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Hi Friend!
This recipe is the first one coming to you from Dominican Republic. With summer in full swing, peaches are perfectly ripe and here in the Caribbean they are just insanely good. Not to mention, scoring some purple basil! Can we take a moment for my heart’s content? So, after a quick supermarket run (my first one since our move and I have so much to say – stay tuned) I made this summer-inspired pizza. Super easy and perfect as a quick (lazy) summer lunch and/or dinner option.
As always, I hope you give this one a try.
Peach and Proscuitto Pizza Recipe:
Serving Size: 2-4 people (depending on portion size)
Prep Time: Approximately 10 minutes
Cook Time: 10-12 minutes
Ingredients:
- 2 Stone Fire naan breads
- 2 ripe peaches, sliced
- 8 oz fresh mozzarella, sliced
- 4-6 slices prosciutto, torn
- 2 tablespoons olive oil
- A pinch of oregano
- A pinch of garlic powder
- Salt and pepper to taste
- Fresh basil leaves, torn (I used purple basil, also known as sweet basil. A bit more intense and sweeter in flavor than your green basil, and the color…oh, the color is just chef’s kiss).
- Drizzle of balsamic glaze
Method:
Preheat your oven to 425°F (220°C) and place the naan breads on a baking sheet. Brush each one with olive oil to ensure a crispy base. Season with oregano and garlic powder. Next, arrange the sliced mozzarella evenly over the naan bread. Then, lay the peach slices over the cheese. Tear the prosciutto into smaller pieces and distribute them across the peaches and mozzarella. Sprinkle a pinch of salt and pepper over the pizzas to enhance the flavors.
Place the baking sheet into the preheated oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly, and the naan bread edges are golden brown.
Lastly, remove the pizzas from the oven. Drizzle the balsamic glaze over the top and sprinkle with torn fresh basil leaves. Slice and serve immediately.
As always, enjoy this delicious summer-inspired pizza! It will not disappoint.
