3 Cheese Prosciutto Peach Pizza.

3 Cheese Prosciutto Peach Pizza: Fresh pizza dough topped with garlic, fresh thyme, chili flakes, and plenty of melty cheese – mozzarella, creamy gouda, and sweet fontina! Add a layer of thinly sliced peaches and torn prosciutto just before cooking. This pizza has just the right amount of sweet peaches, salty prosciutto, spice, basil, and cheese! Every last bite of this pizza is delicious, and the honey on top adds a special touch. There never seem to be enough slices to go around!

I’ve wanted to share my peach pizza for so many summers, but for some reason or another, I am just now doing so. This is the recipe I come back to every summer. There’s nothing fancy or overly different here, but it’s so delicious. The combination of sweet peaches, savory cheese, and salty prosciutto will always be a summertime favorite.

I can’t remember how this pizza originally came to be. The way I’ve made it over the years changes depending on what I have on hand. Sometimes, I’ll use pepperoni instead of prosciutto, and sometimes, I’ll mix up the cheese. But the peaches and basil are the obvious constants. I love them so much.

This is the perfect summer pizza. I know some of you might find it odd topping pizza with peaches, but the sweet/savory combination shouldn’t be knocked. It really is so good.

These are the details

Step 1: the pizza dough

I do make my own dough, but feel free to pick up your favorite store-bought dough. I love the options from Trader Joe’s or Whole Foods.

If you want to make your own dough, try making it a day or two ahead of time. I’ve been loving doing this. The dough comes out like a pizza shop every single time I bake it. The resting time allows it to develop more flavor while also creating a chewier crust. It’s perfect!

Just make sure your dough is at room temperature. This will certainly make shaping your pizzas much easier. If the dough is too cold, it will not stretch easily.

Step 2: the oven

Transfer the dough to a baking sheet or try using a baking stone. If you use a baking stone, heat your oven to the highest setting possible; for me, that’s 500. Be sure to preheat the stone for at least an hour prior to baking.

Step 3: the toppings

Now that the dough is rolled out, you can add your toppings. This is a no-fuss pizza; simply layer everything on and then bake.

I apply olive oil to the crust, then fresh thyme, garlic, and chili flakes. I add honey and fig preserves, and then I layer on the cheese.

For the cheese, I love a good melty cheese. Mozzarella, gouda, and fontina are perfect with these flavors!

Next, toss the peaches with balsamic vinegar and add a pinch of sea salt.

Then add the peaches and prosciutto to the pizza. Bake the pizza until the prosciutto is crisp. Add handfuls of fresh basil leaves as soon as you pull the pizza out of the oven. It’s going to smell so yummy!

Slice and enjoy each slice warm! It’s perfect for any summer night!

Looking for other pizza recipes? Here are some favorites.

3 Cheese Lemon Basil Pizza

Pull Apart Roasted Garlic Pizza Dip Sliders

Pesto Pizza with Feta Stuffed Crust

Sheet Pan Buffalo Chicken Pizza

Easy Sheet Pan Tomato Herb Pizza

Pesto Potato Burrata Pizza with Spicy Arugula

Calabrian Chili Roasted Red Pepper Pizza

Lastly, if you make this 3 Cheese Prosciutto Peach Pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!