Peach and Prosciutto Neapolitan Pizza with Spicy Honey Drizzle
A sweet-and-savory twist on classic Neapolitan pizza, this pie layers juicy summer peaches with creamy mozzarella, and silky prosciutto. A finishing drizzle of spicy honey completes the taste profile. Built on a traditional, long-fermented dough, and baked hot for a blistered crust, it’s a light, seasonal pizza that feels both rustic and elevated.
Peach and Prosciutto Neapolitan Pizza with Spicy Honey Drizzle
Serves 4
Dough Ingredients:
1-1/2 cups plus 1 tablespoon lukewarm water
1 teaspoon active dry yeast
2-3/4 cups (319 g) double zero flour
2-1/2 cups (300 g) 11.7% protein content unbleached all-purpose flour, plus extra for dusting
1 tablespoon sea salt
Olive oil, for lightly coating dough balls
Semolina flour, for forming crust
Sauce Ingredients:
1 can (14.5 oz) whole San Marzano tomatoes
1 teaspoon salt1 tablespoon dried oregano
1 handful of fresh basil leaves, (removed from the stems)
1 large garlic clove
1 teaspoon honey
Topping Ingredients:
12 oz mozzarella (You may use any of yourfavorite varieties. We like a mix of shredded, low moisture mozzarella, and fresh mozzarella)
2 ripe, but firm, peaches,thinly sliced
4 oz prosciutto slices
Fresh basil leaves
Hot honey (store bought or try our easy recipe below)
Hot Honey Drizzle Ingredients:
1/4 cup honey
1/2 to 1 teaspoon redpepper flakes (to taste)
1 teaspoon apple cider vinegar or lemon juice
Gently warm in a saucepan, stir to combine, strain through a fine mesh sieve, then set aside.
Directions:
1. Add warm water and yeast to a bowl and whisk until fully combined. Set aside and let set for 10 minutes to allow the yeast to bloom.
2. Mix together the double zero flour with the all-purpose flour and salt in a large bowl. Pour in half of the yeast water. Stir with a wooden spoon until mixed together. Add the other half of the yeast water and continuemixing with a wooden spoon untila rough dough starts to form. Finish mixing using your hands until the dough comes together into a ball.
3. Transfer the dough to a clean, lightly floured surface. Knead and stretch the dough with both hands until it becomes firm and stretchy without any clumps. This will take about 8-10minutes of kneading.
4. Once a smooth, uniform dough ball is formed, place the dough ball back into the mixing bowl and cover with a damp towel. Let the dough rise in a warm area for at least 2 hours or up to 3 hours depending on the warmth of the room. The dough should double in size.
5. Once the dough has risen, knead slightly. Then, using a dough cutter, divide it into 4 even pieces. Drizzle some olive oil onto your hands and lightly and evenly coat each piece of dough while forming it back into a ball. Place each olive oil-coated dough ball into separate cereal-sized bowls. Cover each bowl with plastic wrap and chill in the fridge for at least 24 hours, (or up to 72 hours). This will allow the dough to go through acold fermentation cycle.
6. Add all of the sauce ingredients to a food processor or blender, and blend until smooth. Transfer to a bowl.
7. Remove the dough from the fridge 2 hours before baking, or long enough for it to warm to about 60 F. Place a dough ball on a clean, lightly semolina-floured surface. Working from the center, use your fingertips to form the dough into a 12-inch flat circle. You may start this process by holding the dough in your hands and pinching it from the center outward while spinning it slowly in a circle to keep it uniform. Place it on a flat surface with a light layer of semolina to finish forming once it gets too large to continue holding it up. The final result should be a thin and uniform circle with a slightly thicker crust at the outer edge. Be cautious and take your time to avoid any holes in the thinner, center portion of the crust.
8. Spread a thin, even layer of sauce over the dough leaving the outer crust edge bare. Add the mozzarella, evenly spaced, onto the sauce layer. Lay the peach slices evenly across the pizza. Don’t overload; less is more for proper Neapolitan baking. Dust a pizza peel lightly with semolina flour, then carefully transfer the topped pizza onto the peel, giving it a gentle shake to ensure it isn’t sticking.
9. Slide the pizza from the peel into your preheated pizza oven and bake according to your oven instructions, rotating as needed. Continue baking until the crust is blistered, baked through, and the cheese is melted and lightly browned. Once baked, use the pizza peel to remove the pizza from the oven and transfer it to a cooling rack or cutting board to rest briefly before slicing.
10. Immediately after removing the pizza from the oven, drape the prosciutto over the hot pizza so it gently softens without fully cooking. Drizzle lightly with spicy honey, scatter fresh basil leaves over the top, and finish with a small splash of olive oil. Slice and serve!