I had some of the Whipped Feta, from this blog post, left over in my fridge, so I spread a layer of it over my dough, and then topped it with thin strips of proscuitto.
Then I added a few chunks of fresh mozzarella. You don’t want to go too crazy with the mozzarella because it will also release some moisture and you don’t want it weighing it down too much.
The final piece is slices of fresh, sweet, juicy peaches.
I like to cook my pizzas in my pizza oven, but you can easily do it in your regular home oven, or even on your grill. You can find instructions on the oven-bake method in the blog post with the crust recipe.
One thing that’s not required, but takes this pizza totally over the top is Rosemary Olive Oil and Raspberry Balsamic vinegar drizzled on top after.
The sweet peaches balance the salty proscuitto and the tangy feta gives it another flavor component.
The mozzarella provides the creaminess and everything gets toasty and brown and caramelized when it cooks at high heat. A little fresh basil is the perfect finishing touch. Plus that rosemary olive oil and sweet balsamic.
I could easily eat that entire pizza myself. (How I know this shall remain unspoken.) Go grab yo’self some peaches and make this pizza!
