Award-Winning Peach & Prosciutto Pizza with Three Cheeses & Balsamic Reduction
Ashley Webb won the "Battle of the Dough" in Opelika, AL in August 2022 with this pizza.
Servings: 1 12"-14" pizza
Equipment
- 1 Pizza Peel (Wooden)
- 1 Pizza Stone or Pizza Steel (I use both on the same cook, switching from stone to steel at the end.)
Ingredients
Pizza Toppings
- 1 tbsp Olive Oil Extra Virgin
- 1 clove Garlic Finely Minced
- Salt & Pepper
- 3 oz Prosciutto Thinly Sliced
- ½ cup Ricotta Cheese
- 5 oz Fresh Mozzarella Torn into small-dice sized pieces
- ½ cup Asiago Cheese Shredded
- 1½ medium Fresh Peaches Do not use canned. Must be fresh.
- 1 cup Balsamic Vinegar Glaze Store-bought, such as Filippo Berio
- ⅓ cup Fresh Basil Leaves Chopped
Pizza Dough
- 14 oz Pizza Dough for 14" pie (See dough recipe link in instructions below.) 12 oz for 12" pie) (See dough recipe link in instructions below.)
Instructions
Preheat Conventional Home Oven
- I baked this in a conventional home oven. I have a pizza stone on the bottom rack, and a pizza steel on the top rack. The oven gets preheated to 525º F, and then holds for one hour before baking the pizza. (If your oven will go to 550º, do that.)
Pizza Dough Base
- See my Pizza Dough Recipe: https://pizzaismylife.com/pizza-dough-recipes/easy-ny-style-pizza-dough-recipe/
- See my How-To on Shaping the Dough: https://pizzaismylife.com/pizza-dough-recipes/how-to-form-the-pizza-round/
Topping the Pizza
- 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.
- Layer prosciutto over crust into an even layer, aligning pieces side by side (if they overlap slightly that's fine). Dollop small portions of the ricotta over pizza, then sprinkle with mozzarella cubes and asiago cheese.
- Cut peaches in half and core. Laying peaches with sliced side down, cut peaches into slices (slightly over 1/4-inch thick). Layer peaches evenly over pizza.
Baking the Pizza
- Bake at 525° F 8-9 minutes for 14", or 7-8 minutes for a 12" pizza.
- Drizzle with balsamic reduction, sprinkle with fresh basil, slice and serve.