Peach Prosciutto And Goat Cheese Pizzas Recipes

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PEACH, PROSCIUTTO, AND GOAT-CHEESE PIZZAS



Peach, Prosciutto, and Goat-Cheese Pizzas image

Categories     Bread     Cheese     Bake     Kid-Friendly     Quick & Easy     Goat Cheese     Peach     Rosemary     Summer     Prosciutto     Gourmet     Small Plates

Yield Makes 4 individual pizzas

Number Of Ingredients 14

For dough
1 (1/4-oz) package active dry yeast
1 teaspoon sugar
1 cup warm water (110-115°F)
2 1/2 cups all-purpose flour
1 teaspoon salt
For topping
3 tablespoons extra-virgin olive oil
1 1/2 firm-ripe peaches, cut into thin wedges and halved crosswise
8 very thin prosciutto slices, torn into pieces
3 oz soft mild goat cheese, crumbled
2 teaspoons chopped fresh rosemary
Special Equipment
a pizza stone and baker's peel

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.

PEACH, PROSCIUTTO AND GOAT CHEESE SUMMER PIZZA



Peach, Prosciutto and Goat Cheese Summer Pizza image

A favorite pizza with my family, we love the summer peach harvest! A great summer lunch or dinner. Amounts can be approximate, depending on your pizza crust size and preference.

Provided by Thymestudio

Categories     Summer

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

pizza crust
2 -3 tablespoons extra virgin olive oil
2 -3 firm peaches, peeled and cut into thin wedges
1/4 lb prosciutto
4 ounces soft mild goat cheese, crumbled
2 teaspoons herbs, de provence
pepper (optional)

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.

GRILLED-PEACH PIZZAS WITH PROSCIUTTO



Grilled-Peach Pizzas with Prosciutto image

Forget the standard marinara. This grilled pie combines savory and sweet with caramelized peaches, oozing mozzarella, salty prosciutto, and fragrant basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Yield Makes three 9-inch pizzas

Number Of Ingredients 6

2 peaches, cut into 1/2-inch wedges
1 pound fresh mozzarella cheese, thinly sliced
3 Grilled Pizza Dough crusts
12 thin slices prosciutto, cut in half
1/3 cup fresh basil
Extra-virgin olive oil, for drizzling

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.

GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA



Grilled Prosciutto and Peach Flatbread Pizza image

Soft naan topped with a light spread of ricotta, topped with sweet peaches, salty prosciutto, a little basil, and a drizzle of honey balsamic reduction - all grilled to perfection!

Provided by SunnyDaysNora

Categories     Main Dish Recipes     Pizza Recipes

Time 44m

Yield 4

Number Of Ingredients 9

1 cup balsamic vinegar
¼ cup honey
½ teaspoon lemon juice
¼ teaspoon black pepper
2 naan bread
4 ounces ricotta cheese
2 fresh peaches, sliced
1 (3 ounce) package prosciutto, torn into pieces
3 tablespoons thinly sliced fresh basil

Steps:

  • Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
  • Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 53.4 g, Cholesterol 32.7 mg, Fat 10.7 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 4.1 g, Sodium 625.4 mg, Sugar 30.3 g

GRILLED PEACH, PROSCIUTTO, GOAT CHEESE & BALSAMIC PIZZA



Grilled peach, prosciutto, goat cheese & balsamic pizza image

Categories     Cheese     Peach     Pizza     Backyard BBQ     Fall     Father's Day     Fourth of July     Spring     Summer     Appetizer     Brunch     Dinner     Lunch     Grill/Barbecue

Number Of Ingredients 8

1 bag Angelic Bakehouse Flatzza® Crusts
1 piece Peach
2 ounces Prosciutto, chopped into 4" pieces
8 ounces Goat Cheese
1 bottle Balsamic Glaze
2 cups Arugula
1 teaspoon Sunflower Oil
1 teaspoon Extra Virgin Olive Oil

Steps:

  • Half peach and remove the pit. Brush lightly with sunflower oil.
  • Grill peaches over medium/low heat until warmed and char marks are present. Cut into slices.
  • Lightly brush Flatzza® crust with Extra Virgin Olive Oil and grill or bake untopped until golden brown and crispy.
  • Assemble pizza by spreading layer of goat cheese as baked. Top with a handful of arugula and arrange peaches and prosciutto.
  • Finish with a hearty drizzle of balsamic reduction.

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Top Asked Questions

Is this peach and prosciutto pizza done right?
Yes, it’s a pizza you’re not going to forget. This peach and prosciutto pizza is pizza done right! Pizza is so much more than just tomato sauce, mozzarella and pepperoni. It’s a world of endless possibilities. So, step outside of the comfort zone and make something a little different this time around.
What goes well with Peaches on a pizza?
Just imagine a soft pizza crust topped with garlic oil and layered with delicately thin slices of irresistible Italian prosciutto. Then cover that with three cheeses (this time around, ricotta, fresh mozzarella and asiago, all of which perfectly complement peaches) and top it with plenty of fresh peach slices.
How do you cook ricotta cheese on pizza?
Dollop ricotta onto pizza, then add the rest of the cheese and sliced peaches. Bake on preheated pizza peel until the crust is golden brown. Sprinkle pizza with fresh basil and balsamic reduction. Pour balsamic vinegar and honey into a large, deep skillet. Allow the mixture to simmer for around 15 minutes, or until the vinegar has reduced.
What is the best way to cook pizza crust?
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, about 8 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with peaches, prosciutto, and basil. Drizzle with oil.

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