Wondering what to do with all those fresh summer peaches? Make pizza! This sweet-and-savory pizza is perfect for summer and can be baked in the oven or cooked in a pizza oven.
1/2 pound pizza dough
1 tablespoon olive oil
1 tablespoon fresh thyme
2 cloves garlic, chopped
3 teaspoons honey, divided
2 teaspoons fig preserves or onion & garlic preserves
1/2 cup shredded mozzarella
3/4 cup shredded gouda
3/4 cup shredded fontina
3 ounces prosciutto, torn
1 peach, thinly sliced
1 fresh jalapeño, thinly sliced
1 tablespoon balsamic vinegar
Fresh basil
Flaky sea salt
For a pizza oven: Preheat according to the manufacturer's directions. Toss the peach slices with 1 teaspoon honey and the balsamic vinegar, then lightly grill them on an outdoor grill or grill pan for 30-60 seconds per side, just until softened and lightly marked.
For a conventional oven: Preheat your oven to 450°F. Toss the fresh peach slices with 1 teaspoon honey and the balsamic vinegar—no need to grill them.
Stretch the pizza dough into a 10-12 inch circle.
Spread the fig preserves evenly over the dough. Sprinkle with the chopped garlic and fresh thyme, then drizzle with the remaining 2 teaspoons honey.
Top with the mozzarella, gouda, fontina, peaches, prosciutto, and jalapeño slices. Drizzle with olive oil.
Pizza Oven: Cook for 60-90 seconds, rotating as needed, until the crust is puffed and lightly charred and the cheese is melted.
Conventional Oven: Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbling.
Finish with fresh basil and a sprinkle of flaky sea salt. Slice and enjoy!
