Peach + Prosciutto Pesto Pizza


Peach + Prosciutto Pesto Pizza


  • cups warm water, between 110°-115°F.
  • 1 packet active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup 00 or bread flour
  • 1 cup all-purpose flour, plus more for dusting
  • 2 teaspoons extra-virgin olive oil, plus more for rubbing on dough
  • 1 teaspoon kosher salt
  • sprinkle of cornmeal for dusting the pan
  • Toppings:
  • 1 cup herby pesto (homemade or store bought),
  • 1 cup shredded fontina
  • 1 cup shredded mozzarella
  • 2-3 ripe peaches, thinly sliced
  • 6 thin slices prosciutto, torn in pieces
  • ½ cup lightly packed arugula leaves
  • 2 tablespoons honey
  • extra virgin olive oil
  • flaky sea salt
  • pinch red pepper flakes


  • Pizza:
  • In a small bowl, stir the warm water, yeast, and sugar together; allow to rest for 5 minutes.
  • In a large bowl, add the flour, olive oil, and salt. Pour the water and yeast mixture into the flour bowl and knead the dough for 3-4 minutes, then let the mixture rest for 15 minutes.
  • Knead the rested dough for an additional 3 minutes until smooth and should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading. Shape dough into a ball.
  • Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean damp kitchen towel. Allow the dough to rise at room temperature for at least 1 hour or longer (if making the dough the day before actually using, then rest and rise for 8 to 24 hours in the refrigerator).
  • When the dough is ready (it should be doubled in size) punch it down to release any air bubbles. Divide the dough in half. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough and shape into circles.
  • Preheat oven to 500°F.
  • Lightly sprinkle pizza pans with cornmeal and place each dough on top of a pan and shape the edges. Using your fingers, push dents into the surface of the dough to prevent bubbling.
  • Topping:
  • Lightly spread the pesto on each crust. Top with cheese and sliced peaches. Bake for 9-10 minutes, or until cheese is melted and bubbly. Remove from oven.
  • Layer the prosciutto and arugula onto the pizza. Drizzle with honey, and extra-virgin olive oil to taste. Sprinkle with flaky salt and red pepper flakes. Slice and serve immediately. Enjoy!