It’s all about the P words with this one. Pesto, Peaches and Prosciutto all on a Pizza. Yes! It’s a riff of a Hawaiian pizza (pineapples and ham), and even my honest husband, who is my best critic and not a huge fan of fruit on pizza, liked this one. I had planned to make a Peach Caprese Salad (since the peaches are so cheap, yummy and in season right now!) but, instead, this pizza was born.
This can be a cooking for a crowd option. A popular event in my family is The Make Your Own Pizza Competition. Everyone brings their own toppings, but the host provides the crust and cheese. I can also see this pizza bailing us out on a busy weeknight as an alternative to ordering pizza delivery. You know, one of those summer days when time is not on your side.
I try to keep store-bought pizza crust in my freezer as a staple. The pesto and balsamic glaze are pretty much staples around here as well. In the summer, we grow basil outside, while the cheese and peaches are always in my shopping cart this time of the year. So I guess that just leaves me with the prosciutto. If I have that I will be golden, and this pizza will be on repeat until the peaches go out of season. It’s just THAT good!
If you are looking for one more pizza to go with this one (since most store-bought pizza crusts come in packs of two), I have an idea for you! The night I made this pizza, I also made the The Meanest, Greenest Pizza by Half Baked Harvest which is also a pesto base and uses mozzarella and goat cheese. I highly recommend that you buy her cookbook “Super Simple”, but in the meantime you can get the gist of how to make her famous pizza in my Pizza stories on Instagram.
To make this one quick and simple, use the hacks below. One of which you may have never seen before: store-bought balsamic reduction glaze. Anyone using this? It’s usually found near the oil and vinegar aisle in the grocery store. Although it can be pricey, it comes in a small bottle and lasts us a while (almost a whole year!) because a little goes a long way. We hope you enjoy this delicious Peach and Prosciutto Pizza recipe! It’s a really good reason to eat carbs.
The Hacks:
- Store-bought pesto
- Store-bought pizza crust
- Store-bought balsamic reduction glaze
- Mozzarella balls (less cutting)
The Things:
- Cutting Board and Knife
Peach and Prosciutto Pizza
Ingredients
- Store-bought pesto
- Store-bought pizza crust
- Store-bought balsamic reduction glaze
- Mozzarella balls (broken in half)
- 2 peaches
- 6-8 slices of prosciutto
- 8 basil leaves
Directions
- Step 1 Preheat oven to 450 degrees.
- Step 2 Spread the pesto on the pizza crust.
- Step 3 Top pizza with mozzarella balls broken in half and sliced peaches. Bake directly on center rack until the mozzarella is melted and your crust is almost ready.
- Step 4 Take the pizza out and top with bite sized pieces of prosciutto then return to the oven for 1-2 more minutes.
- Step 5 Stack the basil leaves on top of each other, so the top of the leaf is down and the underside is facing up, and roll the leaves into a cigar. Use scissors to cut the basil into thick strips to garnish the pizza. Drizzle with balsamic reduction glaze and serve warm!
Did You Try This Recipe?
I’d love to hear what you thought. Totally understand if your taste buds didn’t agree because peaches on pizza isn’t for everyone, but thanks for trying! Please snap a picture, like or share. I really appreciate the support! Tag with @hardlyhomemade and #hardlyhomemade so I can find it and share your work. Thanks!
