Peach and Prosciutto Pizza Caprese

Enjoy all the wonderful late summer produce such as peaches and tomatoes on this simple and delicious personal pizza caprese. This pizza is done in just 20 minutes, and makes for great leftovers.

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How this peach and prosciutto pizza caprese is gonna make your life easier

This recipe is great because the only chopping required is to slice the cheese, tomatoes, and peach. There aren't many ingredients so it'll be fast to chop the few that need chopping. So it comes together quickly. Make your own pizza dough (I made this super easy Food Network dough) or buy premade dough to make your life even easier! This Buffalo Chicken Flatbread Pizza, Pear Prosciutto and Arugula or Fig and Prosciutto pizza are other great homemade pizza dishes.

Why I love this recipe

I made this pizza 3 times last week, it was so good & easy. I love this recipe because it's really quick to throw together, and I'm able to use all of my favorite ingredients.

• homemade or pre-made pizza dough
• fresh mozzarella cheese
• garden tomatoes
• fresh peach
• fresh basil leaves
• balsamic glaze

How to make this peach and prosciutto pizza caprese

Preheat oven to 450 degrees. While oven is preheating, first slice 1 c tomatoes and ½ c mozzarella cheese. Lay tomatoes and cheese on paper towel to remove some of the moisture.

Cut pizza dough in half, save one half. Next roll the pizza dough out with a rolling pin. Roll dough out on baking mat or parchment paper and then slide it on a baking sheet.

Brush olive oil over pizza dough, then place cheese and tomatoes evenly around pizza. Bake at 450 degrees for 8 minutes.

Remove pizza from oven after 8 minutes. Evenly distribute prosciutto over pizza. Bake for another 2-3 minutes or until prosciutto and crust are golden brown.

Remove pizza from oven and place peach chunks on pizza, then sprinkle salt on pizza. Drizzle balsamic glaze over pizza, then add desired amount of basil leaves.

Cut pizza into slices and eat immediately.

Expert tips

• Lay the tomatoes & cheese on a paper towel to release some of their moisture. If not, your pizza will come out watery in the middle and can easily become soggy. The cheesemonger at my local grocery store recommended that and it made a big difference, even if they just sat on the towel for 5-10 minutes.
• Roll pizza dough out on a baking pad or parchment paper that you'll bake it on to prevent it from getting over stretched and form holes.

FAQ

What kind of dough do I use?

I made my own (it's super easy & a great low waste option). I made ½ recipe of this Food Network dough and substituted about half the flour with whole wheat flour. I then cut the dough in half and froze the 2nd half. For one less step, I'd recommend buying your favorite premade dough instead of premade crust. Or if you're in need of an even quicker dough-buy premade flatbread.

What kind of balsamic glaze do I use?

I bought a balsamic glaze from Sprouts & have been really happy with it. You certainly can make your own glaze but if you're anything like me, you're not going to take the 15+ minutes to make it every time you want a balsamic glaze.

What kind of mozzarella cheese do I use?

Buy mozzarella cheese that's not packed in water. You don't want a puddle of water in the middle of your pizza.

Ways to repurpose this pizza caprese

If you love leftover pizza you can double the recipe or save the leftover pizza for breakfast or lunch the next day.

Related recipes/other recipes using the ingredients on this pizza

• (peaches) Skillet Peach Crumble for One
• (peaches, tomatoes) Salmon with Peach & Tomato Salad
• (pizza dough, prosciutto) Pear, Prosciutto, & Arugula Flatbread Pizza

Did you make these healthy breakfast tacos? leave me a comment to share how they turned out!

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