Recipes from Readers: Prosciutto & Peach Pizza

Store-bought pizza dough may also be used.

For dough:
5 cups all-purpose flour, divided
1 ½ teaspoons instant or active dry yeast
1 ½ teaspoons sea salt
2 ¼ cups very cold water
1 tablespoon extra-virgin olive oil
2 tablespoons dark molasses

Toppings:
olive oil
16 ounces fresh mozzarella, sliced or pearls
8 ounces crumbled Gorgonzola
2 ripe peaches, sliced
4 ounces prosciutto, torn into pieces
½ cup pickled red onions
balsamic vinegar
fresh basil

1. Combine 4 ½ cups of the flour, yeast, and salt in a large mixing bowl. Add the flour mixture to the chilled water and mix until the flour is almost incorporated. Add the molasses and continue mixing until combined. The dough should feel slightly tacky.
2. Spread the remaining ½ cup of flour over a clean countertop or cutting board. Transfer the dough to the floured surface and knead until the flour is incorporated.
3. Place the dough in a bowl greased with olive oil. Cover and let rise at room temperature for approximately one hour, or until doubled in size.
4. Punch down the dough and divide it into six equal portions. Arrange the portions on a parchment-lined baking sheet, leaving space between each. Cover and let rise for another hour, or until doubled in size.
5. While the dough rises, place a pizza stone in the oven or on a grill and preheat to 525 degrees.
6. Place a dough ball on a lightly floured pizza peel and shape it into a 12-inch circle. Transfer the dough directly onto the hot pizza stone and bake for 2 minutes.
7. Remove the crust and brush lightly with olive oil. Top with mozzarella, Gorgonzola, prosciutto, sliced peaches, and pickled red onions.
8. Return the pizza to the stone and bake for another 4 to 6 minutes, or until the crust is golden brown and the cheese has melted.
9. Remove from the oven and finish with a drizzle of balsamic vinegar and freshly torn basil.

More From Our Sep-Oct 2026 Issue

• Recipes from Readers: Prosciutto & Peach Pizza
• Restaurant Spotlight: Oakview Public House
• Woman to Watch: Susan Weis
• Chronicles of an HOA: The Enclave at Sunset Lake, (Final Installment … For Now)
• Dig In & Drink Up: Korean-Inspired Bowls
• Meet & Greet: Jana Clinard Harris
• See & Do: September to October 2026
• Nonprofit Spotlight: The Hope Closet
• Backyard Bliss