Peach Pizza with Ricotta and Prosciutto
Peach pizza baked with torn prosciutto and dollops of ricotta, then finished with fresh basil, olive oil, and balsamic.
Makes: 1 (12-inch) pizza
- 1 (14 to 16-inch) ball pizza dough
- extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 2 medium peaches peeled, pitted, and thinly sliced
- 1.5 ounces thinly sliced prosciutto torn into 2-inch pieces
- 2/3 to 3/4 cup ricotta cheese
- fresh basil leaves torn
- high-quality balsamic vinegar
Place your pizza stone or steel (if using) on an oven rack in the middle of your oven. If you plan to cook your pizza on a baking sheet, just place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F (or the highest temperature your oven will allow, if using a pizza stone/steel) and let it heat up for at least 30 minutes while you make the dough and/or prep the toppings.
To stretch or roll out the dough
Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch circle or square, making sure that it retains an even thickness throughout. Alternatively, use a rolling pin to roll the dough into a 12-inch circle or square.
If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet lightly with flour or cornmeal. Place the dough disk on the prepared peel.
If you’re using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet.
To top the pizza
Brush the dough all over with olive oil and season with salt and pepper. Tile on the peach slices, then tuck in the prosciutto pieces, spacing them evenly. Dollop the ricotta on top in small spoonfuls.
To bake the pizza
If you’re using a pizza stone or steel, 20 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza until the crust is nicely browned, 6 to 8 minutes. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 10 minutes before you cook the next one.
If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake until the crust is nicely browned, about 10 minutes.