Yes, that’s peach pizza! Fruit on pizza is all the rage this summer, though I have mostly seen it done with blueberries. But I am in love with summer sweet stone fruit and I especially love the juxtaposition of peaches or sweet yellow plums with the salty bite of a sheepsmilk cheese or ricotta salata and prosciutto.
This recipe comes together extra quickly if you have premade pizza dough, and it’s equally great as supper with a side salad or as an aperitif accompaniment, if offered as smaller bites. If you need a primer on making pizza dough, dig waaaay back into the s&h archives here: pizza dough fritters. I prefer it not too thin, but feel free to make it according to your taste.
Catch a video of my trying to catch pizza dough over on IG! I initially developed this recipe in partnership with Freshdirect.
- 0.5 lb pizza dough
- 2 small ripe but firm peaches
- 2 small ripe but firm yellow plums
- 8-10 slices of prosciutto (I used one from San Daniele)
- 0.3 cups ricotta salata, roughly cut or crumbled
- fresh basil
- olive oil
- salt
- Preheat your oven to 450F.
- With your pizza dough risen and rolled/stretched out, lay on a a pizza stone or a lightly oiled baking sheet.
- Thinly slice the peaches and plums and arrange them all over the pizza. Drizzle lightly with olive oil and sprinkle with salt.
- Layer slices of prosciutto and ricotta salata on top and between the stone fruit.
- Bake for 10-12 minutes until pizza crust is nice and golden.
- Top with torn pieces of fresh basil, slice, and serve immediately.
Lovely for a light Summer supper! 😃
Thank you! Let’s enjoy the last weeks of summer!