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This pesto peach prosciutto pizza is the ultimate summer pizza. It’s sweet, savory, and bursting with gourmet flavor! Ella and I recently had lunch at a local spot, and the moment she took a bite of this incredible pizza, we both looked at each other and said, “This needs to go on the blog.” I knew recreating it would be a challenge. How do you capture all that flavor and still keep it light? But I did it!
This lightened-up version is made with a high-protein pizza crust, juicy ripe peaches, crispy prosciutto, creamy fontina cheese, and a vibrant homemade pesto that ties it all together. The pesto adds a bold, herbaceous layer of flavor that makes every bite unforgettable.
Just before serving, I love to drizzle it with hot honey. It adds a subtle kick and the perfect touch of sweetness that brings all the flavors together. It’s everything I love in a pizza: sweet, salty, cheesy, herby, fresh, and with a little heat. As someone who grew up watching my Italian Uncle Dennis and my mom, true pizza masters craft unforgettable pies, I have to say… I think even they would be impressed by this one.
If you’re looking for an easy gourmet pizza that feels indulgent but is lightened up, this pesto peach prosciutto pizza is it! It’s perfect for pizza night, summer gatherings, or when you’re craving something fresh, flavorful, and satisfying.
Why You Will Love This Peach Pizza
- Sweet Meets Savory: Juicy peaches paired with salty prosciutto and melty cheese create the ultimate flavor contrast.
- Summer Freshness: This pizza is packed with bright, seasonal ingredients like fresh peaches and arugula.
- High-Protein Crust: Our homemade high-protein crust is made with just four simple ingredients! It’s a lighter option that still delivers all the delicious flavors you love.
- Next-Level Flavor Combo: The combination of pesto, peach, prosciutto, fontina cheese, hot honey, and arugula is incredibly delicious!
Ingredients Needed
- Pizza Dough: We love using our cottage cheese pizza crust or our Greek yogurt-based protein pizza crust. Both are high-protein, lightened-up options made with just a few simple ingredients. There’s no yeast or rising time required! If preferred, you can use a store-bought pizza crust.
- Pesto: Spread a layer of our homemade healthy pesto or pistachio pesto. Store-bought pesto also works great if you’re short on time.
- Fontina Cheese: Shredded Fontina melts beautifully and pairs perfectly with the other flavors. Light mozzarella is a great alternative.
- Peach: Thinly sliced fresh peach adds natural sweetness and juicy flavor. For another option, you can use our air fryer peaches recipe for extra caramelization and deeper flavor as the topping for this pizza.
- Prosciutto: Adds a rich, savory depth that balances the sweetness of the peaches.
- Arugula: Adds a fresh, peppery bite to the pizza.
- Hot Honey: A drizzle of hot honey on top ties everything together with a subtle kick of heat and a hint of sweetness.
Find the full measurements in the recipe card below.
Make This Pizza Your Own
- Cheese Options: Swap the Fontina for light mozzarella, goat cheese, feta, ricotta, or even burrata for a creamy twist.
- Different Fruit: If you don’t have peaches, try nectarines, thinly sliced pears, or even fresh figs or chopped pitted Medjool dates for a delicious variation. Or, try our air fryer pears or air fryer pineapple recipe!
- Make It Vegetarian: Simply omit the prosciutto and add caramelized onions and mushrooms for a savory boost of flavor.
- Fresh Summer Corn: Try adding sweet summer corn to your pizza. Use our air fryer corn recipe, then cut the kernels off the cob and sprinkle them on top before baking for a deliciously sweet flavor.
- Arugula Swap: If you’re not a fan of arugula, you can swap it with fresh basil leaves or omit it.
- Drizzle Alternatives: Not into hot honey? Try balsamic glaze, fig jam, or a drizzle of honey to complement the flavors.
How To Make Pesto Peach Prosciutto Pizza
Step 1: Make our homemade high-protein cottage cheese pizza crust. Add the flour, baking powder, and salt to a bowl and mix. Then, add the cottage cheese to the bowl and mix.
Step 2: Knead the dough until it comes together.
Then, generously flour a work surface or use parchment paper lightly floured. After that, roll the dough into a round pizza crust. Transfer the rolled-out crust to a pizza pan or pizza stone.
Step 3: Evenly spread the basil pesto over the dough, leaving a small border around the edges for the crust.
