Peach Prosciutto And Goat Cheese Pizzas Recipes

PEACH, PROSCIUTTO AND GOAT CHEESE SUMMER PIZZA

Steps:

• Make your own pizza crust or use a ready made crust of your choice.
• Brush the crust with a small amount of the olive oil.
• Arrange the peach wedges and cut or tear thin sliced prosciutto into pieces then arrange over the crust.
• Crumble the goat cheese over the peaches and prosciutto.
• Sprinkle the Herb de Provence over the pizza.
• Bake at 400 degrees for 10 to 14 minutes.

PROSCIUTTO AND GOAT CHEESE PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Lay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving a 1-inch border around the edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto. Bake until prosciutto is crisp and cheese is melted, about 12 minutes. Sprinkle basil over pizza. Cut pizza into 6 slices and serve.

GRILLED-PEACH PIZZAS WITH PROSCIUTTO

Steps:

• Heat grill to high. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
• Preheat oven to 400 degrees (or heat grill to medium). Sprinkle cheese on grilled pizza crusts. Bake or grill, covered with lid, directly on grates, until cheese melts and is bubbling, about8 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with peaches, prosciutto, and basil. Drizzle with oil.

PEACH, PROSCIUTTO, AND GOAT-CHEESE PIZZAS

Steps:

• Make dough and let rise:
• Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.
• Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
• While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other racks in either case) and preheat oven to highest setting (500-550°F; allow about 1 hour to preheat with stone).
• Shape dough:
• Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).
• Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
• Top and bake pizzas:
• Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.
• Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).
• Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
• Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.