Peach, Burrata, and Prosciutto Pizza
The perfect summer pizza: Peach, Burrata, and Prosciutto Delight features sweet ripe peaches from Georgia, Italian burrata cheese, and salty cured prosciutto on a soft-centered, crispy-edged pizza dough. Drizzled with a balsamic glaze and finished with basil leaves from the garden.
We are embracing the vibrant beauty of summer with an irresistible combination of sweet and savory flavors in the form of a Peach, Burrata, and Prosciutto Pizza. This mouthwatering pizza pie promises to tantalize your taste buds with every bite. Here’s why you’ll fall in love with this summer delight!
Why You’ll Love This Summer Pizza Pie:
Prepare yourself for a sensory explosion as the juicy sweetness of ripe peaches harmonizes with the creamy, delicate flavor of Italian burrata cheese, while the savory prosciutto adds a satisfying contrast. This exceptional combination offers a delightful balance of flavors that are both refreshing and indulgent, making it an ideal choice for warm summer evenings with friends and family.
Ingredient Notes:
Peaches – Opt for ripe, yet firm peaches to ensure a perfect balance of sweetness without dominating the other flavors. We currently have The Peach Truck delivering peaches to the greater Nashville area from Georgia, and I must say, they are the greatest tasting peaches I’ve had in my life!
Burrata Cheese – The love of my life in cheese form. This exquisite Italian cheese is a combination of fresh mozzarella and cream, resulting in a soft, luscious texture. Look for burrata at specialty cheese shops; if unavailable, fresh mozzarella can be a great alternative.
Prosciutto – Thinly sliced, salt-cured Italian ham, prosciutto adds a savory punch to this pizza. Choose high-quality prosciutto for exceptional taste.
Pizza Dough – Make your own or use store bought. I always try to double or triple a batch of pizza dough to freeze the extras. This makes the next pizza night just a tad bit easier and quicker.
How to Make This Summer Pizza:
1. Preparing the Dough: Start by rolling out your pizza dough into a round or rectangular shape, keeping it fairly thin for a crispy crust.
2. Topping the Pizza: Spread out the torn pieces of creamy burrata cheese over the dough, followed by slices of ripe peach, and strips of prosciutto. Sprinkle with sea salt, to taste.
3. Baking: Transfer the pizza to a preheated oven and bake at 475°F for about 12-16 minutes, or until the crust turns golden brown and the cheese melts.
4. Finishing Touch: Once out of the oven, drizzle the pizza with a touch of balsamic glaze and sprinkle with fresh basil leaves (torn/sliced if they are large leaves) for an aromatic essence.
Recipe FAQ’s:
Q: Can I substitute the peaches with another fruit?
A: While peaches bring a unique taste to this pizza, you can experiment with nectarines or even figs for delightful variations.
Q: Is there a vegetarian option for this pizza?
A: To make it vegetarian-friendly, simply omit the prosciutto and allow the luscious combination of peaches and burrata to take center stage.
Q: What type of crust works best for this pizza?
A: Thin and crispy crust, such as a traditional Neapolitan-style or a homemade thin crust works wonderfully but a smaller sized, thicker crust pizza works just fine too, just adjust the baking time accordingly.
This Peach, Burrata, and Prosciutto Pizza is the embodiment of summer on a plate. The sweet, juicy peaches, combined with the creamy burrata and the saltiness of the prosciutto, create a symphony of flavors that will leave you craving more. Don’t miss the chance to savor this mouthwatering summer delight—gather your ingredients and enjoy an unforgettable summer pizza pie!
If you love this delicious recipe, be sure to check out a few of my favorite:
Peach, Burrata, And Prosciutto Salad
Strawberry Balsamic Basil Brie
Lemon Parmesan Chicken And Orecchiette
Spaghetti With Light Cherry Tomato Sauce
Peach, Burrata, And Proscitto Toast
Cajun Shrimp Fettuccine Alfredo
Greek Chicken Gyros With Tzatziki
If you make this Peach, Burrata, and Prosciutto Pizza be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Peach, Burrata, and Prosciutto Pizza
Ingredients
Pizza Dough
- ¾ cup warm water
- ¼ teaspoon active dry yeast (or half of a packet)
- 1 teaspoon granulated sugar
- 2 cups all-purpose flour or bread flour
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
Pizza Toppings
- 1 tablespoon olive oil
- 8 oz burrata cheese
- 1 ripe peach, sliced
- 6 slices prosciutto
- ¼ teaspoon salt
- 1 tablespoon balsamic glaze
Instructions
Make The Pizza Dough
- Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 10 minutes.
- In the bowl of a mixer fitted with a dough hook, combine the flour, salt, olive oil and the yeast mixture on low speed until the dough has come together. Increase speed to medium/high and continue to knead for 8-10 minutes on a medium speed until it becomes smooth and forms a ball on the hook.
- Coat the inside of a large bowl lightly with olive oil and transfer the dough to the bowl. Cover it with a kitchen towel or plastic wrap and put it in a warm place until the dough has doubled in size, about 1 hour.
Assemble The Pizza
- Preheat oven to 475 degrees F. If using a a pizza stone, place into the oven as it preheats. If using a large sheet pan, line with parchment paper, set aside.
- Punch the dough down. Drizzle the dough with olive oil, turn the dough over to coat all sides. Working on a clean surface, begin stretching and pulling the dough into a rectangle or circle (your preference). Keep stretching the dough until you get a 14-inch diameter circle or a 6×14 rectangle, transfer to baking sheet or preheated pizza stone.
- Layer pizza dough with torn burrata cheese pieces, sliced peach, and prosciutto slices. Sprinkle with salt. Place into oven and bake for 12-16 minutes or until the edges of dough are golden.
- Once it's done, drizzle with balsamic glaze, slice, and serve.
