Peach, Prosciutto & Pesto Pizza

Name: Peach, Prosciutto & Pesto Pizza
Yield: Makes one 12-inch (30-cm) pizza; serves 2–4
Ingredients: One 9-oz (250-g) ball NY Style Pizza Dough; 2 oz (60 g) thinly sliced prosciutto; Semolina flour, for dusting; Kosher salt and freshly ground pepper; Extra-virgin olive oil, for brushing; ½ cup (15 g) baby arugula; 1 ripe peach, halved, pitted, and thinly sliced; ⅓ cup (80 ml) Classic Basil Pesto; Aged balsamic vinegar, for drizzling; ¼ cup (30 g) grated Parmesan cheese

Preparation info

Makes one 12 inch pizza; serves
2–4

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

The combination of sweet, salty, peppery, and earthy are well-balanced in this summery pizza topped with fresh peaches, a swath of basil pesto, baby arugula, and tender prosciutto. If you like, swap out nectarines for the peaches, but be sure to use sweet ripe fruit at the height of summer.

Ingredients

Semolina flour, for dusting
One 9-oz (250-g) ball NY Style Pizza Dough

Pizza
Summer

Method

Position an oven rack in the middle of the oven and place a pizza stone on the rack. Preheat the oven to 550°F/290°C (or as high as it will go). Once the oven has reached 550°F/290°C, let the stone continue to heat for 15–30 minutes longer, without opening the door.

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