I love making a Peach Pizza that celebrates the vibrant flavors of summer. I start with a crisp pizza dough brushed with olive oil and layer on slices of ripe peach, savory prosciutto, and fresh mozzarella. Topped with a handful of arugula and a drizzle of balsamic glaze, it never fails to impress.

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I recently whipped up my Summer Peach and Prosciutto Pizza with Balsamic Glaze Drizzle and it quickly became one of my go-to recipes for unique summer eating. I started with a sturdy pizza dough brushed with olive oil before laying out slices of ripe peaches and prosciutto.

When you mix that with fresh mozzarella, its sweet, salty mix just blasts your taste buds. I then sprinkled a little salt and black pepper for that extra punch, and after popping it in the oven, I topped it off with arugula and basil for a touch of freshness.

The final drizzle of balsamic glaze ties it all together perfectly. This isn’t your typical homemade pizza – it’s one of those good eats that makes you think twice about the usual party snacks or everyday dinner options.

Trust me, once you try it, you’ll be hunting for more ways to enjoy a twist on classic flavors.

Why I Like this Recipe

I like this recipe because it brings together a really cool mix of sweet and savory flavors. The peaches add a natural sweetness that contrasts perfect with the salty prosciutto and creamy mozzarella. I also like how easy it is to make even if you’re not a pro in the kitchen, you can follow the steps and still get a delicious pizza every time. The fresh ingredients like basil and arugula give it a light and vibrant flavor which makes me feel like i’m eating something healthy even though its still comfort food. And honestly, it feels really special sharing it with my friends cause it’s not your everyday pizza—it’s unique and fun to eat.

Ingredients

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Pizza dough serves as a light carb base to hold all vibrant toppings.
Ripe peaches add natural sweetness and fiber, giving a juicy summery flavor.
Crisp prosciutto infuses saltiness and protein while balancing the light fruit flavors.
Fresh mozzarella offers gooey protein and a mild taste that elevates the topping medley.
Balsamic glaze brings a tangy sweet finish to brighten the overall flavor balance.
Arugula leaves add peppery freshness enhancing the dish with vitamins and antioxidants.
Olive oil provides heart healthy fats and enhances flavor through its smooth rich texture.
Fresh basil adds aromatic flavor and natural antioxidants boosting the dish with freshness.

Ingredient Quantities

1 lb pizza dough

1 tablespoon olive oil

2-3 ripe peaches, thinly sliced

6-8 slices prosciutto

8 oz fresh mozzarella, torn or sliced

1 cup arugula leaves

1/4 cup fresh basil leaves

Salt to taste

Freshly ground black pepper to taste

2-3 tablespoons balsamic glaze

How to Make this

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1. Preheat your oven to 475°F and lightly oil a baking tray with some of the olive oil.

2. Roll out the pizza dough on a floured surface until its about your desired thickness and shape.

3. Brush the dough lightly with extra olive oil then arrange the peach slices evenly on top.

4. Place the torn or sliced mozzarella pieces over the peaches, making sure every bite will have some cheese.

5. Sprinkle salt and freshly ground pepper all over to bring out the flavours.

6. Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust turns golden and the cheese starts to melt.

7. Remove the pizza from the oven and immediately drape the prosciutto slices over it while its still hot.

8. Top it off by gently layering the arugula and fresh basil leaves evenly over the prosciutto.

9. Drizzle the balsamic glaze generously across the pizza for a tangy sweet finish.

10. Let the pizza cool for a few minutes before slicing it up and enjoying, dont forget to share with friends if you wanna!

Equipment Needed

1. Oven – to preheat and bake your pizza
2. Baking tray – lightly oiled to set your pizza on
3. Rolling pin – for rolling out the dough on a floured surface
4. Pastry brush – to brush the dough with olive oil
5. Knife – to slice peaches and cut mozzarella if not pre-sliced
6. Cutting board – for safely working with fruit and cheese
7. Oven mitts – to safely remove the hot tray from the oven
8. Pizza cutter – to slice your pizza after it cools a bit

FAQ

Can I substitute the peaches with another fruit?