Step 4: Sprinkle shredded fontina or light mozzarella cheese over the pesto. Arrange thin peach slices evenly on top of the cheese, then scatter torn prosciutto over the pizza.
Step 5: Bake the pizza at 450°F for 10-13 minutes, or until the crust is golden and the cheese is bubbly and melted.
Step 6: After baking, drizzle with hot honey and sprinkle with lemon zest. Then, top the pizza with fresh arugula.
Serving Suggestions
Serve this peach pizza with a glass of frosé or sparkling water with lemon for a refreshing complement. We like to pair it with a simple green salad, tossed in our creamy Italian dressing, Caesar dressing, blue cheese dressing, or bright strawberry vinaigrette. Or, serve it with our Italian chopped salad, chicken Caesar salad, or strawberry goat cheese salad for a fresh and satisfying meal.
Shawna’s Expert Tips
- Ripe Peaches: Choose ripe peaches that are slightly soft and fragrant but still firm enough to thinly slice easily.
- Don’t Overload the Toppings: Keep a good balance of sweet, salty, and creamy so the crust stays crisp and every flavor shines.
- Bake Until Golden: Aim for a crispy crust and fully melted cheese for the perfect bite.
- Drizzle Before Serving: Add hot honey before serving. Drizzle before adding the arugula.
- Add Arugula After Baking: Add the fresh arugula on top of the pizza after baking to keep its bright flavor and texture.
Storage Instructions
You can store any leftover peach pizza in an airtight container in the refrigerator for 1-2 days. To reheat, bake it in the oven at 400°F for about 5 minutes, or until the crust is crispy and the pizza is heated through.
More Pizza Recipes To Try!
- Air Fryer Tortilla Pizza
- Pizza Toast Recipe
- Cottage Cheese Pizza Bowl
- Protein Pizza
- Cottage Cheese Pizza Crust
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
PESTO PEACH PROSCIUTTO PIZZA
Ingredients
For The Pizza Dough:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup cottage cheese
For The Pizza:
- 2 tablespoons basil pesto
- 3/4 cup shredded fontina cheese or light mozzarella cheese
- 1/2 ripe peach, thinly sliced
- 1-2 slices prosciutto, torn into bite-sized pieces
- 1/4 cup arugula
- 1/2 teaspoon hot honey
- 1/4 teaspoon lemon zest
Instructions
- Make our homemade high-protein cottage cheese pizza crust. Add the flour, baking powder, and salt to a bowl and mix. Then, add the cottage cheese to the bowl and mix.
- Knead the dough until it comes together. Then, generously flour a work surface or use parchment paper lightly floured. Then roll the dough into a round pizza crust. Transfer the rolled-out crust to a pizza pan or pizza stone.
- Evenly spread the basil pesto over the dough, leaving a small border around the edges for the crust.
- Sprinkle shredded fontina or light mozzarella cheese over the pesto. Arrange thin peach slices evenly on top of the cheese, then scatter torn prosciutto over the pizza.
- Bake the pizza at 450°F for 10-13 minutes, or until the crust is golden and the cheese is bubbly and melted.
- After baking, drizzle with hot honey and sprinkle with lemon zest. Then, top the pizza with fresh arugula.
Video
Notes
- Pizza Dough: We love using our cottage cheese pizza crust or our Greek yogurt-based protein pizza crust. If preferred, use a store-bought pizza crust.
- Pesto: Spread a layer of our homemade healthy pesto or pistachio pesto. Store-bought pesto also works great if you’re short on time.
- Cheese Options: Swap the Fontina for light mozzarella, goat cheese, feta, ricotta, or even burrata for a creamy twist.
- Different Fruit: If you don’t have peaches, try nectarines, thinly sliced pears, or even fresh figs or chopped pitted Medjool dates for a delicious variation.
- Vegetarian Option: Simply omit the prosciutto and add caramelized onions and mushrooms for a savory boost of flavor.
- Drizzle Alternatives: Not into hot honey? Try balsamic glaze, fig jam, or a drizzle of honey to complement the flavors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is definitely our favorite summer pizza! Ella first had a version of this pesto peach prosciutto pizza at a restaurant, and I knew I had to recreate it, with a healthier twist. It’s packed with protein, full of bold, fresh summer flavor, and just as gourmet as the original. And since pizza is Ella’s absolute favorite food, that says a lot! This high-protein pizza is sweet, savory, and everything you want in a lightened-up summer meal.