Spicy Peach & Prosciutto Pizza Bianca
with Mozzarella, Ricotta & Chili Flakes
- Milk
- Wheat
For our spin on white pizza, you'll stretch out the dough, then spread it with a mixture of ricotta, mozzarella, and thyme. Top with fresh peach slices and bake until the crust is golden, the cheese is melted, and the peaches are caramelized. Drizzle with peach jam, top with salty prosciutto bundles, and sprinkle with chili flakes for a sweet-salty-spicy pizza party.
Ingredients
1 unit
Peach Jam
4 ounce
Ricotta Cheese
(Contains: Milk)
1 teaspoon
Dried Thyme
½ cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Pizza Dough
(Contains: Wheat)
2 ounce
Prosciutto
1 teaspoon
Chili Flakes
1 unit
Peach
1 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
2.5 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce.
Sprinkle 1 TBSP flour (2 TBSP for 4) over a clean work surface. (Reserve a little flour for dusting your hands in Step 4—we used ½ tsp; 1 tsp for 4.) Remove pizza dough from packaging and place on floured surface.
Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
While dough rests, halve peach and remove pit; cut peach into ½-inch wedges.
In a small bowl, toss peach wedges with a small drizzle of olive oil and a pinch of salt.
Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per sheet). TIP: If needed, use a rolling pin to help roll out dough.
Cover dough with a clean kitchen towel and let rest 15 minutes. (This will make stretching the dough into a larger shape even easier!)
While dough rests, in a medium bowl, combine mozzarella, ricotta, a pinch of thyme (large pinch for 4 servings), salt, and pepper.
Once dough has rested 15 minutes, lightly flour hands. Press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.
Evenly spread dough with cheese mixture and top with peach wedges. Drizzle or brush edges of dough with olive oil.
Bake pizzas on top rack until crusts are golden brown and crisp, 10-14 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
Drizzle pizzas with jam; top with prosciutto and as many chili flakes as you like.
Slice pizzas as desired. Divide between plates and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-salty-spicy combo, though some found it needed more seasoning or a flavor boost 🍕
- Ease of prep: Dough prep takes time, but most found it worthwhile; consider using pre-made flatbreads for a quicker option
- Suggestions: Try adding hot honey, crisp the prosciutto before topping, or dice peaches and mix with ricotta for better distribution
- Portions: Some felt it was light for a full meal; consider adding extra cheese or toppings for a heartier dish
- Peach quality: Use ripe peaches for best flavor; if unripe, try substituting with mango or plum
Reviews from our home cooks
I was pleasantly surprised by how well the peaches and prosciutto paired together-they added such a perfect balance of sweet and savory. At first, I was hesitant about the resting time for the dough, but it was completely worth it. The directions were easy to follow, the ingredients were fresh, and baking the bread from scratch made all the difference compared to recipes with pre-made flatbread. I enjoyed it so much I even took leftovers to work the next day, and they reheated beautifully. A fantastic recipe-I'll definitely recommend it to friends and order again!
What a refreshing and delightful surprise! I shared this meal with a friend and we both LOVED it. We chopped up the peaches into bite sized pieces. We were both impressed with the ricotta blend. Personally, I am not a fan of ricotta, but this recipe made me revisit my opinion about ricotta 😉
Freaking delicious. We opted to use hot honey instead of the chili flakes and it was amazing. I also tossed a tiny bit of garlic into the cheese mix and used Italian seasoning instead of just the thyme. Pizzas were devoured quickly!
Delicious. Baked meat on pizza for some crispness. Also included peach jam on pizza bake. Helped for the lack of flavor in the peaches. Also added white cheddar to enhance flavors. Really good.
So good, mine was missing the jam so I drizzled honey on top. I also used the olive oil I put over the salted peaches and brushed it on the crust before baking and put 1/2 the prosciutto on and baked to get it crispy.
Loved this one. I did make a small change that I think made it even better. I crisped up the prosciutto for 10 minutes in the oven at 375. I crumbled it on top of the pizza after it baked.
Good, different. I think the dough should rest longer than 20 minutes. Mine was still too cold and didn't stay stretched as much as it should have. I probably should have taken it out of the fridge about 30 minutes before. My fridge is a bit too cold for some ingredients.
My favorite so far! The dough is very tasty and the ingredients are savory. My only complaint is that the peach wasn't quite ripe. It was still an excellent pizza.
I absolutely love the fresh pizza dough! This came out perfectly, and the peaches / prosciutto combo with white sauce was delicious. My peach was perfectly ripe and fresh.
Prosciutto was tough to chew, suggest cutting into bite size pieces before putting on pizza. Needed more peaches and need to be cooked longer.
