Gluten free Peach and Prosciutto Pizza is a wonderful balance of sweet and salty on pizza dough. It is top 8 allergen free, with a vegan option in our adaptation section. Perfect for those summer pizza nights.
- We Solved That With Make Your Own Pizza Night!
- Peach and Prosciutto Pizza, Summer Flavours
- For Our Peach and Prosciutto Pizza You Need the Following:
- Directions and Tips To Save Time When Making Peach and Prosciutto Pizza
- Adaptations To Make This Summery Pizza Vegan
- Our Storage and Re-Heating Tips of Peach and Prosciutto Pizza
- What To Serve With This Grilled Peach and Prosciutto Pizza
- Other Recipes You May Enjoy
- 📖 Recipe
Peach and prosciutto pizza is one of our favourite summer pizzas. We do pizza night every Friday night with our family. It has been a tradition for as long as we can remember. We make our own dough, super easy with this recipe for GF and top 8 free pizza dough. The kids get to put their own toppings on their pizza. It was such a huge money saver before we had all the allergies figured out because our four kids could never agree on pizza from a shop, so it got really expensive very quickly.
We Solved That With Make Your Own Pizza Night!
The kids each stick with the same pizza each week and us adults like to change it up depending on the season. We have had all sorts of different mixes like dill pickle pizzas, Mediterranean, some with fruit, some with loads of meat. This one is our summer pizzas favourite by far!
Peach and Prosciutto Pizza, Summer Flavours
One thing we love about summer is all the fruit. We put it on pretty much everything, when we aren’t eating it whole because we love it so much. That is why we made our summer peach and prosciutto pizza recipe.
For this recipe we had grilled a few peaches that were left over so we paired them with a nice salty prosciutto, vegan feta, and fresh arugula or rocket leaves on a pizza crust. The salty smokes meat and the extra sweetness from grilling the fruit really work well together, so we had to make it a couple of times in a row. We loved it that much!
The sauce on our peach and prosciutto pizza is a nut free pesto made from roasted sunflower seeds and young garlic scapes. Mild enough to not over take the peach flavour but still enough bite to get a good garlicky taste. You can find the recipe for Wild Garlic Pesto on our site.
For Our Peach and Prosciutto Pizza You Need the Following:
We adore our Gluten Free Vegan Pizza Dough recipe. It is the best one we have found for our allergen needs. You can use a frozen plain crust too. It may cook quicker or be at a different temp, just follow their instructions. You can find
This pizza really needs a pesto sauce and we can’t have nuts so we put our sunflower based wild garlic pesto on this peach and prosciutto pizza.
Best grilled but can be sautéed on the stove in a tiny bit of neutral oil until the peaches soften if you don’t have a grill. The pre-cooking brings out the sweetness in the fruit and let’s you use slightly firmer peaches if they aren’t super ripe yet.
We found safe for us meats at in our deli section. We cannot use the deli counter because of cross contamination but there are a few packaged brands we followed up on that suit our needs. Checking for allergens is tricky in processed meats as the alternate names are sometimes used, we have noticed.
We say crumble but it is really more like rip and tear or cut in cubes. Most vegan fetas are coconut based and have the consistency of coconut oil rather than a firm feta. Keep this in mind when cooking it. It can melt in a flash so if you want to have it firmer put it on the pizza after it is out of the oven. Violife has a great vegan feta so check it out here.
Arugula, also called rocket and is a peppery lettuce that works well on pizzas and flat breads. A quick heat up to wilt is all it needs any more and it will be too cooked and lose its flavour.
Directions and Tips To Save Time When Making Peach and Prosciutto Pizza
When using the BBQ you can also throw a couple of lightly oiled ⅓ inch thick peach slices on along with another meal you are making a day or two ahead of when you are making this pizza. Store the pre-grilled peaches in the fridge for up to 48 hours or freeze them for 1 month. If frozen, thaw the peaches fully and dab with paper towel before placing on the pizza.
Pan fried slowly, instead of grilling the peaches is an alternative cooking method. This breaks down the firmness of the fruit. It also caramelises the sugars inside the peach. This will make it as sweet as possible to balance the salty prosciutto.
Wild Garlic Pesto can be made ahead and stored in the freezer or fridge. This will speed up the time it can take to make this peach and prosciutto pizza.
