Pair with Reds

Pizza With Peaches & Prosciutto


  • 2¾ cups all-purpose flour
  • 2 tsp quick-rising instant dry yeast
  • 1 tsp salt
  • 1¼ cup hot water
  • 1 Tbsp extra-virgin olive oil
  • Pinch of sea salt and fresh cracked pepper
  • ¼ cup olive oil, divided
  • 2 Tbsp balsamic vinegar
  • 2 medium peaches, sliced
  • ¼ cup pesto
  • 8oz fior di latte or fresh mozzarella, torn into bite-sized pieces
  • 4oz sliced prosciutto
  • 2 cups baby arugula
  • ¼ cup toasted, roughly chopped hazelnuts

  • Pizza Dough: In a bowl, combine flour, yeast and salt.
  • With wooden spoon, gradually stir in water and oil, using hands if necessary, until ragged dough forms.
  • Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic, adding more flour 1 tbsp at a time, if necessary.
  • Dough should be soft and supple, not dry.
  • Place in large greased bowl, turning to grease all over.
  • Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
  • In bowl, combine 2 tbsp of the oil, vinegar, salt and pepper.
  • Add peaches and toss to coat.
  • Reserving any vinegar mixture, place peaches on greased grill over medium heat; close lid and grill, turning and brushing occasionally with vinegar mixture, until browned and tender, about 6 minutes.
  • On lightly floured surface, stretch dough to about 16x12inch rectangle, using rolling pin if necessary.
  • Brush with remaining oil.
  • Place oiled side down, on grill; cook, uncovered, until bubbles form on top and bottom is grill marked, about 3 minutes.
  • With tongs, turn; close lid and grill just until no longer doughy underneath, about 1 minute.
  • Transfer to baking sheet.
  • Reduce heat to medium-low.
  • Brush grill marked side of pizza with pesto and top with grilled peaches and fior di latte.
  • Transfer to grill; grill, covered, until cheese is melted and bubbly and underside is browned, 5 to 8 minutes.
  • Carefully transfer to large cutting board.
  • Top with sliced prosciutto, arugula and hazelnuts.
  • Serve immediately drizzled with olive oil.
  • Serves 8.



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