Best 8 Peach Prosciutto And Goat Cheese Pizzas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a delicious and easy-to-make appetizer or meal, peach prosciutto and goat cheese pizzas are a perfect choice. With just a few simple ingredients, you can create a pizza that is both flavorful and visually appealing. The sweet peaches, salty prosciutto, and creamy goat cheese combine to create a perfect flavor combination, and the crispy crust provides the perfect base for all of the toppings. Whether you're hosting a party or just looking for a quick and easy weeknight meal, peach prosciutto and goat cheese pizzas are sure to be a hit.

Let's cook with our recipes!

GRILLED PEACH, PROSCIUTTO AND GOAT CHEESE PIZZA



Grilled Peach, Prosciutto and Goat Cheese Pizza image

Tender and sweet peaches are a match made in Heaven with salty prosciutto, tangy, creamy goat cheese all piled high on garlic naan bread. This Grilled Peach, Prosciutto and Goat Cheese Pizza will have your taste buds singing the sweet and savory tunes of summer.

Provided by Strawberry Blondie Kitchen

Categories     Pizza

Time 10m

Yield 8 servings

Number Of Ingredients 6

1 package Naan bread (I used garlic and came in a 2 pack)
2 peaches, sliced
2 ounces goat cheese, softened
2 ounces prosciutto
handful of fresh basil or arugula
balsamic, optional.

Steps:

  • Preheat grill and place naan on side of the grill with the coals. Grill naan bread for 30 seconds on each side keep a close eye, it will burn quickly.
  • On the indirect side (side without coals) places the sliced peaches and grill until visible char marks.
  • To prepare pizza, spread 1 ounce of goat cheese on each piece of Naan.
  • Top each with an equal amount of peaches
  • In between the peaches, weave 1 ounce of prosciutto onto each piece of Naan bread and lightly press into the goat cheese.
  • Scatter on some basil and drizzle with balsamic, optional.
  • Cut each Naan into 4 portions.

Nutrition Facts : ServingSize 8 servings, Calories 144, Fat 5 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 278 mg, Fiber 1 g, Sugar 3 g, Protein 6 g

PEACH, PROSCIUTTO, AND GOAT-CHEESE PIZZAS



Peach, Prosciutto, and Goat-Cheese Pizzas image

Categories     Bread     Cheese     Bake     Kid-Friendly     Quick & Easy     Goat Cheese     Peach     Rosemary     Summer     Prosciutto     Gourmet     Small Plates

Yield Makes 4 individual pizzas

Number Of Ingredients 14

For dough
1 (1/4-oz) package active dry yeast
1 teaspoon sugar
1 cup warm water (110-115°F)
2 1/2 cups all-purpose flour
1 teaspoon salt
For topping
3 tablespoons extra-virgin olive oil
1 1/2 firm-ripe peaches, cut into thin wedges and halved crosswise
8 very thin prosciutto slices, torn into pieces
3 oz soft mild goat cheese, crumbled
2 teaspoons chopped fresh rosemary
Special Equipment
a pizza stone and baker's peel

Steps:

  • Make dough and let rise:
  • Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.
  • Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
  • While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other racks in either case) and preheat oven to highest setting (500-550°F; allow about 1 hour to preheat with stone).
  • Shape dough:
  • Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).
  • Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
  • Top and bake pizzas:
  • Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.
  • Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).
  • Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
  • Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.

PEACH, PROSCIUTTO AND GOAT CHEESE SUMMER PIZZA



Peach, Prosciutto and Goat Cheese Summer Pizza image

A favorite pizza with my family, we love the summer peach harvest! A great summer lunch or dinner. Amounts can be approximate, depending on your pizza crust size and preference.

Provided by Thymestudio

Categories     Summer

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

pizza crust
2 -3 tablespoons extra virgin olive oil
2 -3 firm peaches, peeled and cut into thin wedges
1/4 lb prosciutto
4 ounces soft mild goat cheese, crumbled
2 teaspoons herbs, de provence
pepper (optional)

Steps:

  • Make your own pizza crust or use a ready made crust of your choice.
  • Brush the crust with a small amount of the olive oil.
  • Arrange the peach wedges and cut or tear thin sliced prosciutto into pieces then arrange over the crust.
  • Crumble the goat cheese over the peaches and prosciutto.
  • Sprinkle the Herb de Provence over the pizza.
  • Bake at 400 degrees for 10 to 14 minutes.

FRESH GOAT CHEESE AND PROSCIUTTO PIZZA



Fresh Goat Cheese and Prosciutto Pizza image

Provided by Sandra Lee

Time 25m

Yield 1 large pizza

Number Of Ingredients 6

1 10-ounce fully baked thick pizza crust
1/3 cup marinara sauce
1 cup shredded mozzarella
2 ounces thinly sliced prosciutto
1 ounce fresh goat cheese coarsely crumbled
2 tablespoons chopped fresh basil

Steps:

  • Preheat the oven to 425 degrees F. Line a pizza pan or baking sheet with foil and lay the pizza crust on top. Spread the sauce evenly over the crust. Sprinkle with the mozzarella, leaving a 1-inch border around the edge.
  • Bake until the cheese is melted, about 10 minutes. Remove the pizza from the oven and top with the prosciutto and goat cheese. Bake until the prosciutto is slightly crisp, about 4 more minutes. Sprinkle with the basil. Cut the pizza into 6 slices.

