Our ultimate summer pizza stars a pair of Rumiano Organic cheeses topped with sweet peaches, salty prosciutto, and a homemade honey balsamic drizzle. Baking in a skillet delivers a delectably crispy crust—no pizza stone or peel required!
For the honey balsamic drizzle
1/2 cup balsamic vinegar
3 tablespoons honey
For the pizza
1 pound pizza dough, homemade or store bought
2 to 3 tablespoons olive oil, divided
3 ounces prosciutto
1/2 cup ricotta cheese
6 ounces Rumiano Organic Shredded Mozzarella Cheese
2 ounces Rumiano Organic Shredded Parmesan Cheese
2 medium fresh peaches, cut into 1/4-inch slices
1/4 cup chopped fresh basil for garnish
1. Bake the pizza—Carefully transfer skillet back to preheated oven. Bake until crust is beautifully golden and cheese is melted and bubbly, about 10 to 15 minutes.
2. Assemble the pizza—Carefully remove skillet from oven and drizzle with about 2 tablespoons olive oil. Carefully transfer dough to the skillet, pressing gently into the edges of pan. Brush top of dough evenly with another tablespoon or so of olive oil. Layer prosciutto pieces on top of dough and add dollops of ricotta. Sprinkle pizza evenly with mozzarella and Parmesan. Layer peaches evenly over the top of pizza.
3. Shape the dough—Turn dough out onto a lightly floured surface and roll or stretch to a 13-inch circle.
4. Prepare to cook—While balsamic mixture is simmering, place a 12-inch nonstick, oven-safe skillet in oven and preheat to 450°F.
5. Make the honey balsamic drizzle—Add balsamic vinegar and honey to a small saucepan and place over medium heat. Cook, stirring occasionally, until mixture is bubbling. Reduce heat to medium low and simmer, stirring frequently, until mixture is reduced by half—about 10 minutes. Remove from heat and set aside.
Double Your Pleasure—Head’s up: you’ll want to drizzle our honey balsamic reduction on everything from fresh berries to ice cream. Go ahead and make a double (or triple) batch.
Why We Love Rumiano Cheese—First and foremost, it melts beautifully and delivers incredible flavor. Bonus points for being organic and non-gmo—made with milk from grass-fed cows and with vegetarian-friendly enzymes instead of rennet. All from a family company that’s been making incredible cheeses since 1919.