I am so happy I came upon this recipe. It is insanely delicious, not too hard to make, and your friends and belly will adore you for making it. I’m lucky enough to live in Brooklyn, where buying fresh pizza dough is as easy as walking out your front door. That’s all I did. I walked down to my local pizza joint, asked if they sell dough, and had a pound of their delicious pizza dough for a few bucks to play with to my heart’s content. I am seriously excited to try out more pizzas after this one (I’m sensing a wild mushroom and taleggio pizza in my future), total game changer! I modified some of the amounts from the recipe I found: more garlic cause garlic, and less balsamic vinegar and honey because I had so much left over even after I’d halved the recipe.
Ingredients:
- 1 lb fresh pizza dough
- 2 cloves of garlic, minced
- 1 tbs olive oil
- 3 oz prosciutto
- 4 oz ricotta
- 5 oz fresh mozzarella, cut into small cubes
- 1/2 cup grated asiago
- 1 1/2 peaches, cut into wedges (mine were in eighths)
- 1/4 cup balsamic vinegar
- 1/16 cup honey
- 1/3 cup sliced basil
- pizza stone for cooking the pizza on
- parchment paper (or very careful hands!)
First, preheat the oven to 450˚ with the pizza stone inside it.
Lay out a 15″ sheet of parchment paper on a flat surface, and start stretching/throwing/pulling your dough to be about a 13″ round on top of it. Alternatively, if you have very careful hands, you can nix the parchment paper and work the pizza dough on a large cutting board then transfer the prepared pizza directly to the pizza stone, that’s what I did. But you do you.
Mix the minced garlic and olive oil in a small bowl, and brush onto the top of the pizza dough (you can use your fingers if you don’t have a brush, just try to do it evenly!). Layer the prosciutto slices evenly on top of this, and then top with dollops of ricotta evenly spaced. Add the cubed mozzarella and asiago shreds next, then top with the peach slices.
Take the pizza stone out of the oven, and lay the parchment paper on top of the stone, or carefully transfer the pizza to the stone. Cook the pizza in the oven for about 12-20 minutes, or until the crust looks slightly golden (this will depend on what dough you use and how thin you made it, so keep an eye on it!).
While the pizza is baking in the oven, make the balsamic honey reduction (I did this step first as was told in the recipe, but found that it had cooled too much to drizzle well, so I think this is best done while the pizza is in the oven to keep it drizzle-able). In a small sauce pot, bring the balsamic vinegar and honey to a simmer for about 15 minutes, or until reduced to a saucy substance. Slice the basil while this is cooking.
When the pizza is ready, take out and top with the sliced basil and then drizzle with the balsamic honey reduction. Cut into slices and eat your hearts out!
Hilary's Kitchen 