When the first peaches arrived in our stores several weeks ago, I bought a bagful and came home thinking I’d make a sweet confection with them. However, as it turned out I used my cache in a savory dish. I sliced the yellow peaches into thick wedges, marinated them in balsamic vinegar, and then arranged them on a purchased pizza crust along with pieces of creamy burrata, and thinly sliced red onions. Baked until the crust was golden and crisp and the cheese melted, this pizza was then removed from the oven and garnished with crispy sautéed prosciutto strips and torn basil leaves.
The combination of varying flavors– sweet, salty, and hot— is what makes this creation special. The peaches provide sweet notes while the burrata and prosciutto contribute salty accents. The red onions offer a bit of subtle heat. My spouse, who can be picky about pizza, was reluctant to try one topped with fruit, but after his first slice, he was won over by this delicious combo of tastes.
This recipe yields one 12-inch pizza (or two smaller rectangular ones), which at our house is enough for 2 to 3 servings along with salad for supper. You can double the recipe easily to accommodate more. (If you have two ovens, bake one in each, but if you’re working with a single oven, bake one pizza, take it out, and pop another one in while you savor the first.)
Add a salad of mixed greens tossed in vinaigrette dressing and a bowl of fresh cherries topped with scoops of vanilla or ginger ice cream for a quick dessert to round out this summer pizza meal!
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Summer Pizza with Peaches, Burrata, and Prosciutto
One good quality purchased 12-inch pizza round (See market tip.)
4-ounce ball of burrata
2 to 3 ripe medium yellow peaches
2 tbsp balsamic vinegar
3/4 cup very thinly sliced red onion (about 1/2 or more of a medium red onion)
1/4 cup Parmesan cheese, preferably Parmigiano Reggiano
1 tbsp olive oil
4 thin prosciutto slices (about 2 oz) cut into julienned strips about 2 inches long and 1/4 inch wide
1/3 cup fresh basil leaves torn into small pieces
Fleur de sel or other good sea salt for sprinkling
Equipment needed: 1 large rimless baking sheet or pizza stone
1.Arrange a rack in the center of the oven and preheat to 450 degrees F.
2.Peel the peaches by hand or mark an X on the bottom of peaches and drop them one at a time into a pot of boiling water for 25 to 30 seconds. Then remove with a slotted spoon, cool, and with a sharp paring knife peel off and discard the skin starting at the X. Slice the peaches into 3/4-inch thick wedges to yield 1 1/2 cups. Trim any fuzzy flesh (from the pit) off the cut edge of peaches and discard. Place wedges in a medium mixing bowl, and toss with the balsamic vinegar. Set aside for 10 minutes.
3.Place a large, rimless baking sheet or a baking stone on the center shelf of the preheated oven for 5 minutes. Remove the baking sheet from the oven to a heatproof surface. And carefully since the sheet will be hot, place the pizza crust on it. Break the burrata ball into small pieces about the size of walnuts and arrange on top of the pizza. Drain the peaches well and arrange them on top of the pizza. Scatter the sliced red onions between the peaches on the pizza and sprinkle all with the Parmesan cheese.
4.Bake the pizza until the crust is crisp and the cheese has melted, 15 minutes or more.
5.While the pizza is in the oven heat the olive oil in a large, heavy skillet set over medium heat. When hot add the prosciutto strips, and sauté until crisp, about 2 to 3 minutes. Watch carefully. Remove and drain on paper towels.
6.Remove the pizza from the oven and scatter the prosciutto strips and the torn basil leaves over it. Sprinkle very lightly with some fleur de sel. Serve warm. Cut into 6 slices.
Serves 2 to 3.
Market tip: For the pizza crust, I have used Golden Home thin pizza crusts, which come in a package of three. This brand was available in a local grocery but can also be ordered online. I especially like Brooklyn Bred’s Neopolitan thin rectangular pizza crusts approximately 5 by 11 inches. The latter come in packages of four each, and you’ll need two to make this recipe. Check out Brooklyn Bred here.
Copyright Betty Rosbottom 2024
