Three Cheese Peach and Prosciutto Pizza with Basil and Honey Balsamic Reduction


This Peach and Prosciutto Pizza is topped with three types of cheese and a homemade balsamic reduction. This is the perfect summer pizza recipe! 

Peach and Prosciutto Pizza drizzled with balsamic reduction

Homemade Peach and Prosciutto Pizza

If there were an ultimate summer pizza, I’d have to say this should definitely be it! I couldn’t believe how amazingly delicious this fresh peach pizza was!

I’m thinking this should now be added to my menu on a weekly basis. Just imagine a soft pizza crust topped with garlic oil and layered with delicately thin slices of irresistible Italian prosciutto.

Then cover that with three cheeses (this time around, ricotta, fresh mozzarella and asiago, all of which perfectly complement peaches) and top it with plenty of fresh peach slices.

Then take that and bake it in a blazing hot oven to golden perfection, which will give you that crave worthy deliciously melted cheese and sweet and tender roasted peaches. And now, finish that all off with a generous amount of fresh basil ribbons and a honey balsamic reduction to die for. Yes, it’s a pizza you’re not going to forget.

This peach and prosciutto pizza is pizza done right! Pizza is so much more than just tomato sauce, mozzarella and pepperoni. It’s a world of endless possibilities.

So, step outside of the comfort zone and make something a little different this time around. You won’t regret it!
Peach and Prosciutto Pizza garnished with fresh basil

Peach and Prosciutto Pizza Ingredients

For the homemade pizza, you’ll need:

  • Pizza dough
  • Olive oil
  • Garlic
  • Salt and pepper
  • Prosciutto
  • Mozzarella
  • Asiago
  • Ricotta
  • Fresh peaches
  • Fresh basil

And for the honey-balsamic reduction, you’ll need:

  • Honey
  • Balsamic vinegar

How to Make Peach and Prosciutto Pizza

  • Preheat oven with pizza stone inside.
  • Make balsamic reduction.
  • Stretch pizza dough over lightly floured piece of parchment paper. Brush with olive oil and minced garlic.

uncooked pizza crust topped with prosciutto

  • Season with salt and pepper, then lay prosciutto onto crust.

uncooked pizza crust topped with prosciutto and ricotta

  • Dollop ricotta onto pizza, then add the rest of the cheese and sliced peaches.

uncooked Three Cheese Peach Prosciutto pizza

  • Bake on preheated pizza peel until the crust is golden brown.

uncooked pizza crust topped with prosciutto and ricotta and fresh peach slices

  • Sprinkle pizza with fresh basil and balsamic reduction.

sliced Peach and Prosciutto Pizza

How to Make Balsamic Reduction

  • Pour balsamic vinegar and honey into a large, deep skillet.
  • Allow the mixture to simmer for around 15 minutes, or until the vinegar has reduced.

Can I Use Canned Peaches on This Pizza?

No, canned peaches contain too much liquid. You’ll need to use fresh peaches for this prosciutto pizza recipe.

Can I Find Balsamic Reduction at the Store?

Yes, if you don’t want to make homemade balsamic reduction, you should be able to find it at your local grocery store (likely in the same aisle as the vinegars).

Tips for the Best Homemade Pizza

  • Use a silicone spatular to stir the balsamic reduction. You’ll be able to scrape down the sides of the skillet more easily that way.
  • You want to slice the peaches fairly thin for this recipe, otherwise they won’t cook enough in the oven.
  • There’s no need to peel the peaches before adding them to the pizza.

Three Cheese Peach and Prosciutto Pizza with Basil and Honey Balsamic Reduction | Cooking Classy

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Peach & Prosciutto Pizza with Honey Balsamic Reduction

5 from 1 vote

The perfect summer pizza! Layered with cheese, sweet peaches, fresh basil and a tangy balsamic reduction.

