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3 Cheese Prosciutto Peach Pizza: Fresh pizza dough topped with garlic, fresh thyme, chili flakes, and plenty of melty cheese – mozzarella, creamy gouda, and sweet fontina! Add a layer of thinly sliced peaches and torn prosciutto just before cooking. This pizza has just the right amount of sweet peaches, salty prosciutto, spice, basil, and cheese! Every last bite of this pizza is delicious, and the honey on top adds a special touch. There never seem to be enough slices to go around!
I’ve wanted to share my peach pizza for so many summers, but for some reason or another, I am just now doing so. This is the recipe I come back to every summer. There’s nothing fancy or overly different here, but it’s so delicious. The combination of sweet peaches, savory cheese, and salty prosciutto will always be a summertime favorite.
I can’t remember how this pizza originally came to be. The way I’ve made it over the years changes depending on what I have on hand. Sometimes, I’ll use pepperoni instead of prosciutto, and sometimes, I’ll mix up the cheese. But the peaches and basil are the obvious constants. I love them so much.
This is the perfect summer pizza. I know some of you might find it odd topping pizza with peaches, but the sweet/savory combination shouldn’t be knocked. It really is so good.
These are the details
Step 1: the pizza dough
I do make my own dough, but feel free to pick up your favorite store-bought dough. I love the options from Trader Joe’s or Whole Foods.
If you want to make your own dough, try making it a day or two ahead of time. I’ve been loving doing this. The dough comes out like a pizza shop every single time I bake it. The resting time allows it to develop more flavor while also creating a chewier crust. It’s perfect!
Just make sure your dough is at room temperature. This will certainly make shaping your pizzas much easier. If the dough is too cold, it will not stretch easily.
Step 2: the oven
Transfer the dough to a baking sheet or try using a baking stone. If you use a baking stone, heat your oven to the highest setting possible; for me, that’s 500. Be sure to preheat the stone for at least an hour prior to baking.
Step 3: the toppings
Now that the dough is rolled out, you can add your toppings. This is a no-fuss pizza; simply layer everything on and then bake.
I apply olive oil to the crust, then fresh thyme, garlic, and chili flakes. I add honey and fig preserves, and then I layer on the cheese.
For the cheese, I love a good melty cheese. Mozzarella, gouda, and fontina are perfect with these flavors!
Next, toss the peaches with balsamic vinegar and add a pinch of sea salt.
Then add the peaches and prosciutto to the pizza. Bake the pizza until the prosciutto is crisp. Add handfuls of fresh basil leaves as soon as you pull the pizza out of the oven. It’s going to smell so yummy!
Slice and enjoy each slice warm! It’s perfect for any summer night!
Looking for other pizza recipes? Here are some favorites.
Pull Apart Roasted Garlic Pizza Dip Sliders
Pesto Pizza with Feta Stuffed Crust
Sheet Pan Buffalo Chicken Pizza
Easy Sheet Pan Tomato Herb Pizza
Pesto Potato Burrata Pizza with Spicy Arugula
Calabrian Chili Roasted Red Pepper Pizza
Lastly, if you make this 3 Cheese Prosciutto Peach Pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Prosciutto Peach Pizza
Servings: 6
Calories Per Serving: 399 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1/2 pound ball of pizza dough
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, chopped
- chili flakes
- 2 teaspoons honey
- 2 teaspoons fig preserves
- 1/2 cup shredded mozzarella cheese
- 3/4 cup shredded gouda cheese
- 3/4 cup shredded fontina cheese
- 3 ounces prosciutto
- 1 peaches, thinly sliced
- 1 tablespoon balsamic vinegar
- so much fresh basil
Instructions
- 1. Preheat the oven to 450° F.2. On a lightly floured surface, push the dough out until it's thin (about a 10-12 inch circle). Transfer the dough to a baking sheet. Lightly brush the crust with olive oil, then sprinkle with thyme, garlic, and chili flakes. Add 1 teaspoon honey and the fig preserves, gently rubbing around the surface of the dough.3. Add the all 3 cheeses. 4. Toss the peaches with 1 teaspoon honey and balsamic vinegar. Arrange the peaches over the cheese, then scatter around the prosciutto.5. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven and top with two big handfuls of fresh basil. Slice and enjoy!
