Three Cheese Peach & Prosciutto Pizza with Honey Balsamic Reduction
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5 from 1 vote

Three Cheese Peach & Prosciutto Pizza with Honey Balsamic Reduction

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!
Prep Time15 mins
Cook Time20 mins
dough rising time1 hr 30 mins
Total Time35 mins
Course: Appetizer
Cuisine: American
Keyword: peaches,prosciutto,cheese,balsalmic vinegar
Servings: 6 people
Calories: 475kcal
Author: Nicole Crocker

Ingredients

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

Instructions

For the dough

  • In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
  • In a mixer fitted with a dough hook, combine the flour and the salt.
  • 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.
  • If the dough is still sticky, then add a bit more flour until it pulls cleanly away from the hook.
  • Turn the dough out onto a lightly floured work surface and knead by hand 2 or 3 minutes.
  • The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
  • Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
  • Take dough out of bowl and cut in half
  • Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
  • Cover the dough with loosely fitted plastic wrap and let rest 15 to 20 minutes.
  • At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.

Making the Pizza

  • Preheat oven to 450 Degrees F. Place pizza stone into oven to preheat your stone.
  • Stretch your dough out onto a piece of parchment paper about the same size as your stone.
  • Mix minced garlic and olive oil together and then brush over your dough.
  • Layer prosciutto over the dough then top with dollops of ricotta cheese and sprinkle on the diced mozzarella.
  • Add the sliced peaches.
  • Sprinkle with asiago cheese and slide pizza onto the preheated pizza stone.
  • Bake for 15-20 minutes.
  • While pizza is baking make the honey balsamic reduction.
  • 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.)
  • Drizzle over pizza and top with fresh chopped basil.

Nutrition

Calories: 475kcal | Carbohydrates: 57g | Protein: 17g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 815mg | Potassium: 257mg | Fiber: 2g | Sugar: 22g | Vitamin A: 510IU | Vitamin C: 2.9mg | Calcium: 283mg | Iron: 2.7mg