Servings: 5
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes


  • 1 (16 oz) pizza dough, homemade or store bought
  • 1 Tbsp olive oil
  • 1 clove garlic , finely minced
  • Salt and freshly ground black pepper
  • 3 oz prosciutto
  • 4 oz ricotta cheese (1/2 cup)
  • 5 oz fresh mozzarella , diced into small cubes
  • 2 oz asiago cheese , shredded (1/2 cup)
  • 1 1/2 medium fresh peaches*
  • 1 cup balsamic vinegar
  • 1/4 cup honey
  • Flour , for dusting
  • 1/3 cup slightly packed fresh basil leaves , chopped


  1. Place pizza stone in oven and preheat oven to 450 degrees. Let pizza stone preheat with oven and rest 30 minutes (assemble pizza during last 10 minutes or so).
  2. Meanwhile, pour balsamic vinegar and honey into a large and deep skillet. Set skillet over medium heat, allow mixture to cook and simmer, until reduced to slightly under a 1/2 cup, about 15 minutes (I recommend using a silicone spatula to stir, so you can scrape bottom and sides of pan while stirring. Stir mixture occasionally during first 5 minutes, then stir constantly during last 10 minutes).
  3. Lightly dust a sheet of parchment paper (about 14-inch long) with flour. Stretch and shape dough into a 12 1/2-inch round. In a small bowl, stir together olive oil and garlic. Brush mixture evenly over top of crust, working to evenly distribute garlic. Season crust lightly with salt and pepper. Layer prosciutto over crust into an even layer, aligning pieces side by side (if they overlap slightly that's fine). Dollop small portions of the ricotta over pizza, then sprinkles with mozzarella cubes and asiago cheese.
  4. Cut peaches in half and core. Laying peaches with sliced side down, cut peaches into slices (slightly over 1/4-inch thick). Layer peaches evenly over pizza. Using a pizza peel, transfer pizza on parchment to preheated pizza stone in oven. Bake 10 - 12 minutes until edges are lightly golden.
  5. Remove from oven, sprinkle with fresh basil, and drizzle with honey balsamic reduction (store left over reduction in fridge). Cut into slices and serve warm.

Recipe Notes

  • *There's no need to peel the peaches before adding them to the pizza! 
  • Recipe Source: Cooking Classy
Course: Main Course
Cuisine: American
Keyword: Peach Pizza, Pizza
Author: Jaclyn


  • Stephanie: Tested this for Christmas entree and it was amazing!
    Used my own pizza base, omitted the mozzarella and used parmasen instead of asiago but it was absolutely incredible!
    Will definitely be making this on Christmas Day, thanks so much for the recipe! November 30, 2017 at 3:30am Reply

    • Jaclyn: Yay! So glad it will be on your Christmas table. November 30, 2017 at 3:55pm Reply

  • Meredith: Made this a few weeks ago and making it again tonight. Great combination of flavors. August 26, 2017 at 2:02pm Reply

  • Yelena: I like the recipe but I’m not sure I understand how peaches got grill marks? Did you grill them before putting on pizza? July 6, 2017 at 12:08pm Reply

    • Jaclyn: That’s just the balsamic glaze, though it does look similar to grill marks :). July 7, 2017 at 9:45pm Reply

  • Doni: We made this pizza tonight on our grill and it was Outstanding! The mix of flavors was spot on and so…….good. Will be entertaining with this again. We served it as our starter pizza for grilled pizza night. We cooked at 500 degrees on a stone in the grill for 12 minutes. Perfection. August 26, 2016 at 10:38pm Reply

    • Jaclyn: Thanks for taking the time to report back Doni! August 31, 2016 at 2:39pm Reply

  • Geni R: Am I reading this correctly……1 1/2 peaches? Looks like more and sounds like it might need more. That aside, it sounds wonderful! August 2, 2016 at 2:34pm Reply

  • Heidi: When you say to let the pizza stone rest for 30 minutes, does that mean taking it out of the oven for 30 minutes after it preheated in the oven? July 17, 2016 at 4:24pm Reply

    • Jaclyn: No leave it in there. It gives a nice crisp crust on the bottom layer and helps the pizza rise up nicely in the oven. July 17, 2016 at 9:47pm Reply

  • Nancy: This is lovely! Do you think it would also be good served cold if I do as one lady suggested and warm the peaches separately on the stove before serving? Thanks March 18, 2016 at 1:28pm Reply

    • Jaclyn: I prefer it warm but I haven’t ever tried it cold, all pizzas except dessert pizzas I prefer warm. April 14, 2016 at 11:11pm Reply

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