The Summer Pizza Your Friends Will All Be Talking About

By Samantha Gleave | Jul 16, 2021

The Summer Pizza Your Friends Will All Be Talking About

By Samantha Gleave | Jul 16, 2021

Summer is our favorite time of year. It’s a time filled with lots of friendly gatherings, laughter, and warm nights. An abundance of drinks, good food, and even better company are what make the best memories in our book and that is what we believe summer is about. Summer also means having fresher ingredients at our fingertips so we decided to take our favorite comfort food and put a summery twist on it. Enter our grilled peach and prosciutto pizza. What we came up with is the perfect blend of savory and sweet. This delectable concoction is light enough to eat for brunch but satisfying enough for the midnight pizza craving we all get. Bring this to your next outdoor get together and it’ll be the star of the show.


Cozy Earth's favorite grilled peach and prosciutto pizza ingredients

What you’ll need:

Trader Joe’s Raw Pizza Dough (can be found in refrigerated section at Trader Joe's)

1 tbsp Extra Virgin Olive oil

1 Clove Minced Garlic or Pinch of Garlic Powder

1 Package Prosciutto

½ cup or more Shredded Mozzarella

4-5 Dollops Whole Milk Riccotta Cheese

½ cup or more Asiago, shredded or grated

2 Fresh Peaches, Sliced

Balsamic Glaze for drizzling on at the end

Raw Honey for drizzling on at the end

Fresh Basil Leaves

Salt and Pepper to taste

Grilled peach and prosciutto pizza

Instructions:

1. Remove dough from packaging and let rise on lightly floured surface for 30 mins.

2. Once 30 mins are up, preheat oven to 425 degrees fahrenheit.

3. Stretch and shape dough into a 12 1/2-inch round on top of a pizza stone or lightly oiled pizza pan.

4. In a small bowl, stir together olive oil and garlic. Brush mixture evenly over top of the dough, working to evenly distribute garlic. Season crust lightly with salt and pepper.

5. Add single layer of prosciutto onto the dough.

6. Top with dollops of ricotta cheese, shredded mozzarella, and shredded asiago until pizza is adequately covered.

7. Top with desired amount of sliced fresh peaches.

8 .Bake for about 8-12 minutes or until the crust is golden brown and the cheese is bubbly and lightly browned.

9. Drizzle with balsamic glaze and honey.

10. Top with fresh basil leaves (can shop into ribbons or leave whole)

Grilled peach and prosciutto pizza with balsamic glaze

*Tip: If you want to add more prosciutto, pull the pizza out 2-3 minutes early and add desired amount on top. Pizza is done when prosciutto is crispy and cheese is bubbly and brown. Finish with the drizzling and fresh basil.

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