Sweet Prosciutto Peach Burrata Pizza
A delightful blend of sweet and savory, this Prosciutto Peach Burrata Pizza is perfect for summer gatherings.
Equipment
- 1 pizza stone for crisp crust
- 1 Rolling Pin for dough
- 1 Baking Sheet
Ingredients
Pizza Base
- 1 batch of pizza dough
- 1 tablespoon olive oil
Toppings
- 3 ripe peaches thinly sliced
- 8 ounces burrata cheese
- 4 ounces prosciutto thinly sliced
- Fresh basil leaves for garnish
- Balsamic glaze for drizzling
Instructions
Preparation
- Allow the pizza dough to come to room temperature if refrigerated. Roll it out to your desired thickness on a floured surface.
- Preheat your oven to 475°F and place a pizza stone inside to heat.
Assembling the Pizza
- Brush the rolled-out dough with olive oil to create a light layer.
- Evenly distribute the peach slices over the dough. Tear the burrata into small chunks and scatter them across the pizza. Add the prosciutto slices on top.
Baking
- Carefully transfer the pizza onto the preheated stone. Bake for 12-15 minutes until the crust is golden and the cheese is bubbling.
- Remove the pizza from the oven. Drizzle with balsamic glaze and garnish with fresh basil leaves.
Serving and Storage
- Slice the pizza into pieces and serve immediately for the freshest flavor.
- Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best texture.
Notes
Pro Tips: Use a pizza stone for the best crust.
Ingredient Substitutions: Try nectarines instead of peaches.
How to Serve: Pair with a light salad or chilled wine.
Storage & Freshness: Best consumed fresh; reheat leftovers in the oven.
Make-Ahead Tips: Prepare dough in advance and refrigerate.
Ingredient Substitutions: Try nectarines instead of peaches.
How to Serve: Pair with a light salad or chilled wine.
Storage & Freshness: Best consumed fresh; reheat leftovers in the oven.
Make-Ahead Tips: Prepare dough in advance and refrigerate.