Ingredients
16ozpizza dough,homemade or store bought
1tbspolive oil
1garlic clove,finely minced
Salt and freshly ground black pepper
3ozprosciutto
½cupricotta cheese
5ozfresh mzarella,diced into small cubes
½cupasiago cheese,shredded
1½medium peaches,fresh
1cupbalsamic vinegar
¼cuphoney
Flour,for dusting
⅓cupbasil leaves,slightly packed fresh, chopped
Preparation
Place pizza stone in oven and preheat oven to 450 degrees F. Let pizza stone preheat with oven and rest 30 minutes; assemble pizza during last 10 minutes or so.
Meanwhile, pour balsamic vinegar and honey into a large and deep skillet. Set skillet over medium heat, allow mixture to cook and simmer for about 15 minutes, until reduced to slightly under a ½ cup.
Stir mixture occasionally during first 5 minutes, then stir constantly during last 10 minutes.
Lightly dust a sheet of parchment paper (about 14-inch long) with flour. Stretch and shape dough into a 12½-inch round.
In a small bowl, stir together olive oil and garlic. Brush mixture evenly over top of the crust, working to evenly distribute garlic. Season crust lightly with salt and pepper.
Layer prosciutto over crust into an even layer, aligning pieces side by side. Dollop small portions of the ricotta over pizza, then sprinkle with mozzarella cubes and asiago cheese.
Cut peaches in half and core. Laying peaches with sliced side down, cut peaches into slices, slightly over ¼-inch thick. Layer peaches evenly over pizza.
Using a pizza peel, transfer pizza on parchment to preheated pizza stone in oven. Bake for 10 to 12 minutes until edges are lightly golden.
Remove from oven, sprinkle with fresh basil, and drizzle with honey balsamic reduction; store left over reduction in fridge.
Cut into slices and serve warm.
