Pizza with Nectarines, Ricotta and Prosciutto

Pizza with Nectarines, Ricotta and Prosciutto

Pizza with Nectarines, Ricotta and Prosciutto

Yield: 2 ea. 10-12 in pizzas


2 each 7-oz. Wood Stone Dough balls
8 oz.  fresh ricotta cheese, whole milk preferably
2 med.  ripe nectarines, thinly sliced
Olive oil
Kosher salt and freshly ground pepper
2 oz.  prosciutto (about 4 thin slices)
Drizzle of honey
Drizzle of aged Balsamic vinegar
¼  cup  fresh basil leaves torn into small pieces


Oven Temperature: 550-580 degrees

To assemble pizzas, spread the ricotta cheese evenly to about ¾-in. from the edge.  Lay the nectarine slices over the cheese. Drizzle with olive oil and sprinkle with salt and pepper. Arrange the prosciutto evenly over all.

Transfer the pizza onto the large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.

Drizzle with honey and vinegar and scatter basil  leaves over the pizza before slicing.

Photo courtesy of Chef Rachelle Boucher


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