I’m not sure what in tarnation possessed me to make a peach pizza, but I sure am glad I did.
Don’t judge me because this is one ugly pizza. I had a terrible fight with the Harris Teeter pizza dough. I’m not sure which one of us should be charged with assault, but I was definitely on the losing end of the battle.
First of all, my Personal Shopper at the HT packed it with my Tater Tots and stuck it in the freezer. So after I pulled into My Express Lane, my groceries were loaded into my car, and then driven home (that part was done by me – I’m not THAT lazy) and unloaded (also by me) I discovered that my dinner was frozen.
WTF Harris Teeter Personal Shopper?
Plan B for dinner was burgers, but HT was out of the buns I wanted and my Personal Shopper didn’t see fit to substitute another brand. We suddenly were out of options for dinner.
I believe Chris’s opinion was along the lines of parking my car and taking my lazy self into the grocery and doing my own shopping.
He got leftovers.
Peach and Prosciutto Pizza
- 1 ball prepared pizza dough
- 1 tablespoon olive oil
- 3 ripe peaches pitted and sliced about 1/4 inch thick
- 8 ounces sliced mozzarella
- 2-3 ounces crumbled goat cheese
- 6 ounces about 8 thinly sliced pieces prosciutto, torn into thirds
- Balsamic fig reduction optional (I used a prepared one by Blaze)
- 12 or so basil leaves rolled and sliced into ribbons
Preheat oven to 425
Shape pizza dough flat on a pizza stone or baking sheet
Brush the dough with olive oil
Arrange peach slices evenly around the pizza dough
Top peaches with mozzarella and goat cheese then prosciutto
Bake for 25 to 28 minutes, until cheese is melted and crust is brown and crispy - cooking time will vary according the how thick your dough is and mine was a bit on the thicker side even though I used half of a Harris Teeter pizza dough ball
Toss basil on top and drizzle with balsamic fig reduction