Marinated yellow peaches, whole milk mozz, creamy burrata, prosciutto and chives on our scratch sourdough crust.

Position a pizza stone or baking steel in the lowest oven rack and preheat oven to 500°F (260°C) for at least 45 minutes. If you don't have a stone, invert a heavy baking sheet and preheat it.

Preheat oven

Stretch or roll the room-temperature sourdough dough to a 12-inch round on a lightly floured surface, leaving a slightly thicker rim for the crust. Transfer to a peel or parchment paper for easy transfer.

Brush the dough lightly with 1 tablespoon extra-virgin olive oil, leaving the rim bare. Sprinkle the base with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper.

Prepare the peaches: bring a pot of water to a gentle boil. Score a small 'X' at the bottom of each peach. Blanch peaches for 20–30 seconds, then transfer to an ice bath. When cool, slip off skins and halve or slice into 1/4-inch wedges (about 1/4-inch thick).

Whisk the marinade: in a bowl combine 2 tablespoons extra-virgin olive oil, 1 tablespoon white balsamic vinegar, 1 teaspoon honey, 1 teaspoon fresh lemon juice, 1 tablespoon fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes (if using). Taste and adjust balance of sweet/salty/acidity.

Toss peach slices gently in the marinade to coat. Let marinate at room temperature for 15–30 minutes while prepping the rest of the pizza. Reserve any excess marinade to brush lightly on the crust if desired.

Top the pizza: arrange the thin slices of whole-milk mozzarella over the oiled dough, leaving the rim exposed. Distribute marinated peach slices evenly over the mozzarella. Avoid overloading — aim for a single layer so the peaches roast rather than steam.

Bake: transfer the pizza to the preheated stone or baking steel (use parchment if needed). Bake at 500°F (260°C) for 7–10 minutes, rotating once for even coloring, until the crust is blistered and golden and the mozzarella is melted and bubbling.

Finish immediately: remove pizza from oven and let rest for 1 minute. Tear or place 1–2 balls of burrata in the center (if large, tear into pieces). Arrange prosciutto slices around/over the burrata and peaches so the prosciutto warms but does not crisp.

Drizzle the remaining 1 tablespoon extra-virgin olive oil over the finished pizza (and any reserved marinade very lightly, if desired). Scatter finely snipped chives, microgreens or arugula (if using), and finish with flaky sea salt and freshly ground black pepper. If desired, drizzle 1 tablespoon aged balsamic glaze sparingly over the top.

Slice the pizza into 6–8 slices. Encourage guests to break into the burrata so the creamy center mixes with peaches and melted mozzarella. Serve immediately.

Leftovers: store wrapped in the refrigerator for up to 1 day. Reheat briefly in a 400°F oven for 5–7 minutes to refresh crust; add fresh burrata when serving.

sourdough pizza dough (room temperature, stretched to 12-inch)

extra-virgin olive oil

sea salt

freshly ground black pepper

ripe yellow (clingstone or freestone) peaches

white balsamic vinegar

honey

fresh lemon juice

fresh thyme leaves (or 1/2 tsp dried thyme)

salt

red pepper flakes (optional)

whole-milk mozzarella (fresh ball), thinly sliced

burrata (room temperature)

prosciutto, thinly sliced

fresh chives, finely snipped

microgreens or arugula (optional, for garnish)

flaky sea salt (for finishing)

freshly ground black pepper (for finishing)

aged balsamic glaze (optional, for drizzle)

Summer Stone Fruit & Burrata

Make Summer Stone Fruit & Burrata Recipe in just 1h 15m. Marinated yellow peaches, whole milk mozz, creamy burrata, prosciutto and chives on our scratch sourdough crust.

Summer Stone Fruit & Burrata Recipe

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