Peach Prosciutto and Goat Cheese Summer Pizza
Elevate your summer dining with this irresistible Peach Prosciutto and Goat Cheese Summer Pizza, a perfect blend of sweet, savory, and tangy flavors. This gourmet-inspired recipe starts with a golden, crispy crust dusted with cornmeal for extra texture. Fresh peaches, salty prosciutto, creamy goat cheese, and melty mozzarella create a deliciously layered topping, while peppery arugula tossed in olive oil adds a refreshing burst of greens. Finished with a drizzle of balsamic glaze, this pizza offers a sweet and tangy kick that balances the savory toppings. Perfect for warm weather gatherings or a light dinner for four, this show-stopping recipe is easy to make in under 30 minutes and is sure to impress! Ideal for foodies and pizza lovers alike, it’s a must-try for anyone craving seasonal flair and gourmet flavors.
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Recipe Information
Ingredients
- 1 ball (approximately 12 ounces) Pizza dough
- 2 tablespoons Olive oil
- 2 medium (sliced) Fresh peaches
- 4 slices Prosciutto
- 4 ounces (crumbled) Goat cheese
- 4 ounces (sliced) Fresh mozzarella cheese
- 2 cups Fresh arugula
- 2 tablespoons Balsamic glaze
- 1 tablespoon (for dusting) Cornmeal
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet inside to heat up.
Lightly flour your work surface, then roll out the ball of pizza dough into a 12-inch circle.
Transfer the dough onto a sheet of parchment paper dusted with cornmeal to prevent sticking.
Brush 1 tablespoon of olive oil evenly over the entire pizza dough surface.
Arrange the fresh mozzarella slices over the pizza dough, leaving a 1-inch border around the edges for the crust.
Scatter the peach slices on top of the mozzarella, followed by the crumbled goat cheese.
Tear the prosciutto slices into smaller pieces and arrange them evenly over the pizza toppings.
Season the pizza with a sprinkle of salt and black pepper to taste.
Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet and bake for 8–10 minutes, or until the crust is golden and the cheese is bubbling.
While the pizza is baking, toss the arugula with the remaining 1 tablespoon of olive oil in a small bowl to lightly coat it.
Once the pizza is out of the oven, allow it to cool for 1–2 minutes before topping it with the arugula.
Drizzle the balsamic glaze over the arugula-topped pizza for a slightly sweet finish.
Slice into wedges and serve immediately. Enjoy your Peach Prosciutto and Goat Cheese Summer Pizza!
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 50.6 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 920 mg | 71% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1544 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
