3 Cheese Prosciutto Peach Pizza

This 3 Cheese Prosciutto Peach Pizza is a culinary adventure you won’t want to miss. Picture a golden, crispy pizza crust adorned with a flavorful blend of garlic, fresh thyme, and chili flakes, all layered with three kinds of cheese—mozzarella for that gooey melt, creamy gouda for a rich depth, and sweet fontina for a buttery finish. The fun really begins when juicy peach slices and delicate prosciutto are added just before baking, their flavors melding into a deliciously unexpected combination.

As the pizza bakes, the peaches caramelize slightly, their sweetness perfectly balancing the salty prosciutto. A touch of honey drizzled on top adds a delightful final flourish, making each bite a harmonious blend of sweet, savory, and spicy notes. This pizza is a crowd-pleaser that’s hard to resist, and it always seems like there’s never quite enough to go around. Get ready for a taste sensation that will have everyone asking for more!

Prosciutto Peach Pizza

Recipe from Half Baked Harvest

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6

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 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!