I am back with a new pizza for you! I found some peaches the other day. Big, juicy ones that screamed: ‘grill me!’. We had them with some ice cream and cookie crumbs for dessert and I made this grilled peach labneh and prosciutto pizza for our Friday pizza night.
If you ask me, this is the ultimate summer pizza. So colorful and bursting with flavor! The combination of salty prosciutto, tangy labneh and sweet, caramelized peaches is just amazing. I also topped it with arugula and some basil for some earthy tones. This grilled peach labneh and prosciutto pizza is easy to make; use my recipe for whole wheat pizza dough and half the work is done.
How I make this grilled peach prosciutto pizza?
This pizza is actually assembled after it is baked. So I actually start by making a simple margherita pizza and add the toppings afterwards.
make the yogurt cheese
To make labneh, yogurt cheese, all you need is yogurt (which can be a non dairy type of yogurt or ‘regular’), a large piece of cheese cloth, a strainer and a bowl to hang the strainer in (find a good bowl-strainer combo).
So, I set the strainer on the rim of the bowl, I spread out the cheese cloth in the strainer making sure the overlap is the same on all sides (so centered), and pour the yogurt in the cheesecloth. The purpose is that liquid is extracted from the yogurt and drains through the cheese cloth and strainer into the bowl. This will take a while, so I close the cheesecloth by tying it together with an elastic band or a piece of string, and then I refrigerate it overnight. The next morning my cheese is ready. For this pizza I added a pinch of salt and lemon zest to the yogurt before pouring it into the cheesecloth.
The next day the yogurt has turned into a creamy soft cheese. I roll little balls from it (or just pull pieces off) and drizzled some olive oil on before using them on the pizza.
make the pizza dough
Pizza dough is easy to make. I always make it with whole wheat flour to make it a bit more healthy. Activate the yeast – make the dough – let it rest for an hour – divide it in 4 pieces – roll it out, that’s it. Just follow this simple whole wheat pizza dough.
grill the peaches
Whether it is on the bbq, grill pan or just in a hot skillet peaches can be caramelized by grilling them on a hot surface. Just slightly brush them with olive oil so they won’t stick to the pan. I usually grill the peaches while the dough is rising.
roll out the dough
Once the dough has doubled in size, I prepare a round (pizza) baking tray. I lightly grease it and sprinkle a bit of flour on it which I spread out in a very thin layer all over the baking tray (by shaking the tray). Now I roll out the dough using a bit of flour on my work space and rolling pin to prevent the dough from sticking to it.
make and bake a simple pizza
I spread some (homemade) tomato sauce on the roll out pizza and only sprinkle a bit of finely grated parmesan on it (I want this pizza to be light and let the peaches be the star of the show, so no mozzarella). I bake the pizza in a super hot, preheated oven for 4-6 minutes or until the edge start to get golden brown.
Garnish the pizza
Once the pizza comes out of the oven I garnish it with fresh basil leaves and/or arugula, yogurt cheese, the grilled peaches, prosciutto, and an optionally (but so good thus recommended) a drizzle of balsamic vinegar and olive oil. And that is it!
I love this pizza so much; the combination of the peaches’ sweetness, the salty prosciutto and the light tartness of creamy cheese is just so incredibly good! I hope you will fall in love with it too. It is
just the right ratio sweetness-saltiness – fresh and light – easy to make – and oh so delicious
Love pizza? Check out my caprese pizza, eggplant parmesan pizza, family sheet pan pizza, mini pizza buns, and tortilla pizza.
Grilled peach prosciutto pizza
Equipment
- large cheese cloth
- strainer + bowl
- round (pizza) baking tray
Ingredients
labneh/yogurt cheese
- ½ lb yogurt (type of choice. I used regular cow's milk yogurt but works with non dairy yogurt as well)
- 1 lemon (zest)
- 1 pinch sea salt
- 1-2 tbsp olive oil
Pizza
- 1 batch whole wheat pizza dough* (for 4 pizzas. See notes*)
- ½-¾ cup tomato sauce (homemade** or store bought)
- 4-6 tbsp parmesan (finely grated)
- 1-2 tsp dried oregano (optional)
Garnishing
- 4 ripe peaches (halved or cut into quarters)
- 10-12 slices prosciutto (leave it out to keep it vegetarian)
- 1-2 cups fresh basil leaves and/or arugula
- a drizzle olive oil (optional)
- a drizzle balsamic vinegar (optional)
Instructions
To make the labneh/ yogurt cheese (not included in total time)
- To make labneh you will need a strainer and a bowl that fit together perfectly (the strainer should be able to hang in the bowl without falling in). Hang the strainer in the bowl. Spread out the cheese cloth in the strainer. Make sure the overlap is the same on all sides (so centered).
- Add salt and lemon zest to the yogurt and stir.
- Now pour the yogurt in the cheesecloth. The purpose is that the liquid is extracted from the yogurt and drains through the cheese cloth and strainer into the bowl. Close the cheesecloth by tying it together with an elastic band or a piece of string and refrigerate overnight.
- The next day the yogurt has turned into a creamy soft cheese. You can roll little balls from it (or just 'break off' pieces) and drizzled some olive oil on them before using them on the pizza.
Pizza
- Make the pizza dough by following the steps in this recipe: whole wheat pizza dough. The dough will come together within 10-15 minutes. The dough needs an hour to rise though so keep that in mind.
- Preheat the oven to approx. 465F/240C (or as high as your oven will go) while the dough is rising (depending on your oven this will take about 15-20 minutes).
Grill the peaches
- While the pizza dough is rising, grill the peaches. Either do it on the bbq, in a grill pan or just in a hot skillet. Cut the peaches (you can peel them, but you don't have to; whatever your preference is) and brush them with a little bit of olive oil. Now place them cut side down on the hot bbq/(grill)pan for just a couple of minutes until slightly charred.
Bake the pizza
- Prepare a round (pizza) baking tray by lightly greasing it and dusting it with a bit of flour (or use a pizza stone if you have one).
- Roll out the dough using a bit of flour on your work space and rolling pin to prevent the dough from sticking to it.
- Spread some (homemade**) tomato sauce on the rolled out pizza dough and sprinkle it with a bit (or lots) of finely grated parmesan and a little bit of oregano.
- Bake the pizza for 4-6 minutes or until the edge start to get golden brown.
Garnish the pizza
- When the pizza comes out of the oven garnish it with yogurt cheese balls, the grilled peaches, prosciutto (or leave out if you prefer veggie pizza), fresh basil leaves and/or arugula and (optionally) a drizzle of balsamic vinegar and olive oil. Slice your grilled peach pizza and enjoy!
Notes
DID YOU MAKE THIS RECIPE?
If you like this recipe, please consider rating it with the star rating system and leave a comment below – it’s so helpful for us and other readers. Thank you! And don’t forget to snap a picture if you make this and tag @familicious.kitchen on Instagram and hashtag it #familicious. Awesome! You can also find us on Facebook and Pinterest.
Leave a Reply