Directions
Preheat oven to 400°F. Prepare pizza dough according to Chef Centoâ's Pizza Dough recipe. Roll out dough to desired size and thickness, then transfer to a pizza pan, stone or screen. Brush the dough lightly with olive oil. Top with mozzarella, prosciutto, and peach slices evenly. Bake for 10â-12 minutes, until the crust is golden and cheese is bubbling. Remove from oven, top with arugula and pine nuts. Drizzle generously with balsamic glaze before serving. Serves 2.
Prosciutto Peach Pizza
Prep: 15 min Cook: 12 min Servings: 2
A sweet and savory pizza that pairs juicy fresh peaches with salty prosciutto, creamy mozzarella, and fragrant basil. Finished with toasted pine nuts and a drizzle of balsamic glaze, it's light, elegant, and perfect for summer.
Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Parmigiano-Reggiano Cheese, shaved
- 2 Peaches, thinly sliced
- 1 cup Arugula
- 4 slices Prosciutto
- 2 tbsp Cento Pignoli Nuts
- Cento Italian Balsamic Glaze, for drizzling
- Fresh Basil Leaves, for garnish
Directions
- Preheat oven to 400°F. Prepare pizza dough according to Chef Centoâ's Pizza Dough recipe. Roll out dough to desired size and thickness, then transfer to a pizza pan, stone or screen. Brush the dough lightly with olive oil. Top with mozzarella, prosciutto, and peach slices evenly. Bake for 10â-12 minutes, until the crust is golden and cheese is bubbling. Remove from oven, top with arugula and pine nuts. Drizzle generously with balsamic glaze before serving. Serves 2.
