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Peach, Stracciatella and Prosciutto Pizza

As summer starts to wrap up (as we noted by my last post) peaches are still in season and they're on sale! I'm not usually one to just eat a peach for a snack, but I love cooked peaches of all sorts, so I felt this was the time to use them.

Since I've been at Hy-Vee for my internship, I've had the opportunity to try out a variety of new cheeses, one of which being Stracciatella. Stracciatella is basically the inside of Burrata. It's stringy, creamy and delicious, and I felt the best way to use it would be on a fresh summer pizza.

Enter this recipe. Peach and prosciutto is a natural combination, and you can't go wrong with basil and balsamic. Along with the Stracciatella, I decided to go with a pesto base for a little added flavor. I used a homemade carrot top pesto (let me know if you want a recipe for that), but you can really use any pesto. I prefer a crispy prosciutto, so I added mine before baking, but you can add it afterwords with the cheese and basil if that's your preference.

Here's the best part about this pizza: it's cooked in a cast-iron skillet, which means a crispy crust--and nobody wants a soggy crust. I invested in this cast-iron skillet at the end of last year, and I regret not getting one sooner. It's the perfect tool to get a nice crisp on anything, especially since we don't have a grill. You could also use a pizza stone or pan, but I think this gives a better flavor. Whatever way you make it, just make it. SO fresh and yummy to enjoy while the weather is still decent. Enjoy!

Peach, Prosciutto and Stracciatella Pizza

Makes: one 12" pizza

Time: 2 hours



  • 3 cups flour

  • 1 cup + 1 tbsp water

  • 1 tbsp honey

  • 2 1/4 tsp dry active yeast

  • 1 tbsp olive oil

  • 1 tsp salt


  • 1 colorado peach, sliced

  • 2 oz prosciutto

  • 1/2 cup pesto

  • 1/4 cup basil, thinly sliced

  • 2 oz Stracciatella cheese (or Burrata )

  • Balsamic glaze


I. In a medium bowl, combine the flour and salt.

II. Warm the water and honey in a small pot until it reaches 110 degrees F. Add the yeast to the top of the warm water and wait 5 minutes for the mixture to become frothy.

III. Add the oil and yeast mixture to the flour and mix well using your hand. Knead 8-10 times until everything is combined. Place the dough ball in a well greased bowl and cover with plastic wrap. Let rise until doubled, or 90 minutes.

IV. Once risen, knead the dough for another 60 seconds. Cut the dough in half. On a well floured surface, roll one half into a 12 inch circle. Save the second half for a later date.

V. Place a 12" cast iron skillet over medium-high heat. Once the skillet it hot, sprinkle the bottom with flour, and place the dough on the skillet.

VI. Once the pizza dough begins to bubble, top with the pesto, peaches and prosciutto. Bake at 450 degrees F for 12-15 minutes, or until edges are slightly browned and the prosciutto is crispy.

VII. After removing the pizza from the oven, top with basil, Stracciatella and balsamic glaze. Cut into slices and devour!


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