozzarella cheese, red onions, salty prosciutto and of course juicy peaches. Finish it all of with fresh arugula and a drizzle of balsamic glaze and you have quite possibly the most perfect pizza to exist!
What it is so great abou this sourdough pizza dough is that you can prep the dough days ahead of time, and even weeks if you store it in your freezer. Then all you have to do is let it rest for a couple hour before you want to cook and you are ready to have homemade pizza. It doesn’t get any easier!
Tips for Perfect PEach and Prosciutto Sourdough Pizza
- Allow the pizza dough to cold proof in the fridge for at least 12 hours before using. You can leave this dough in the fridge for up to 3 days and the longer you leave it the more flavor it will develop!
- Use your hands to stretch the pizza dough as opposed to a rolling pin. The dough is a bit sticky, so if you roll it, it can get stuck to the counter. Flouring your hands lightly and stretch gently stretching the dough is the quickest and most effecient way to get a perfectly thin crust.
- Once you have the pizza dough stretched, make sure to flour your baing sheet or pizza stone before transferring the dough onto it. This will help prevent the dough from getting stuck to the pan as it bakes.
- Finally, if you do choose to add the arugula, be sure to do so just for the last minute of the cook. This will keep the arugula still tasting nice and freh, but cook it just enough to becomea part of the pizza.
Peach and PRosciutto Sourdough Pizza Ingredients
Sourdough Pizza Dough– Of course you can use any recipe that you like, but here is the link for my perfect sourdough pizza crust https://cmbarndominium.com/the-best-sourdough-pizza-crisp-edges-with-a-chewy-center/
Pesto– You can use homemde or storeought pesto. Whichever is your favorite.
Mozarella Cheese– I like the combination of both shredded mozarella and fresh sliced mozarella.
Prosciutto– The saltiness from the prosciutto is the perfect balance to the sweet peaches.
Peaches– Use fresh, ripe peaches for optimal flavor and texture.
Red Onion– This adds a little bite to round out the flavors.
Arugula– If you don’t care for green on your pizza you can ommit this but I highly recommend adding it!
Basil– Another optional ingredient is te addition of some fresh basil on top.
Balsamic Glaze– You can buy this from the store or make it yourself but it is the cherry on top that ties everything together.
The Steps
1.Start by removing your pizza dough from the refrigerator about 1-2 hours before you are ready to make your pizzas.
2. Once the dough has rested and come to room temperature, heat your oven or grill to 450-500F.
3. Next, cut the dough into 4 pieces. Taking one piece at a time, lightly flour your hands and gently stretch the dough into desired size and thickness. The dough is a bit sticky but if you flour you counter too much, the dough won’t hold its shape, so just be gentle stretching the dough and lift it if it starts to stick to the counter.
4. When your dough is stretched to the size you want, gently transfer it to a floured baking sheet or pizza stone.
5. Then, it’s time to add the toppings. Start with a generous spoonful of pesto all over the dough. Followed by some of the shredded mozzarella, prosciutto, red onion, sliced mozzarella and the peaches.
6. Bake or grill the pizza for about 15-20 minutes or until the crust is golden and the cheese is metled and bubbly. This timing will vary depending on the exact temperature you cook at. Some ovens and grills don’t get as hot.
7. About 1-2 minutes before your pizza is done cooking, add a handful of fresh arugula on top and some fresh basil leaves (if using).
8. Remove the pizza from the grill/oven and drizzle with balsamic glaze. Slice the pizzas however you like and enjoy!
If you give this recipe a try, leave a comment or a review below 🙂
Soft and chewy sourdough pizza that is perfectly crispy on the outside. Topped with fresh pesto, creamy mozzarella cheese, prosciutto and juicy peaches. * The sourdough pizza dough can be made up to three days in advance and be left in the refrigerator until you are ready to use. * You can also freese the pizza dough after it has been refrigerated for 1-2 days. Lightly drizzle a ziploc bag with olive oil then place the pizza dough in and freeze it for up to a month. Simply remove the dough about 3-4 hours before you are ready to use it. * If you want smaller pizzas, simply cut the dough into 6-8 pices instead of 4. 
Peach and Prosciutto Sourdough Pizza
Ingredients
Instructions
Notes
