Peach, Prosciutto, and Goat-Cheese Pizzas

This is my entry for Weekend Herb Blogging - one of the longest running food blog 'events' on the web.  This week it is being hosted Rachel from The Crispy Cook. Weekend Herb Blogging was created by Kalyn and is now organized by Haalo, WHB is now in its 4th successful year of showcasing every week delicious (and often unusal) foods prepared using herbs, fruits and vegetables by bloggers around the world.

More on peaches after after the post . . .

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For those of you who adore the salty and sweet flavour combinations - this pizza is for you! Just imagine my joy when this recipe came up in one of my facebook groups. Really they are just temptresses. The timing could not have been better as I had some delicious, fresh peaches in the fridge and all of the other ingredients on hand.

The recipe was originally in the August 2000 Gourmet magazine. I admit that I made some changes . . . the main one being that I love pizza that has been grilled - the crisp, smokey, charred crust. MMM I also love not having to turn on the oven in the summer. LOL I also added some fresh rosemary to the pizza dough.

This is a delicious recipe. Each ingredient comes through, and they dance together on the palate beautifully. The combination of the salty, crispy pork and the sweet peaches was phenomenal.  The peaches, goat cheese and prosciutto would make a wonderful grilled panini on rosemary bread, too.

I'm definitely going to make this again before local peaches disappear from the market - I think I'll try some blue cheese . . .

If you're lucky like we are and have some ripe peaches in the fridge be sure to give this one a try!

Enjoy

Peach, Prosciutto, and Goat-Cheese Pizzas

1 (1/4-oz) package active dry yeast
1 teaspoon sugar
1 cup warm water (110–115°F)
2 1/2 cups all-purpose flour
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1 1/2 firm-ripe peaches, cut into thin wedges and halved crosswise
8 very thin prosciutto slices, torn into pieces
3 oz soft mild goat cheese, crumbled
2 teaspoons chopped fresh rosemary

Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.

Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.

Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered). Follow the technique for pizza on the grill here.

When one side of the sheels are grilled until crisp remove them from the grill. Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper. Return the dressed shell to the grill.

Grill until crisp and golden, 6 to 8 minutes. Slide a metal BBQ flipper under pizzas to remove from the grill.

Shape, top, and cook 2 more pizzas in same manner. Drizzle remaining oil over pizzas.

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Funny thing about peaches - they go on the long list of things I refused to eat as a child yet at some point in my recent past learned to love. Why is it as kids so many delicions fruits and vegetables get ignored only to be discovered later?

Selecting

Look for peaches with skins that show a background color of yellow or warm cream. The amount of pink or red blush on their cheeks depends on the variety and is not a reliable indicator of ripeness. Undertones of green indicate the peaches were picked too soon and will not ripen properly and won't be sweet. Look for plump, medium to large peaches with unwrinkled skins. Choose fruits that are mildly fragrant. Avoid rock-hard peaches and choose those that yield slightly to pressure along the seam, even if they may otherwise be fairly firm. Peaches at this stage of ripeness will soften if kept at room temperature for a few days. Avoid dark-colored, mushy, bruised peaches that are overripe and beginning to spoil. Tan circles or spots on the skin are early signs of decay.

Storing

Store them in a single layer with their stem end down to prevent bruising. Check them daily. When you sniff the stem end, a ripe peach will smell very sweet and peachy. Use them immediately or refrigerate them.

Using

Peaches should be washed thoroughly and can be rubbed with a paper towel to remove the fuzz on the skin. Some people prefer to peel peaches rather than encounter the fuzziness or chewiness of some peach varietal skins. Whole peaches can be peeled easily by immersing a few peaches at a time in boiling water for about 15 seconds and then plunging them into ice water. The skin will slip right off.

Nutrition Information

Peaches are high in fiber, vitamins A and C, niacin and potassium.

Comments

[Candi]

Yum!

[sandi @ the whistlestop cafe]

People thought I was crazed when I made a peach and prosciutto pizza. It is yummy!

[sandrac]

Oh my lord, that looks fabulous!

[JDeQ]

These were great pizzas Candi and Sandra!

I'm lucky Sandi - I never have to worry about Paul turning up his nose at food! LOL

[Anne]

Hey, I found you in a google search, Jerry! That's so cool! I love this pizza...it's so easy that I invariably google a recipe to make sure I'm not leaving something out - can something so tasty REALLY be so simple?? It's a miracle, I'm sure! I am making this for supper tonight. Yummy!!!

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