I don’t know about you, but here in New York the summertime weather is just not happening. We’ll get a lovely, warm and sunny day or two and then several gray, cool rainy ones to follow. Sigh. As someone who lives for the warm weather, this is frustrating – but dinners like this one help (a bit):
This peach prosciutto pizza screams “SUMMER”, don’t you think? Bursting with bright, happy colors and an abundance of delicious flavors, this is your perfect warm weather pizza.
Yes, I said “warm weather pizza”. Because pizza is not just a winter dish, IMHO. But if you’re really determined to keep things summery, you can always grill it (instructions below).
Much like my salad pizza, this one also uses a combination of baked ingredients and a few that are tossed on after the pizza is cooked. The salty prosciutto and pistachios combined with the sweet peaches and basil and mild, creamy burrata are to die for, and I could eat this once a week easily.
Give it a try – are you a winter or summer person?
1 pizza dough, at room temperature
extra virgin olive oil
8 ounces shredded mozzarella
1/4 pound prosciutto, thinly sliced
2 – 3 ripe but firm peaches, sliced
1/4 cup pistachios, coarsely chopped
1 ball fresh burrata
Pre-heat oven to 425 degrees; line a baking sheet with parchment paper.** Stretch out the dough to whatever size/shape/thickness you like; rub with about a tablespoon of the olive oil and top with the shredded mozzarella.
Bake for 5 minutes, then remove from oven and top with the prosciutto and peaches. Bake for another 5 – 10 minutes or till the cheese is golden brown and bubbly. Remove from oven and scatter with the pistachios, torn burrata, basil leaves and salt and pepper. Drizzle with more of the olive oil. Slice and serve immediately.
**Note: to grill the pizza, pre-heat your grill according to directions; oil the grates to prevent sticking. While the grill is heating, stretch the dough and lay on a pizza paddle or upside down baking sheet dusted with flour or cornmeal. Carefully slide the dough onto the grill, cover and cook till the bottom is golden brown (about 2 – 3 minutes). Use tongs to flip the dough and top with the mozzarella, prosciutto and peaches. Cook till golden brown and cheese is melted and bubbly. Use tongs to carefully transfer to a cutting board and scatter with the pistachios, torn burrata, basil leaves and salt and pepper. Drizzle with more of the olive oil. Slice and serve immediately.
This delicious recipe brought to you by Sheri Silver