Summer Pesto and Prosciutto Pizza Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Summer Pesto and Prosciutto Pizza

YUMMLY(2)
Robin: "It turned out great. I separately crisped the pro…" Read More
10Ingredients
60Minutes
560Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Description

This gorgeous pizza features an usual and crowd-pleasing combination of sweet summer stone fruit, salty prosciutto, vibrant fresh basil, and pillowy pockets of burrata cheese. Finished with a decadent drizzle of tangy balsamic glaze, it will keep you coming back slice after slice. The recipe is a Yummly original created by Jamie Vespa, MS, RD.

Ingredients

US|METRIC
4 SERVINGS
  • 16 ounces refrigerated pizza dough (1 ball fresh pizza dough)
  • flour (for rolling)
  • 1/2 cup refrigerated basil pesto
  • 1 1/2 cups shredded mozzarella cheese (low-moisture)
  • 1/2 cup red onion (thinly sliced about 1/8 inch thick)
  • 1 peach (or nectarine, medium, or 2 small apricots, pitted and sliced about 1/3 inch thick)
  • 4 ounces burrata (cheese, or fresh mozzarella)
  • 2 ounces thin-sliced prosciutto
  • 1/4 cup fresh basil leaves (small; or tear larger leaves)
  • 1 tablespoon balsamic reduction (also called balsamic glaze)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Let pizza dough sit at room temperature for at least 30 minutes.
    2. When ready to roll out the dough, preheat oven to 500ºF. Place a pizza stone or sheet pan in the oven while it preheats. Gently start pulling dough from all sides to gradually expand it to about 6 inches in diameter. (If you’re too aggressive, the dough could tear.)
    3. Set a large piece of parchment paper about 14 inches squares on a work surface, sprinkle with flour, and place dough on top. Use a rolling pin to roll out dough, starting in the center and working outward toward the edges but not rolling over them, to create a round about 12 inches wide and ¼ to ⅓ inch thick. If dough sticks to rolling pin, sprinkle it with a little flour. Pierce dough multiple times with a fork to help prevent it from bubbling up as it bakes.
    View 4 More StepsDiscover more recipes from Yummly

    NutritionView More

    Unlock full nutritional details with subscription

    560Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories560Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol65mg22%
    Sodium540mg23%
    Potassium190mg5%
    Protein27g53%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate67g22%
    Dietary Fiber3g12%
    Sugars12g24%
    Vitamin A10%
    Vitamin C8%
    Calcium45%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(2)

    Robin 8 days ago
    It turned out great. I separately crisped the prosciutto before adding it.
    April D. 9 days ago
    So. Good! I kept ingredients all the same, and it was incredible! Do not forget the balsamic glaze. You need something to cut through the very strong savory and salty flavors of the pizza. I did, however, make some process mods. First, I prepared the pizza on a silicone mat while the pizza stone preheated with the oven. Second, I set the temp to 450 not 500. When the oven was heated I set the mat on top of the hot pizza stone for 10 mins. After 10 mins, I added the prosciutto and basil and cooked for 3 more mins. Finally, added burrata, and baked for 3 more mins. Added glaze after cooking. OMG. It was so golden and so crisp! I wasn't sure if that would occur with use of the silicone mat but yes. Yes it did! Did I set the smoke detector off? Yes, yes I did! 😂

    PlanShop