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.

Peach Pizza

Saffron & Honey

Peach and prosciutto pizza - what could be better on a summer night?

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Ingredients

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

Instructions

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.

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