One bite of this Peach and Ricotta Pizza from Chef Jackie Page, and you’ll be hooked. This unique combination of flavors is both sweet and savory. Juicy peaches add a refreshing twist to the creamy ricotta cheese, while the crispy crust complements the soft texture of the toppings. Impress with this recipe at your next summer gathering.
Bonus points if you elevate your pizza with the use of farm-fresh peaches. The stone fruit is in season in Pennsylvania from July to September. Whether you enjoy them on their own or in a recipe like the one below, be sure to take advantage of their seasonal availability.
What is Prosciutto?
Prosciutto is a type of Italian ham that is created during a dry-curing process that ages the meat. It comes in paper thin slices that melt in your mouth with its rich flavor profile and fat content. When it comes to buying prosciutto, quality matters. Low-quality prosciutto can be sticky, dry and even almost bitter. By ensuring you purchase high-quality, it’ll have an easy-to-eat texture that includes small sliver of fat around the edges.
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Peach and Ricotta Pizza
Description
The perfect combination of sweet and savory on a flatbread.
Ingredients
- 1 ball pizza dough, flatbread, or naan
- 2 tbsp hot honey, separated
- 4 oz ricotta cheese
- Fresh peaches, peeled, pitted, and sliced lengthwise.
- Prosciutto
- Balsamic glaze
- Fresh basil
- Fresh mozzarella
Instructions
- If you use a fresh dough, flatten it out into a 10-inch circle.
- Mix 2 tablespoons of hot honey into ricotta cheese and spread over the pizza crust.
- Add peaches and prosciutto and bake in a 450-degree oven until crust crisp and golden.
- Remove from oven and drizzle with the remaining hot honey and balsamic glaze, and garnish with the fresh basil and mozzarella.
Recipe by Chef Jackie Page
Styling by Anna Franklin
Photography by Dave Bryce
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