Adaptations To Make This Summery Pizza Vegan
The only ingredient that is not vegan is the prosciutto. The cured meat will need to be replaced to make this recipe safe for a vegetarian, plant based, or vegan diet. There are a few options for those who eat meat replacements. A few vegan bacon slices or vegan bacon bits can be used. Follow the directions on the vegan meat replacement product to pre-cook the item before placing on the pizza.
If a not as processed option is preferred marinated artichokes are a perfect substitution for prosciutto on this peach and prosciutto pizza. The marinated artichokes will cut the sweetness of the peaches. They are available in most grocery stores in jars, check to make sure they are safe for you and your food restrictions.
Pickled red onion is a perfect addition or replacement of the meat in this recipe. They can be homemade with a safe for you vinegar and salt, or store bought. Capers would be a wonderful addition as well. They are slightly salty like the meat is and would balance the flavours well.
Our Storage and Re-Heating Tips of Peach and Prosciutto Pizza
Always store the left over pizza in a well sealed container or sealed plastic bag so it doesn't dry out. One thing we find helps from keeping ANY pizza crust go soggy is to store it stacked with crust to crust and topping side to topping side. This is if the pizza needs to be stacked or touching during storage. It is best kept in one single layer but if that isn't possible do not store it with the crust on top of the toppings. The crust will absorb the moisture of the toppings.
Refridgerated the pizza will keep for 48 hours in a sealed container.
Pre-cooked pizza can be frozen and reheated. It will keep for 1 month well packaged for freezing. It is best reheated in the oven after freezing to crisp it back up.
This peach and prosciutto pizza can be eaten cold after proper storage, if it has been cooked initially.
This is the best method of reheating if it was kept frozen. The pizza can be reheated thawed or frozen in the oven. Place the pizza on a cookie sheet and heat for 10 mins if thawed or 15 mins if frozen. In the oven set the temperature to Bake 350F. Check it has been fully heated before serving.
My partner swears by re-heating on the stove top of pizza. His method is to place a piece or two in a flat bottomed pan. Put a tablespoon of water to the side of the pan, ensuring it doesn't touch the pizza or it will get soggy. Cover the pan with a well fitting lid and cook over medium heat for 2-3 mins. Remove the lid, add a spray of neutral oil to the pan bottom and turn the heat up to medium-high. Cook for another 2-3 mins or until crust is crisp.
On a microwave safe pizza heat one to two pieces for 75 seconds or until heated through.
What To Serve With This Grilled Peach and Prosciutto Pizza
We often just have pizza on pizza night but if you are looking for a great pairing for this peach and prosciutto pizza here are a few of ideas. A salad like our fig and kale salad makes a fabulous side to this pizza. A bowl of soup like the dairy free potato soup is a flavour that works well with this peach and prosciutto pizza. Soup and salad balance out the meal and add more veggies to the meal or stretch one pizza further. This peach and prosciutto pizza make a a great finger food for parties. It is great to serve for a group when watching the big game together.
Other Recipes You May Enjoy
We hope you enjoy this peach and prosciutto pizza recipe. Please leave a comment if you try this recipe. We would love to hear from you!
- 1 dough from Tami’s pizza dough recipe, on a cookie sheet
- 2 tsps neutral oil, canola works well
- Salt and pepper to taste
- ¼-⅓ C Garlic scape roasted sunflower seed pesto sauce, recipe found here
- 6-8 slices Prosciutto , each cut in 4 **
- 1 Grilled peach, sliced
- ¼ C vegan feta, crumbled as best as possible or cut in tiny cubes
- ½ C arugula/rocket
- Put 2 Tbsps neutral oil on a pizza pan or cookie sheet with salt and pepper to taste right on the pan.
- Roll out the pizza dough, we use this recipe for our homemade dough. Place dough on an oiled pan.
- Cover the pan with garlic pesto sauce from this recipe. Top with grilled peach slices, prosciutto.
- Cook at 375°F for 15 mins.
- ½ C put arugula/rocket and vegan feta on then cook another 2-3 mins.
- Remove, cut pizza, and serve.
*Additional time is for making the pizza dough from our recipe. This may be reduced if using a pre-made crust.
** Can be replaced with Vegan bacon, marinaded artichokes, pickled red onions, or capers to make this dish vegan and vegetarian.
Serving Size⅓ of the recipe
Amount Per Serving Calories 829Total Fat 28.2gSaturated Fat 5.3gTrans Fat 0gUnsaturated Fat 20.9gCholesterol 58.2mgSodium 3531mgCarbohydrates 115.6gFiber 8gSugar 16.3gProtein 32.4g
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