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Peach & Prosciutto Pizza Bianca

Sweet peaches and salty prosciutto - a match made in heaven!

I chose to keep the base of this pizza simple so that the P&P can really shine - otherwise there would be too much going on. This is great for peach season aka summer which means you can make it in your oven BUT if you have a grill you should 100% take advantage of that and make it on the grill.

You'll need:

  • Pizza dough (I buy it pre-made from my grocery store)

  • 2 tablespoons flour (for rolling out the dough, this is approximate)

  • 1 peach

  • 4-5 slices of prosciutto or speck

  • 2 tablespoons butter

  • 2 garlic cloves, minced

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon dried basil

  • 1/4 teaspoon dried rosemary

  • 1/4 teaspoon ground fennel

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon red pepper flakes

  • 1/2 cup freshly shredded mozzarella cheese

  • 1 teaspoon balsamic vinegar

  • 1/2 teaspoon olive or avocado oil

  • 4-5 basil leaves


  1. Let dough sit at room temp for 20 minutes prior to making pizza, you can also preheat the oven to 425 degrees F during this time. Cover a baking sheet with parchment paper and lightly dust it with flour.

  2. After letting the dough sit (this will make it much easier to work with) - dust the dough and your hands with flour so it isn't sticking to you. Then use your hands to pull the dough and roll it out. You can also pick it up and let gravity help you! Using a rolling pin works but I prefer a more hands on approach. If you want a really thin dough, use your hands to get it started and then roll it out with a rolling pin to avoid breaking the dough.

  3. Melt butter in a small bowl, then mix in garlic and herbs (onion, rosemary, basil, fennel, oregano, red pepper) + salt and pepper to taste. Use a spoon or brush to spread this out evenly over your dough. Then lightly sprinkle it with mozzarella cheese, leaving room for the crust & keeping in mind that this isn't meant to be a very cheesy pizza so there can be blank space, its just meant to be a little bit of cheese.

  4. Cut and pit your peach as you would an avocado - if this isn't working (some peach pits are more stubborn than others depending on time of year / type of peach) just cut it as you would an apple - either way you want it cut into thin slices like ~1/4 inch in thickness. Wrap half of the peach slices with prosciutto. Place the peach slices evenly spaced on the pizza dough, both the wrapped slices and the others - depending on large you rolled out the dough you may have more space or if you kept it thicker, you may not need to use all of the peach slices. Also add some extra pieces of prosciutto. Next, mix a teaspoon of balsamic vinegar with a 1/2 teaspoon of olive or avocado oil and brush it over the peaches.

  5. Transfer the pizza to the oven and bake for about 15-17 minutes. Remove, top with chopped basil, slice, and enjoy!

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