PROSCIUTTO AND GOAT CHEESE PIZZA



Prosciutto and Goat Cheese Pizza image

Provided by Sandra Lee

Categories     appetizer

Time 18m

Yield serves 2

Number Of Ingredients 6

1 (10-ounce) fully baked, thick pizza crust
1/2 cup marinara sauce
1 cup shredded mozzarella cheese
1 (3-ounce) package thinly sliced prosciutto (deli section)
1 ounce soft fresh goat cheese, coarsely crumbled
2 tablespoons fresh basil, chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Lay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving a 1-inch border around the edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto. Bake until prosciutto is crisp and cheese is melted, about 12 minutes. Sprinkle basil over pizza. Cut pizza into 6 slices and serve.

GRILLED-PEACH PIZZAS WITH PROSCIUTTO



Grilled-Peach Pizzas with Prosciutto image

Forget the standard marinara. This grilled pie combines savory and sweet with caramelized peaches, oozing mozzarella, salty prosciutto, and fragrant basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Yield Makes three 9-inch pizzas

Number Of Ingredients 6

2 peaches, cut into 1/2-inch wedges
1 pound fresh mozzarella cheese, thinly sliced
3 Grilled Pizza Dough crusts
12 thin slices prosciutto, cut in half
1/3 cup fresh basil
Extra-virgin olive oil, for drizzling

Steps:

  • Heat grill to high. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
  • Preheat oven to 400 degrees (or heat grill to medium). Sprinkle cheese on grilled pizza crusts. Bake or grill, covered with lid, directly on grates, until cheese melts and is bubbling, about8 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with peaches, prosciutto, and basil. Drizzle with oil.

PEAR AND PROSCIUTTO PIZZA



Pear and Prosciutto Pizza image

This gourmet-style pizza is both sweet and savory.

Provided by bostoncook

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 12

6 cloves garlic
½ tablespoon olive oil
2 ripe pears, halved and cored
1 tablespoon olive oil
all-purpose flour for dusting
1 unbaked pizza crust
1 tablespoon cornmeal for dusting
6 ounces shredded Swiss cheese
5 thin slices prosciutto, cut into halves
1 (6 ounce) package fresh mozzarella, cut into small cubes
salt and ground black pepper to taste
½ tablespoon olive oil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place the garlic in a small square of aluminum foil. Drizzle 1/2 tablespoon of olive oil over the garlic. Wrap foil around garlic to seal.
  • Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
  • Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet.
  • Bake in hot oven until soft, 10 to 15 minutes.
  • Raise oven temperature to 400 degrees F (200 degrees C). Preheat a pizza stone or baking sheet in the oven.
  • Lightly dust a flat surface with flour. Roll the prepared pizza crust dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough; top with the Swiss cheese. Arrange the pears, prosciutto, and mozzarella cheese onto the pizza. Season with salt and pepper. Brush the edges of the crust with the 1/2 tablespoon olive oil.
  • Bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 618.2 calories, Carbohydrate 54.7 g, Cholesterol 73.8 mg, Fat 30.7 g, Fiber 3.7 g, Protein 30.6 g, SaturatedFat 13.8 g, Sodium 990 mg, Sugar 13 g

GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA



Grilled Prosciutto and Peach Flatbread Pizza image

Soft naan topped with a light spread of ricotta, topped with sweet peaches, salty prosciutto, a little basil, and a drizzle of honey balsamic reduction - all grilled to perfection!

Provided by SunnyDaysNora

Categories     Main Dish Recipes     Pizza Recipes

Time 44m

Yield 4

Number Of Ingredients 9

1 cup balsamic vinegar
¼ cup honey
½ teaspoon lemon juice
¼ teaspoon black pepper
2 naan bread
4 ounces ricotta cheese
2 fresh peaches, sliced
1 (3 ounce) package prosciutto, torn into pieces
3 tablespoons thinly sliced fresh basil

Steps:

  • Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
  • Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 53.4 g, Cholesterol 32.7 mg, Fat 10.7 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 4.1 g, Sodium 625.4 mg, Sugar 30.3 g

Tips:

  • Use ripe, juicy peaches for the best flavor. You can also use canned peaches in a pinch, but fresh peaches will give your pizza a much better flavor.
  • Slice the peaches thinly so that they cook evenly. If the peach slices are too thick, they will not cook through and will be hard.
  • Use a high-quality prosciutto. The prosciutto should be thinly sliced and have a good flavor. You can find good prosciutto at most grocery stores or Italian delis.
  • Use fresh goat cheese for the best flavor and texture. You can also use crumbled goat cheese, but fresh goat cheese will give your pizza a creamier texture.
  • Drizzle the pizza with olive oil before baking. This will help the pizza to cook evenly and prevent the crust from getting too dry.
  • Bake the pizza at a high temperature for a short period of time. This will help the crust to get crispy and the toppings to cook through.
  • Serve the pizza hot out of the oven. This is when the pizza will be at its best.

Conclusion:

Peach, prosciutto, and goat cheese pizzas are a delicious and easy-to-make meal. They are perfect for a summer party or a casual weeknight dinner. With just a few simple ingredients, you can create a pizza that is both flavorful and visually appealing. So next time you are looking for a new pizza recipe to try, give peach, prosciutto, and goat cheese pizzas a try. You won't be disappointed!

Related Topics