Peach and Prosciutto Pizza

There is just something about a slice of really great pizza. Not sure if it the crispy dough on the outside and the chewy-ness of the inside or the delish toppings. Quite frankly, I think it is the entire package. It is the flexibility and endless possibilities of the toppings. As a kid, pizza was not my favorite “go to” food, but as an adult I absolutely love it.

Considering how long it takes to make dough and how we live such busy lives, I have found that the pre-made dough from Trader Joe’s is just perfect. It is only about a dollar and a quarter. Taking into account the price of your time, this is a true bargain. If you don’t have a Trader Joe’s or as my hubby calls it – TJ’s, check out your local pizza joint to see if they sell it or the grocery store.

With peaches in peak season, I thought it would be a great combination to use prosciutto in conjunction with the sweet ripe peaches. Sort of a sweet and savory combination. I tossed in some fresh mozzarella and it was just perfect.

I purchased a pizza stone from Williams Sonoma several months ago and keep it in my bottom oven 100% of the time. The salesperson suggested the pizza peel and I have to say it was a perfect addition. It helps to transfer the uncooked pizza to the stone and retrieve it when done cooking. Simply use a bit of semolina or cornmeal under the dough on the pizza peel and it will slip right onto the stone.

This recipe is a bit loose and you can use the amounts that work best for you. Enjoy!!

Peach and Prosciutto Pizza

1 Lb. Pizza Dough
Peaches, sliced thin
Prosciutto
Fresh Mozzarella
Olive oil
Garlic powder
Parmesan Cheese, thin slices
Pepper

Preheat oven to 500 degrees for 15 minutes before cooking the pizza.

On a floured board, divide the dough into thirds. With you hands, stretch to about 6 to 8 inches in diameter. Lay on the pizza peel with plenty of semolina to make it easy to slip onto the pizza stone. Drizzle about 1 tablespoon of olive oil on the dough and using a pastry brush, spread evenly.

Sprinkle with the garlic powder. Lay about 5 to 6 peach slices and tear about two slices of prosciutto over the pizza and 8 half inch slices of the mozzarella. Grind pepper over the top and sprinkle with parmesan.

Slip onto the pizza stone and cook for about 10 to 12 minutes or until bubbly and golden brown. Remove with the pizza peel, cut and enjoy. Repeat the process with the other two thirds of the dough.