Yes, you can use nectarines or even thinly sliced plums if you cant find ripe peaches, but the flavor might change a bit.

Should I preheat my oven and pizza stone before baking?

Absolutely, preheating to around 500°F helps get that crispy crust which is super important for this recipe.

Do I have to use fresh mozzarella, or can I use pre-shredded cheese?

Fresh mozzarella is best for a creamy texture, but if you only have pre-shredded, it should work out alright though the taste might be a bit different.

When should I add the basil and arugula?

It is best to add the basil and arugula after the pizza comes out of the oven. Heat can wilt them too much if they are added too early.

Can I use another type of meat instead of prosciutto?

You can try a thinly sliced ham if you want, but it won't give you that same saltiness and flavor that prosciutto brings to the table.

Summer Peach And Prosciutto Pizza With Balsamic Glaze Drizzle Recipe Substitutions and Variations

If you ever run out of that 1 lb of pizza dough, you could totally swap it with a gluten-free pizza base or even use naan bread for a quick fix.
Can’t find prosciutto? No worries, you can use Serrano ham or even pancetta since they give off a similar salty kick.
If fresh mozzarella isn’t around, try tossing in some torn burrata or a mild provolone cheese as an alternative.
Out of arugula? Baby spinach or a bag of mixed greens works just as fine for that fresh, peppery bite.
No balsamic glaze on hand? You can reduce some balsamic vinegar on the stove until it thickens up, giving you that same sweet tangy drizzle.

Pro Tips

1. Try letting your dough rest a bit before rolling it out pretty thin – it makes the crust much chewier and easier to work with.
2. If you really wanna upgrade the flavor, marinate your peach slices in a tiny bit of honey and balsamic vinegar for like 10 minutes before topping the pizza.
3. For an extra crispy base, bake your pizza on a preheated pizza stone instead of just a baking tray, so the heat gets evenly distributed.
4. After you take the pizza out of the oven, give it a minute or two to settle before slicing up; this helps keep the toppings in place and stops the cheese from sliding off.

Summer Peach And Prosciutto Pizza With Balsamic Glaze Drizzle Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven – to preheat and bake your pizza
2. Baking tray – lightly oiled to set your pizza on
3. Rolling pin – for rolling out the dough on a floured surface
4. Pastry brush – to brush the dough with olive oil
5. Knife – to slice peaches and cut mozzarella if not pre-sliced
6. Cutting board – for safely working with fruit and cheese
7. Oven mitts – to safely remove the hot tray from the oven
8. Pizza cutter – to slice your pizza after it cools a bit

Ingredients

1 lb pizza dough
1 tablespoon olive oil
2-3 ripe peaches, thinly sliced
6-8 slices prosciutto
8 oz fresh mozzarella, torn or sliced
1 cup arugula leaves
1/4 cup fresh basil leaves
Salt to taste
Freshly ground black pepper to taste
2-3 tablespoons balsamic glaze

Directions

Preheat your oven to 475°F and lightly oil a baking tray with some of the olive oil.
Roll out the pizza dough on a floured surface until its about your desired thickness and shape.
Brush the dough lightly with extra olive oil then arrange the peach slices evenly on top.
Place the torn or sliced mozzarella pieces over the peaches, making sure every bite will have some cheese.
Sprinkle salt and freshly ground pepper all over to bring out the flavours.
Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust turns golden and the cheese starts to melt.
Remove the pizza from the oven and immediately drape the prosciutto slices over it while its still hot.
Top it off by gently layering the arugula and fresh basil leaves evenly over the prosciutto.
Drizzle the balsamic glaze generously across the pizza for a tangy sweet finish.
Let the pizza cool for a few minutes before slicing it up and enjoying, dont forget to share with friends if you wanna!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.