Prosciutto & July Fire Peach Recipe

Preheat and prep

Preheat oven to 500°F (260°C) with a pizza stone or baking steel on the middle rack for at least 45 minutes. If using a heavy baking sheet, place it in the oven inverted to heat. Lightly flour a pizza peel or work surface with the all-purpose flour.

Place the unsalted butter in a small skillet over medium heat. Swirl occasionally; foam will form, then the milk solids will brown and give a nutty aroma (about 4–6 minutes). Remove from heat as soon as you see light golden-brown flecks and a toasted smell. Pour half of the brown butter (about 1 1/2 tbs) into a small bowl to cool slightly for brushing on the crust. Leave the remaining butter in the skillet.

Add the roughly chopped pecans to the still-warm skillet (with remaining brown butter). Toast, stirring constantly, until they are fragrant and lightly browned, 1–2 minutes. Sprinkle with 1/8 tsp kosher salt, toss, and transfer to a plate to cool.

In a small bowl, stir together ricotta, lemon zest, 1 tsp salt, and 1/4 tsp freshly ground black pepper until smooth and slightly fluffy. Taste and adjust seasoning — the ricotta should be bright and just barely salty to contrast the peach and honey.

On the floured surface, stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer the dough to the floured pizza peel or the back of a baking sheet.

Brush the outer 1/2-inch of the dough lightly with about 1 tbs of the cooled brown butter reserved earlier to promote browning.

Spread the seasoned ricotta in an even, thin layer across the center of the dough, leaving the buttered rim exposed (~3/4 cup ricotta used). Scatter the torn/sliced fresh mozzarella evenly over the ricotta.

Arrange the thin peach slices across the pizza in a single layer, overlapping slightly. Use all peach slices for even coverage.

Slide the pizza onto the preheated stone/steel and bake until the crust is golden and blistered and the cheese is bubbling, 7–9 minutes (timing will vary with oven and stone). Rotate the pizza halfway through baking for even color.

As soon as the pizza comes out of the oven, immediately drape the prosciutto slices over the hot pizza so they warm slightly and become pliable (the residual heat will soften but not melt them).

Whisk together the hot honey and 1/2 tsp apple cider vinegar to give the honey a bright counterpoint. Drizzle about 2 tbs of this hot-honey-vinaigrette evenly over the pizza. If you prefer more heat, add more hot honey to taste.

Scatter the toasted chopped pecans over the pizza, then brush or drizzle the remaining brown butter (or the reserved 1 1/2 tbs) lightly across the crust and peach edges for a nutty sheen.

Tear and scatter the fresh basil leaves over the top. Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil, a few grinds of black pepper, and a pinch (about 1/4 tsp) of flaky sea salt to taste.

Let the pizza rest 2 minutes, then slice into 6 pieces. Serve warm so the contrast between sweet peaches, salty prosciutto, nutty brown butter pecans, spicy honey, and creamy ricotta is at its peak.