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Three Cheese Peach & Prosciutto Pizza with Honey Balsamic Reduction
Three Cheese Peach & Prosciutto Pizza with Honey Balsamic Reduction
Prep Time
15 mins
Cook Time
20 mins
dough rising time
1 hr 30 mins
Total Time
35 mins

Are you looking for a delicious app that will impress your guests?  This savory Three Cheese Peach & Prosciutto Pizza with Honey Balsamic Reduction will have them ooing and ahhing!

Course: Appetizer
Cuisine: American
Keyword: peaches,prosciutto,cheese,balsalmic vinegar
Servings: 6 people
Calories: 475 kcal
Author: Nicole Crocker
For the pizza dough
  • 1 package Active dry yeast
  • 1 teaspoon Honey
  • 1 Cup Warm water ,105 to 115 degrees
  • 2 Cups All-purpose flour ,might need to add 1/4 to 1/2 cup more
  • 1 teaspoon Salt
  • 1 Tablespoon Extra virgin olive oil
For the toppings
  • 1 Tablespoon Olive oil
  • 1 Clove Garlic ,finely minced
  • Salt and freshly ground black pepper
  • 3 Ounces Prosciutto
  • 1/2 Cup Ricotta cheese or goat cheese
  • 5 Ounces Fresh mozzarella ,diced into small cubes
  • 1/2 Cup Asiago cheese ,shredded
  • 1 1/2 Medium Fresh peaches ,pitted and sliced into 1/4 inch thick slices
  • 1 Cup Balsamic vinegar
  • 1/4 Cup Honey
  • Flour for dusting
  • 1/3 Cup Slightly packed fresh basil leaves ,chopped
For the dough
  1. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
  2. In a mixer fitted with a dough hook, combine the flour and the salt.
  3. Add the oil, yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
  4. If the dough is still sticky, then add a bit more flour until it pulls cleanly away from the hook.
  5. Turn the dough out onto a lightly floured work surface and knead by hand 2 or 3 minutes.
  6. The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
  7. Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
  8. Take dough out of bowl and cut in half
  9. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
  10. Cover the dough with loosely fitted plastic wrap and let rest 15 to 20 minutes.
  11. At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
Making the Pizza
  1. Preheat oven to 450 Degrees F. Place pizza stone into oven to preheat your stone.
  2. Stretch your dough out onto a piece of parchment paper about the same size as your stone.
  3. Mix minced garlic and olive oil together and then brush over your dough.
  4. Layer prosciutto over the dough then top with dollops of ricotta cheese and sprinkle on the diced mozzarella.
  5. Add the sliced peaches.
  6. Sprinkle with asiago cheese and slide pizza onto the preheated pizza stone.
  7. Bake for 15-20 minutes.
  8. While pizza is baking make the honey balsamic reduction.
  9. In a large skillet bring honey and balsamic to a boil. Reduce heat and simmer for about 15 minutes. Mix with a rubber spatula occasionally the first 5 minutes and then constantly the last 10. ( If the reduction begins to cool and thicken too much just heat a bit to loosen it.)
  10. Drizzle over pizza and top with fresh chopped basil.
Nutrition Facts
Three Cheese Peach & Prosciutto Pizza with Honey Balsamic Reduction
Amount Per Serving
Calories 475 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 44mg15%
Sodium 815mg35%
Potassium 257mg7%
Carbohydrates 57g19%
Fiber 2g8%
Sugar 22g24%
Protein 17g34%
Vitamin A 510IU10%
Vitamin C 2.9mg4%
Calcium 283mg28%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.