Peach, Prosciutto and Goat Cheese Summer Pizza
photo by Mme M
- Ready In:
- Make your own pizza crust or use a ready made crust of your choice.
- Brush the crust with a small amount of the olive oil.
- Arrange the peach wedges and cut or tear thin sliced prosciutto into pieces then arrange over the crust.
- Crumble the goat cheese over the peaches and prosciutto.
- Sprinkle the Herb de Provence over the pizza.
- Bake at 400 degrees for 10 to 14 minutes.
Questions & Replies
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We loved this pizza! We tried making our own crust using Recipe #80617 80617, though I probably won't use that crust again next time with this recipe. The blending of flavors in this pizza was fantastic! I really liked the savory flavor that the herbs de provence lent the dish. Like another reviewer, I was not sure how we would like the combination of fruit and meat, but the white peaches that I used blended perfectly with the prosciutto and the goat cheese (which I love). Thanks for a great pizza dish. We will definitely make this again. Made for ZWT5.
This pizza is delicious! We added fresh, chopped rosemary leaves and I highly recommend doing so. It went really well with the other ingredients. I also think this would work well with fresh apricots in place of the peaches. Next time, I think we will sprinkle a bit of sea salt all over the pizza. We LOVE this. Thanks so much for posting it!!!
This was wonderful! The tangy cheese and sweet fruit go together quite well with posciutto! I used two thin whole wheat pizza crusts, about 10 inches in size. I also added chopped mango and oregano (and a bit of canadian bacon to one of the halves for my meat loving DS) - and now the two pizza's are just a memory. I really enjoyed that this pizza doesn't have a tomato sauce - it kept everything tasting very 'fresh'! Made for ZWT5.
So yummy and so different!!! I had to unfortunately cheat a little bit...I'm not really a meat eater ...I thought about substituting the prosciutto with something but decide to give it a go with just the peaches, cheese and seasoning and see what happened!?! *I loved it!!!* It was a wonderful combination of flavors, and a whole new take on a fruit/cheese/bread type of meal/snack that my husband and I like to enjoy (carpet picnics!!) ...I used a few pinches of sea salt & mixed coarse peppers with the olive oil and basted it over a "Pillsbury" ready made pizza crust. I winged it by making my own take on herbs de'provence...mixing my own assorted thyme, basil, rosemary, sage, fennel...crushing them as fine as I could. The results were a wonderful surprise...I thought I would like it but I LOVED it!! I think that Tymestudio has come up with a very special, original and clever idea here!!! My husband loved it too...he wants me to make it ASAP with the prosciutto and even suggested we try thinly sliced smoked salmon (?!? -maybe)(the saltiness of some meat flavor would most likely give it another whole layer of flavor). The way I did it today was perfectly wonderful for me!! So glad to discover this hidden gem at the tail end of the ZWT3 - THANKS TYMESTUDIO!!
RECIPE SUBMITTED BY
I live on a Farm in the country not too far from Fort Worth, TX. I have an extensive herb garden and raise my own veggies each summer. My life is filled with horses and my dogs, Australian Shepherds who I run with in Agility trials many weekends throughout the year. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> <img src="http://i20.photobucket.com/albums/b224/dejectedwithstars/redborder-animate.gif"> <img src=http://i42.photobucket.com/albums/e347/Saturn6666/Banners/Photo_Video_577111733_orig.jpg>