This pesto peach pizza is truly divine. Grilled to perfection, it’s finished with creamy burrata, thinly sliced prosciutto, plenty of Parmesan and fresh herbs — an ideal summer pizza.
This pizza hits all the Ps.
Pesto, peach, prosciutto — the combination is irresistible.
I adore peaches on pizza. They’re unexpected yet pair beautifully with cheeses, herbs, tomatoes or even chicken and vegetables. You might be surprised at first, but once you try peaches on pizza you’ll wonder why you waited so long to combine them with savory toppings.
I’ve used peaches on pizza before — a peach and corn pizza is one of my favorite summer pies, and a peach ricotta pizza with spicy microgreens is another winner. Now you have a few great peach pizza options to choose from.
Peaches and pesto are a perfect match — bright, herbaceous and slightly sweet. The pairing works on salads, sandwiches, appetizers and of course pizza. Use your favorite pesto: classic basil, or try kale, pistachio or arugula pesto for a different twist.
The pizza’s star ingredients are pesto, peaches and prosciutto — and there’s also burrata. Yes, burrata. Its creamy center makes this pizza extra special.
Grilling the pizza gives the crust a crisp exterior, a chewy interior and a delicious smoky char. It’s one of my favorite ways to make pizza in summer.
When grilling pizza, preparation and speed are essential. Have everything ready: thinly sliced peaches, pulled-apart burrata on a plate, and pesto with a spoon and spatula. Working quickly helps the dough transfer smoothly from the peel to the grill.
This flavor combination is one of my new favorites: herb-forward, fresh, cheesy, sweet and savory, all on a crunchy, chewy grilled crust. Honestly, it doesn’t get much better.
Pesto Peach Pizza with Prosciutto & Burrata
Peach, Pesto and Prosciutto Pizza
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Ingredients
Dough
- ½ cup warm water
- 1 ½ teaspoons active dry yeast
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 ¼ cups all-purpose flour
- 1 teaspoon salt
- flour and coarse cornmeal for dusting
Toppings
- ½ cup pesto
- 8 ounces burrata, pulled apart
- 2 medium peaches, thinly sliced (peel optional)
- 3 ounces thinly sliced prosciutto
- ¼ cup Parmesan, for topping
- fresh basil leaves, for topping
Instructions
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In a large bowl, combine warm water, yeast, honey and olive oil. Stir, then let sit until foamy, about 10 minutes. Add flour and salt, mixing until the dough comes together but remains sticky. Form into a ball and knead in the additional ½ cup flour on a floured surface until smooth and elastic. Lightly oil the bowl, place the dough inside, cover and let rise in a warm spot for 1 to 1½ hours.
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After rising, punch the dough down and shape it on a floured surface with a rolling pin or your hands, working it as thin as you like. Cover with a towel and let it rest briefly.
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Preheat the grill to high for 10–15 minutes, aiming for about 450–500°F. If the heat is too high, lower it slightly before cooking.
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Have the burrata, pesto and sliced peaches at the ready so you can assemble quickly.
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Coat a pizza peel generously with flour and coarse cornmeal to prevent sticking.
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Quickly transfer the shaped dough to the prepared peel, flouring the bottom well. Spread pesto over the dough, leaving about a ½-inch border. Top with pulled-apart burrata and the sliced peaches.
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Use a spatula or second peel to slide the pizza onto the grill grates. Reduce the heat directly under the pizza to low for that burner, close the lid and cook until the crust is bubbly and golden, about 5–8 minutes depending on thickness. Rotate as needed for even cooking.
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When done, move the pizza to a cutting board. Top with prosciutto, a sprinkle of Parmesan, fresh basil and extra pesto if desired. Slice and serve.
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That burrata really is everything.