grilled peach pizza + mascarpone + prosciutto + apple cider reduction

We've finally made it to that point in the year when an actual, for real, decent peach can be found at the Farmers market. Not unlike tomatoes, I sometimes jump the gun, and purchase those of a lesser quality. Also, not unlike tomatoes, these are the times when I realize I still don't like flavorless produce. Yet another reminder, that patience will never been a strong suit.

So, we present yet another recipe to the ever growing list of  "you can only do this right for a couple weeks a year". And rather than lament the rapidly approaching end of fruit that actually tastes like fruit, we suggest you fire up the grill and enjoy it while you can.

This recipe will treat you right. It showcases everything that is great about a perfectly ripe peach without masking the flavors. Fresh, sweet, sour, salty, crunchy, creamy, and it's grilled. So basically, perfect. What the hell are you waiting for?

grilled peach pizza + marscapone + prosciutto  + apple cider reduction

for the crust (if making your own) :
* feel free to sub your favorite brand of flatbread
  • 3 cups + 1/4ish cup all purpose flour
  • 2 teaspoons salt
  • 2 teaspoons active dry yeast
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 1/4 cups water. room temp, divided
for the apple cider reduction:
  • 1 cup apple cider vinegar 
  • 1/2 cup sugar
for the topping:
  • mascarpone cheese, roughly 2 tablespoons per pizza (adjust to taste)
  • prosciutto, about 4 oz
  • arugula, one small handful per pizza
  • 4 ripe peaches, cut in half, pits removed

Preheat oven to 375 degrees.

First make pizza dough. Combine 3 cups of flour, salt, olive oil, honey and 1 cup water in bowl of stand mixer.
Next, combine yeast and 1/4 cup water in small bowl.  Mix well. Let sit until mixture becomes foamy, about five minutes.
Add yeast mixture to the rest of ingredients and mix on low ( with dough hook) until combined.
At this point add the remaining flour a few tablespoons at a time until dough is smooth but not sticky.  Dough should hold shape and be a little tacky. 
Continue to mix on medium speed for 5 minutes. 
Oil a bowl with about a tablespoon of olive oil.  Place dough in bowl and cover with plastic wrap or kitchen towel.  Let rise for approximately 1 hour.

Meanwhile, line rimmed baking sheet with parchment.  Lay prosciutto flat on baking sheet and bake for 10 minutes or until crispy. Let cool on cooking sheet. Set aside. (Also, you can turn off the oven, as this is the last step using it)

Make cider reduction.  In small saucepan, combine vinegar and sugar.  Cook over medium heat (do not stir) until mixture is thick and syrupy.  About 10 minutes.

Preheat grill to 400 degrees.

Punch down dough.  Divide into 4 equal parts.  Roll out to 1/8 thickness. ( Mine always end up sort of oval)   Place two crusts on the grill at a time and bake until bread is cooked through and crust is crispy ) Roughly 3-5 minutes.  Keep an eye on them.  Repeat with remaining two. Set aside.

Brush peaches with oil and sprinkle with kosher salt.  Place face down on grill and cook  for 2-3 minutes.  Remove. Slice into thin pieces.

Make your pizza.  Spread mascarpone on each crust.  Add a handful of arugula.  Top with sliced, grilled peaches, prosciutto, and cider glaze.  Enjoy!