Favorite Recipes: Peach, Prosciutto, and Mozzarella Flatbread Pizza

Peach Pizza

Given that my ultimate game plan is to relocate to Palisade, Colorado home to the most divine peaches I’ve ever tasted this pizza is perfect for late summer or early fall when the Palisade peaches are in season. That being said, I have made it with peaches not from Palisade, also canned and I’m going to experiment (perhaps this weekend) using frozen peaches from Palisade (of course). I’ve also used premade flatbread that I’ve purchased from the store as well as homemade pizza dough. If you like your crust firm and crunchy, I recommend the store-bought flatbread. This recipe comes out of the 2017 Special Summer Edition of “Epicurious Fresh” magazine.  

Ingredients:

All-purpose flour, for dusting

1 pound store-bought pizza dough or premade flatbread

½ pound fresh mozzarella cheese, torn in pieces (I like to by the mozzarella ball and slice it)

2 peaches, sliced (Palisade peaches are the best, but if they are not available fresh or canned peaches also work)

1 cup baby arugula

¼ cup fresh basil leaves

4 tablespoons olive oil

1 small lemon, juiced

Sea Salt (I also use Kosher salt)

Black pepper

6 ounces thinly sliced prosciutto

2 ounces shelled and coarsely chopped pistachios, lightly toasted (I usually buy them already toasted and shelled)

2 tablespoons Honey

Directions:

Preheat the oven to 500 degrees. Lightly sprinkle flour on a work surface and roll out the dough. One pound of dough makes two pizzas, so you will divide the dough in half and roll each half out. Roll into two 12” x 9” ovals. Please each half on a parchment-lined baking sheet dusted with flour. Gently prick the dough with a fork. Or, if you buy a premade flatbread, then you can skip this step. Top each oval (or the flatbread) the mozzarella and peaches.

Bake each pizza separately until crust is crisp and golden, about 10 to 15 minutes.

While the flatbread pizzas are cooking, in a bowl toss the arugula, and basil with oil, lemon juice, 1 teaspoon of salt and ½ teaspoon of pepper. There will be dressing left over at the bottom of the bowl, no worries just discard after tossing as you don’t want the greens to be over saturated. 

Once the flatbread has finished cooking, top it with prosciutto, the arugula mixture, pistachios and drizzle with honey. This incredibly tasty pizza will be the highlight of any Friday night pizza night and is lovely with either red or white wine or nonalcoholic beverage. 

Bon Appetit!