This post was originally published on July 11, 2024
It was divine! I don’t have a pizza stone but my perforated metal pizza pan did a great job…I just added 2 minutes to the bake time. Whole Foods ancient grains pizza dough is great for this recipe.
Hey Connie,
Love to hear this! Thanks for trying this recipe and your comment! Have the best weekend:) x
Delicious! I subbed blackberry preserves for the fig preserves and only used mozzarella and gouda.
Good pizza! The peaches and prosciutto go great together!
Hey Linda,
So glad to hear that you enjoyed this pizza, I appreciate you giving it a try! Have a great day! xT
The flavors!! This was really easy and DELICIOUS. I wouldn’t change a thing except making more.
Hey Sarah,
Love to hear this! Thank you so much for giving this pizza a try and sharing your comment! xT
Was AMAZING! Used TJ store bought dough (they now carry gluten free too) and used 2 peaches instead of one. It was absolutely the perfect blend of flavors…sweet and savory. Another 5 star!
Hey Sheryl,
Awesome! Thanks so much for trying this recipe and your comment! Love to hear it was enjoyed! Xx
Just made it tonight, this pizza is so delicious! I skipped the fig preserves and only used fontina and mozzarella due to what was available at my closest grocery store. The flavors were still incredible!
Hey Chastidy,
Thank you so much! Love to hear that you enjoyed this pizza, I appreciate you making it! xT
Made this for dinner tonight as I had some pizza dough sitting in the fridge and I’d bought some mozzarella at the farmers market. I made as is aside from swapping fontina for provolone, since that’s what I had. Delicious and so summery! And super easy.
Hey Alix,
Awesome! Love to hear that you enjoyed this pizza, thanks so much for making it! xT
This pizza is out of this world. I just made it, and like all your other recipes Tieghan… my husband and I LOVED it. Thank you so much!
Hey Corinne,
Happy Sunday! I am thrilled to hear that you enjoyed this recipe, thank you so much for making it! xT
Ingredients read “1 peaches” but instructions mention “peaches”. Is it 1 LB peaches? Or other? Thanks!
Hey there,
You are going to use 1 peach, thinly sliced:) Please let me know if you have any other questions! xT
Delicious! Can’t wait to make it again.
Hey Ellen,
Happy Sunday! I am thrilled to hear that you enjoyed this recipe, thank you so much for making it! xT
Hi, on Instagram, the end pizza looked like there was some extra pools of liquid from the peaches. Does that evaporate as the pizza cools? Just asking, as this sounds so delicious but I want to avoid a soggy pizza situation!
Hey Anna,
You shouldn’t have any liquid from the peaches once the pizza is cooked through:) I hope you love this recipe, please let me know if you give it a try! xT
Looks wonderful, intend to make it. But same question as others: screen sends me to a Pillsbury pizza dough at Amazon link. It would be great to have your pizza dough recipe.
Hi Jen,
Thanks so much! You can find that recipe located here:
https://fett-weg.today/essentials/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
Is there a recipe for the pizza dough that you make? I clicked on the link and it took me to Pillsbury pizza dough on Amazon. When I searched your site I got a lot of pizza recipes but the ones I looked at didn’t have a dough recipe. Maybe I just missed it somewhere. If you can share your recipe that would be great! BTW I am loving all your recipes and emails. Thank you!
Hi Laurie,
Thanks so much! You can find that recipe located here:
https://fett-weg.today/essentials/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
I don’t see it anywhere, can you link to your homemade pizza dough recipe? Thanks!
Hey Lou,
You can find that recipe located here:
https://fett-weg.today/essentials/#dough%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
It was pretty good. I’d say the fig preserves and at least one of the cheeses are unnecessary.
Hi Kat,
Thanks for giving this recipe a try and sharing your feedback! Have a great weekend! xx
I made it as is, and thought it was really delicious. But I would also be interested in trying some variations of this as well. Kat, what would you do different? Just the honey, or another sauce?
I think Gruyère and Mozzerella might be good here, if one were to only use 2 cheeses.
Hey Elsa,
Fantastic! So glad to hear that this recipe was enjoyed, thanks a lot for making it and your comment! Xx