Peach, Prosciutto and Burrata Pizza is going to be your new summer obsession. A sourdough pizza crust gets topped with a light crème fraîche and diced cherry tomato base, then layered with fresh sliced peaches, salty prosciutto plus rich and creamy burrata cheese. The finishing touch is thin-sliced jalapeño, fresh torn basil and a drizzle of honey. It’s a twist on my all-time favorite frozen pizza and it comes together in 20 minutes.
Peach Season is Here!
It’s peach season, and the first thing I think of when I see fresh summer peaches is how good they will taste when I plop them onto a pizza with prosciutto and burrata.
Using fresh, sweet peaches with salty prosciutto and creamy burrata is a match made in heaven. A modest amount of thin-sliced jalapeño adds just the right amount of heat. Torn basil and a drizzle of sweet honey are the perfect finish.
Peach, Prosciutto and Burrata Pizza
This Peach, Prosciutto and Burrata Pizza is a twist on my Sweet & Spicy Prosciutto Pizza. That recipe is the recreation of a phenomenal frozen pizza that Whole Foods used to sell. When they discontinued it, I was devastated. So I had to figure out how to make it myself.
It took some trial and error (and reading the ingredients on my last pizza box) until I got it right.
Crème Fraîche and Cherry Tomato Base
Both pizzas are made using a base of crème fraîche and finely chopped cherry tomatoes. I add a little shredded mozzarella, salt, pepper and garlic powder. The pizza gets baked for about 8 minutes before adding the final toppings.
Once it comes out of the oven, immediately add the sliced prosciutto and peaches. Carefully tear up a ball of fresh burrata and scatter that on top. Finish with super-thinly sliced jalapeño, torn fresh basil and a drizzle of honey and you’re done!!
The pizza crust you use for Peach, Prosciutto and Burrata Pizza is dealer’s choice. It just needs to be a prebaked crust. I found this amazing sourdough pizza crust from Joy Artisan Bakery at my local farmer’s market in Coppell, Texas, I’m now hoarding those in my freezer.
I bake my Peach, Prosciutto and Burrata Pizza directly on the oven rack at 475℉, but you can go as high as 500℉ if you dare (and if you have a long and wide spatula that you can reach into a hot oven with).
Ingredients
- 1 10-inch prebaked pizza crust (ideally sourdough if you can find it)
- 4 tbsp creme fraiche
- 3/4 cup cherry tomatoes, quartered then halved (about 15 tomatoes)
- 1 tsp garlic powder
- salt and pepper
- 1/4 cup finely shredded mozzarella
- 2-3 slices prosciutto
- 1 medium peach, sliced
- 1 ball burrata
- 1/8 cup thinly sliced fresh jalapenos (about 15 slices)
- 1 handful fresh basil, torn optional
- 2 tsp honey
Instructions
- Preheat oven to 475℉.
- Meanwhile, cut the cherry tomatoes into quarters, and then cut those pieces in half to make a smaller dice. It just takes a minute and is so worth it versus using a food processor.
- Spread the creme fraiche on your prebaked crust. It will be a thin layer. Top with the cherry tomatoes. Season with the garlic powder, salt and pepper. Add the mozzarella cheese.
- Bake for 8-10 minutes until cheese is melted and crust is golden. Remove from oven and immediately top with 2-3 slices of prosciutto torn into smaller strips. Add the sliced peaches. Carefully tear up one large ball of burrata cheese and scatter around the pizza. Finish with the sliced jalapeño, fresh basil and a drizzle of honey. Serve!
Nutrition
Want more burrata recipes for summer? Try Grilled Mango and Avocado Salad with Burrata. This pizza can also be made into Peach, Tomato and Burrata Crostini if you don’t have a pizza crust.
