Make this delectable PROSCIUTTO PIZZA WITH A PEACH DRIZZLE made from our favorite Palisade peaches!
LEVEN SUPPLY’S kitchen manager, Luke Hodnett, is dishing up a prosciutto pizza with peach balsamic drizzle and a burrata, peach and tomato salad once the season hits.
He shares his pizza recipe so you can make it at home. Pro tip: Start with Leven Supply’s new premade pizza dough for a quick weeknight dinner.
PROSCIUTTO PIZZA WITH PEACH BALSAMIC DRIZZLE
INGREDIENTS:
1 Leven Supply premade pizza crust
1⁄4 cup garlic oil or extra virgin olive oil 1⁄4 cup peach balsamic
5 pieces whole milk mozzarella, sliced 2 oz. prosciutto, thinly sliced
2 Tbsp. fresh basil, chopped
METHOD:
If using a pizza stone, place it in your oven and preheat to 500°F for at least 30 minutes.
Cover the dough in a thin layer of oil to prevent dry spots.
Place the slices of mozzarella evenly around the pizza, leaving gaps between them
Bake the pizza until the cheese is bubbly and the dough has some nice brown coloring to it (5–10 mins).
Once the pizza is out of the oven, cut it into 8 slices.
Place a small pile of thinly sliced prosciutto on each slice of pizza.
Garnish the whole pizza with fresh basil (the more the better!).
Drizzle with plenty of peach balsamic and serve immediately.
GRILLED PEACH BALSAMIC GLAZE
INGREDIENTS:
1 1⁄2 cup peaches, sliced 1⁄4″ thick
1⁄3 cup balsamic vinegar, preferably aged 2–3 Tbsp. honey or maple syrup
1⁄2 tsp. lemon juice
Salt, to taste
Neutral oil, for brushing
METHOD:
Brush fresh Palisade peach slices with a neutral oil and cook on a grill preheated to medium-high until warmed through and slightly caramelized. This also works great in your oven’s broiler or in a smoker for even more flavor.
Remove from heat and set aside to cool.
In a small saucepan, combine balsamic vinegar, honey, lemon juice and a pinch of salt and simmer on low 10–15 mins until slightly thickened.
Let the balsamic reduction cool to room temperature.
Combine balsamic reduction and peaches in a blender and blend on high until completely smooth.
OPTIONAL:
Pass the blended liquid through a fine mesh strainer to remove any small sediments and give you a perfectly smooth sauce.
Transfer to a bottle and store in the refrigerator for up to a week.
