Prosciutto Peach Pizza Recipe

Name: Prosciutto Peach Pizza
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Italian
Ingredients: 16 oz pizza dough, homemade or store-bought; 1 Tbsp olive oil; 1 clove garlic, finely minced; Salt and freshly ground black pepper; 3 oz prosciutto; 4 oz ricotta cheese (1/2 cup); 5 oz fresh mozzarella, diced into small cubes; 2 oz asiago cheese, shredded (1/2 cup); 1 1/2 medium fresh peaches; Balsamic glaze; Hot honey; 1/3 cup slightly packed fresh basil leaves, chopped

Food Recipes | Italian | Pizza

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This Prosciutto Peach Pizza is still clinging to summer with every inch of its crispy crust. It’s salty, it’s sweet, and the prosciutto and asiago bring enough umami to round everything out. If you’d love to have a variety of grilling surface and style options at-the-ready, but you don’t have enough space for all those individual units—here’s your sign that you need a Char-Broil 5-in-1 Versa-Tile Cooking Station in your life. Pizzas like this only take 10 mins on the Versa-Tile’s pizza cooking setup.

PREP TIME

20 mins

COOK TIME

30 mins

SERVINGS

4-6

Ingredients

4 Tbsp olive oil
4 garlic cloves, finely minced
Salt, to taste
Pepper, to taste
~24 oz pizza dough, divided in half
4 oz thinly sliced prosciutto, divided in half
3/4 cup whole milk ricotta cheese, divided in half
5-6 oz pre-sliced fresh mozzarella, quartered & divided in half
1/2 cup freshly shredded asiago cheese, divided in half

2 small peaches, sliced & divided in half
Balsamic glaze, for garnish
Hot honey, for garnish
Fresh basil leaves, for garnish

Prosciutto Peach Pizza sliced into 1/8ths

COOKING INSTRUCTIONS:
Prosciutto Peach Pizza

Oven Directions:

Preheat oven to 425ºF.
In a small bowl, stir together olive oil, garlic, salt, and pepper. Set aside.
Spray Pam on a pizza tray. Divide dough in half, and set aside one half. Take one half and stretch and shape it to cover pan. Par-bake dough for 8 minutes. Remove from oven.
Brush oil/garlic mixture evenly over top of each dough, working to evenly distribute garlic. Layer prosciutto evenly over crust. Dollop half of the ricotta in small portions over each dough, then top with half of mozzarella, half of asiago cheese, and half of peaches.
Bake 20-23 minutes until edges are lightly golden and cheese begins to bubble.
Remove from oven and garnish pizza with hot honey, balsamic glaze, then basil. Slice and enjoy!
Repeat Steps 1 through 6 for the remaining half of the dough.

Char-Broil Versa-Tile Grill Directions:

In a small bowl, stir together olive oil, garlic, salt, and pepper. Set aside.
Roll out half of the dough and shape it into a disc no larger than the size of the Char-Broil Versa-Tile grill.
Brush oil/garlic mixture evenly over top of dough, working to evenly distribute garlic. Layer prosciutto evenly over crust. Dollop half of the ricotta in small portions over dough, then top with half of mozzarella, half of asiago cheese, and half of peaches.
Preheat grill for 5 mins with right burner on pizza setting and the left two burners on high.
Place pizza on grill. Turn pizza knob completely off. Leave other two on high. Close grill hood. Cook for 2.5 mins, then rotate 180º. Cook for another 2.5 mins, then rotate 90º and turn pizza burner back on pizza setting. Cook for 2.5 more mins, then remove from griddle and turn off all burners. To cook the second pizza pizzas try only turning the pizza burner back on for the 3rd set of 2.5 mins.
Garnish pizza with hot honey, balsamic glaze, then basil. Slice and enjoy!