Peach Prosciutto And Goat Cheese Summer Pizza Recipes
PEACH, PROSCIUTTO, AND GOAT-CHEESE PIZZAS
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
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
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
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.
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- Place pizza stone in oven and preheat oven to 450 degrees. Let pizza stone preheat with oven and rest 30 minutes (assemble pizza during last 10 minutes or so).
- Meanwhile, pour balsamic vinegar and honey into a large and deep skillet. Set skillet over medium heat, allow mixture to cook and simmer, until reduced to slightly under a 1/2 cup, about 15 minutes (I recommend using a silicone spatula to stir, so you can scrape bottom and sides of pan while stirring. Stir mixture occasionally during first 5 minutes, then stir constantly during last 10 minutes).
- Lightly dust a sheet of parchment paper (about 14-inch long) with flour. Stretch and shape dough into a 12 1/2-inch round. In a small bowl, stir together olive oil and garlic. Brush mixture evenly over top of crust, working to evenly distribute garlic. Season crust lightly with salt and pepper.
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