π 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, itβs summer on a plate.

Ingredients
- 1 Γ 10β12 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)
- 1β2 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)
- 3β4 slices prosciutto
- 1 ripe peach, thinly sliced
- Fresh basil leaves
Instructions
- Preheat: Heat your Festa pizza oven to 850β950 Β°F, required for baking Neapolitan-style pizzas.
- Shape: Stretch your dough ball into a 10β12 inch circle, leaving a slightly raised edge for the crust.
- Flavor base: Spread the crushed garlic evenly over the dough. Sprinkle a small pinch of thyme and chili flakes.
- Add sweetness: Drizzle honey across the base and spread gently. Add a small spoon of fig spread if desired.
- Cheese layer: Add your chosen cheese(s) evenly β mozzarella for classic melt, or mix in gouda and fontina for depth.
- Top it off: Lay fresh peach slices and torn prosciutto over the cheese. Add a few fresh basil leaves.
- Bake: Bake 90 seconds in your Festa oven, until the crust is puffed and golden.
- Finish: Drizzle with a little more honey and garnish with extra basil leaves before serving.
- Serve: Slice and enjoy immediately β perfect balance of salty, sweet, and aromatic flavors.