Prosciutto & Peach Neapolitan Pizza with Honey and Thyme

πŸ‘ Prosciutto & Peach Neapolitan Pizza with Honey and Thyme

This is Megan's (i.e., Devin's wife) favorite pizza. Its a sweet and savory masterpiece β€” thin, airy Neapolitan dough topped with garlic, thyme, chili flakes, peaches, and prosciutto. Finished with honey drizzle and melted cheese, it’s summer on a plate.

Neapolitan pizza topped with prosciutto, peaches, mozzarella, honey, thyme, and basil on a marble background

Ingredients

  • 1 Γ— 10–12 oz Neapolitan pizza dough ball
  • 1 clove garlic, crushed and spread over the dough
  • 1 pinch dried thyme
  • 1 pinch red chili flakes
  • 1 tsp fig spread (optional, for extra depth)
  • 1–2 tsp honey, drizzled and lightly spread
  • Cheese options (choose one or mix):
    • Low-moisture mozzarella (classic and simple)
    • Gouda (for richness)
    • Fontina (for melt and flavor)
  • 3–4 slices prosciutto
  • 1 ripe peach, thinly sliced
  • Fresh basil leaves

Instructions

  1. Preheat: Heat your Festa pizza oven to 850–950 Β°F, required for baking Neapolitan-style pizzas.
  2. Shape: Stretch your dough ball into a 10–12 inch circle, leaving a slightly raised edge for the crust.
  3. Flavor base: Spread the crushed garlic evenly over the dough. Sprinkle a small pinch of thyme and chili flakes.
  4. Add sweetness: Drizzle honey across the base and spread gently. Add a small spoon of fig spread if desired.
  5. Cheese layer: Add your chosen cheese(s) evenly β€” mozzarella for classic melt, or mix in gouda and fontina for depth.
  6. Top it off: Lay fresh peach slices and torn prosciutto over the cheese. Add a few fresh basil leaves.
  7. Bake: Bake 90 seconds in your Festa oven, until the crust is puffed and golden.
  8. Finish: Drizzle with a little more honey and garnish with extra basil leaves before serving.
  9. Serve: Slice and enjoy immediately β€” perfect balance of salty, sweet, and aromatic flavors.
Chef Brandon’s Tip: Substitute peaches with figs or nectarines in the off-season. A drizzle of balsamic glaze also pairs beautifully with the salty prosciutto and honey.
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