Grilled peach prosciutto pizza
The ultimate spring pizza. Sweet peaches, salty prosciutto and fresh & tangy yogurt cheese. So good!
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Resting time (pizza dough) 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Appetizer, lunch, Main Course
Servings 4 pizzas
Calories 462 kcal
labneh/yogurt cheese
- ½ lb yogurt (type of choice. I used regular cow's milk yogurt but works with non dairy yogurt as well)
- 1 lemon (zest)
- 1 pinch sea salt
- 1-2 tbsp olive oil
Pizza
- 1 batch whole wheat pizza dough* (for 4 pizzas. See notes*)
- ½-¾ cup tomato sauce (homemade** or store bought)
- 4-6 tbsp parmesan (finely grated)
- 1-2 tsp dried oregano (optional)
Garnishing
- 4 ripe peaches (halved or cut into quarters)
- 10-12 slices prosciutto (leave it out to keep it vegetarian)
- 1-2 cups fresh basil leaves and/or arugula
- a drizzle olive oil (optional)
- a drizzle balsamic vinegar (optional)
To make the labneh/ yogurt cheese (not included in total time)
To make labneh you will need a strainer and a bowl that fit together perfectly (the strainer should be able to hang in the bowl without falling in). Hang the strainer in the bowl. Spread out the cheese cloth in the strainer. Make sure the overlap is the same on all sides (so centered).
Add salt and lemon zest to the yogurt and stir.
Now pour the yogurt in the cheesecloth. The purpose is that the liquid is extracted from the yogurt and drains through the cheese cloth and strainer into the bowl. Close the cheesecloth by tying it together with an elastic band or a piece of string and refrigerate overnight.
The next day the yogurt has turned into a creamy soft cheese. You can roll little balls from it (or just 'break off' pieces) and drizzled some olive oil on them before using them on the pizza.
Grill the peaches
While the pizza dough is rising, grill the peaches. Either do it on the bbq, in a grill pan or just in a hot skillet. Cut the peaches (you can peel them, but you don't have to; whatever your preference is) and brush them with a little bit of olive oil. Now place them cut side down on the hot bbq/(grill)pan for just a couple of minutes until slightly charred.
Bake the pizza
Prepare a round (pizza) baking tray by lightly greasing it and dusting it with a bit of flour (or use a pizza stone if you have one).
Roll out the dough using a bit of flour on your work space and rolling pin to prevent the dough from sticking to it.
Spread some (homemade**) tomato sauce on the rolled out pizza dough and sprinkle it with a bit (or lots) of finely grated parmesan and a little bit of oregano.
Bake the pizza for 4-6 minutes or until the edge start to get golden brown.
Garnish the pizza
When the pizza comes out of the oven garnish it with yogurt cheese balls, the grilled peaches, prosciutto (or leave out if you prefer veggie pizza), fresh basil leaves and/or arugula and (optionally) a drizzle of balsamic vinegar and olive oil. Slice your grilled peach pizza and enjoy!