Peaches might seem like an unusual pizza topping, but in this recipe, their sweetness is the perfect foil for salty, crispy prosciutto, creamy mozzarella and sharp arugula. We promise, once you try this, you'll be converted!
- Prep time 30 minutes
- Total time 2 hours & 15 minutes
Dough: In large bowl, whisk together 2 1/4 cups of the flour, the lemon zest (if using), salt and yeast. Using wooden spoon, stir in warm water and 1 tbsp of the oil until ragged dough forms.
Turn out onto lightly floured work surface; knead dough, dusting with some of the remaining flour, until dough is smooth, elastic and no longer sticky, about 8 minutes.
Transfer to greased bowl; turn to grease all over. Cover bowl with plastic wrap. (Make-ahead: Refrigerate for up to 24 hours.) Let rise in warm draft-free place until doubled in size, about 1 1/2 hours.
On lightly floured work surface, roll out or press dough into 12- x 17-inch rectangle. Fold in half, bringing short ends together; transfer to large rimless baking sheet; unfold. Brush with remaining oil; prick dough all over with fork. Bake on top rack of 500°F oven until crust is light golden, 10 to 15 minutes. Remove from oven.
Topping: Top crust with mozzarella, prosciutto and peaches. Return to oven; bake until bottom of crust is golden and crisp and cheese is melted, 10 to 15 minutes. Top with arugula and pepper; drizzle with balsamic glaze.
Tip from The Test Kitchen: If the peaches are too soft to cut down the middle and twist open, use a serrated knife to cut around the stone. If you don't have time to make fresh pizza dough, use store-bought!
Makes 4 to 6 servings.
Nutritional facts Per each of 6 servings: about
- Fibre 3 g
- Sodium 874 mg
- Sugars 5 g
- Protein 22 g
- Calories 466
- Total fat 20 g
- Potassium 325 mg
- Cholesterol 59 mg
- Saturated fat 8 g
- Total carbohydrate 47 g
- Iron 24
- Folate 43
- Calcium 23
- Vitamin A 7
- Vitamin C 5