Peach and Prosciutto Pizza with Basil and Maple Balsamic Reduction
- 32cm pizza dough , homemade or purchased
- 15ml olive oil
- 1 clove garlic , finely minced
- Salt and freshly ground black pepper
- 3 oz prosciutto
- 60ml ricotta cheese
- 140g fresh mozzarella, shredded
- 120 ml asiago cheese , shredded
- 1 1/2 medium fresh peaches
- 120 ml balsamic vinegar
- 30 ml maple syrup
- 15ml Flour
- 80ml slightly packed fresh basil leaves, chopped
Preheat oven to 220°C.
Pour balsamic vinegar and maple syrup into deep skillet over medium heat. Allow mixture to cook and simmer, until reduced to slightly under a 60ml, about 15 minutes
Lightly dust a sheet of parchment paper with flour. Unroll pizza crust.
In a small bowl, stir together olive oil and garlic. Brush mixture evenly over top of crust and evenly distribute garlic. Season with salt and pepper.
Layer prosciutto side by side to cover crust. Place dots of ricotta over pizza, then sprinkle with mozzarella and asiago cheese.
Cut peaches in half and remove pits. Cut peaches into slices. Layer peaches evenly over pizza. Transfer pizza to preheated oven. Bake 10 - 12 minutes until edges are lightly golden.
Remove from oven, sprinkle with fresh basil, and drizzle with maple syrup balsamic reduction.
Cut into slices and serve warm.