Peach Street Recipe

Preheat and prepare dough

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a grill, preheat to high and oil the grate. On a lightly floured surface, stretch or roll the pizza dough into a 12" round. Transfer to a piece of parchment paper or a well-floured pizza peel. Brush the dough lightly with 1 1/2 tablespoons of the extra-virgin olive oil, leaving a slightly thicker rim for the crust. Sprinkle the 1 tsp fine sea salt evenly over the oiled surface.

Prepare wine-infused peaches

Core and slice the peaches into 1/4" wedges. In a small bowl, combine the white wine, granulated sugar, and lemon juice until the sugar dissolves. Add the peach slices and toss gently to coat. Let sit for 10–15 minutes at room temperature, turning once, so the peaches soften slightly and absorb the wine. Reserve the marinade; you'll spoon a little on the pizza before baking (about 1 tbs). Season the peaches lightly with the 1 tsp black pepper right before using.

Sweat the Vidalia onions

While the oven is heating, heat 1 tsp olive oil and 1 tbsp unsalted butter in a skillet over medium-low heat. Add the thinly sliced Vidalia onion and a pinch of salt. Cook gently, stirring occasionally, until the onions are soft and translucent but not browned, about 8–10 minutes. Remove from heat and let cool slightly.

Prepare prosciutto

Tear the prosciutto slices into bite-size pieces or strips. Prosciutto will be added after baking so it stays delicate and slightly crisp at the edges if desired.

Assemble the pizza

Scatter the shredded fontina evenly over the oiled dough, leaving the crust bare. Distribute the sliced fresh mozzarella over the fontina in an even layer, spacing pieces so the peaches and onions can show through. Arrange the lightly drained, wine-infused peach slices across the cheese—use about 8–10 slices, reserving the marinade and any juices. Dot the softened Vidalia onions evenly over the peaches and cheese. Drizzle about 1 tablespoon of the reserved white wine marinade lightly over the top in several small spots (this adds flavor and a touch of steam). Finish the assembly with a light drizzle of the remaining 1/2 tablespoon olive oil if desired.

Transfer and bake

Carefully slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbling and slightly browned at the edges. If using a grill, close the lid and cook for 6–9 minutes, monitoring to avoid flare-ups.

Add prosciutto and basil

Remove the pizza from the oven and immediately arrange the torn prosciutto pieces over the hot pizza so they warm and become slightly crisp at the edges. Scatter the torn fresh basil leaves across the pizza.

Season and serve

Drizzle the pizza with the optional 1 tsp aged balsamic vinegar in a light zigzag (or use a few drops). Finish with flaky sea salt (about 1/4 tsp) and a pinch (1/4 tsp) of cracked black pepper. Let rest 2 minutes, slice into 6–8 pieces, and serve hot.