Peach and Prosciutto Pizza with Honey Balsamic Reduction and Basil
Seasonal sweet peaches and salty prosciutto top this divinely flavorful pizza with three cheeses -- mozzarella, fontina and Grana Padano -- along with caramelized shallots. Finished with a drizzle of honey balsamic glaze and a scattering of fresh basil, this is relatively easy to prepare and will have you wanting more. It's a keeper!
Equipment
- pizza stone, pizza pan or baking sheet
- small saucepan
- small skillet
- parchment paper
Ingredients
- 1 cup balsamic vinegar
- ¼ cup honey
- 4 tablespoon olive oil, divided
- 2 large shallots, thinly sliced
- 1 tablespoon fresh minced thyme
- a few pinches of hot pepper flakes
- 16 ounces pizza dough, homemade or store bought
- kosher salt and pepper
- 8 ounces shredded low moisture mozzarella
- 4 ounces shredded fontina cheese
- 3 medium fresh peaches sliced in ⅓" slices
- 3 to 4 ounces prosciutto, torn into smaller pieces
- ⅓ cup grated Grana Padano (substitute parmesan)
- ¼ cup fresh julienned basil
Instructions
- Place a pizza stone in an oven preheated to 450°F and heat stone for an hour. (If you don’t have a pizza stone, skip this step and bake the pizza on a baking sheet or pizza pan.)
- In a small saucepan, combine balsamic vinegar and honey and heat over medium-high heat until reduced to about ⅓ cup, about 15-20 minutes, stirring regularly. Reserve
- In a small skillet over medium heat, add 1 tablespoon olive oil, add shallots and sauté until softened and lightly caramelized, about 15 minutes.
- Lightly dust two pieces of parchment paper (about 16” x 16”) with flour. Divide dough into two pieces and roll or press each into a 10” to 12” circle. Brush with olive oil and sprinkle with thyme and red pepper flakes. Top each evenly with mozzarella and fontina.
- Top each with peaches and shallots and bake on pizza stone for about 6 minutes. Remove from the oven and sprinkle evenly with Grana Padano cheese. Arrange strips of prosciutto evenly over the top. Return to the oven and bake for 5 to 8 minutes until crust is golden and cheese is bubbling.
- Remove from oven and drizzle with honey balsamic reduction. Sprinkle with julienned basil.