Peach Burrata Prosciutto Pizza

• •1 lb pizza dough, store-bought or homemade
• •2 large peaches, ripe, thinly sliced
• •8 oz burrata cheese, torn into pieces
• •4 oz prosciutto, thinly sliced
• •2 tablespoon extra virgin olive oil
• •0.3 cup fresh basil leaves
• • to taste balsamic glaze
• • as needed flour or cornmeal, for dusting
• • to taste salt
• • to taste freshly ground black pepper

Instructions

1. 1

   Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. Otherwise, use a large baking sheet.

2. 2

   Lightly flour a clean work surface. Roll out the pizza dough into a roughly 12-14 inch circle or rectangle, depending on your preference and baking sheet size. Dust a pizza peel or the back of a baking sheet with flour or cornmeal, then carefully transfer the rolled dough onto it.

3. 3

   Brush the rolled pizza dough lightly with 1 tablespoon of extra virgin olive oil, leaving a small border for the crust. Season lightly with salt and pepper.

4. 4

   Arrange the thinly sliced peaches evenly over the olive oil-brushed dough. Distribute about half of the prosciutto slices over the peaches.

5. 5

   Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the peaches are slightly softened. Cooking time may vary based on your oven and dough thickness.

6. 6

   Remove the pizza from the oven. Immediately tear the burrata cheese into pieces and scatter them generously over the hot pizza. The residual heat will gently melt and soften the burrata.

7. 7

   Arrange the remaining prosciutto slices over the burrata and peaches. Garnish with fresh basil leaves. Drizzle with balsamic glaze, if desired, and a final touch of black pepper.

8. 8

   Slice the pizza into 4-6 pieces and serve immediately. Enjoy the warm, melty goodness!

Chef's Tips

• 💡**Hot Oven is Key:** A very hot oven (475-500°F or 245-260°C) is crucial for achieving a crispy crust quickly, mimicking a professional pizza oven. A pizza stone or steel will help achieve this even better.
• 💡**Don't Overload:** While tempting, avoid piling too many toppings on the pizza. This can make the crust soggy and prevent even cooking.
• 💡**Ripe Peaches:** Use ripe but firm peaches. They will soften beautifully in the oven without becoming mushy.
• 💡**Burrata After Baking:** Adding burrata after the pizza comes out of the oven ensures it remains creamy and luxurious, rather than drying out.
• 💡**Balsamic Glaze:** Don't skip the balsamic glaze! Its tangy-sweetness perfectly balances the richness of the burrata and the saltiness of the prosciutto.