With peach season in full force, let’s celebrate this delicious time of year with the ultimate summer pizza. Juicy, ripe peaches come together with salty prosciutto and earthy pesto for the perfect sweet and savory combination while melted fontina adds a creamy touch of decadence. This prosciutto-grilled peach pizza will be your new go-to summer staple.
Georgia gets all the glory when it comes to peaches, but have you ever tried a ripe Palisade peach from beautiful Colorado? If you haven’t, put Palisade peaches on your food bucket list.
These peachy gems grow in a microclimate with hot days and cool nights that bring out the fruit’s natural sugar. This results in unparalleled juice bombs with loads of peachy flavor and sweetness.
Sorry, Georgia peaches. You’re good, but you’re no Palisade peach.
The only down side to Palisade peaches is the short harvest season, so we have to take advantage while we can. Let’s do ourselves a favor and put this prosciutto-grilled peach pizza on our summer menu ASAP.
Fun side note: Palisade is also home to Colorado’s wine country and full of small-town charm. If you’re looking for a relaxing mountain escape with plenty of wine tasting on the agenda, you’ll feel right at home in Palisade.
Ingredients
Let’s gather our ingredients and get ready to make this crave-worthy summer pizza. For this pizza, you’ll need the following.
- Pizza dough
- Pesto
- Fontina
- Prosciutto
- Ripe peaches
- Red onions
- Egg yolk
- Water
- Cornmeal
Obviously, I highly recommend my make-ahead beer pizza dough. Not only is it delicious and easy to put together but you can make it up to three days ahead of time. This makes it perfect for entertaining.
If you’re not up for making your own dough or need a quick-rising option, you can get fresh dough from the grocery store, and it is good. I generally find it in the refrigerator case by the prepared food counter at the grocery store. If you don’t see it, just ask someone behind the counter.
For the pesto, I used my feta-avocado pesto sauce. You’re welcome to use your favorite pesto recipe or store-bought brand, but I loved my feta-avocado sauce on this pizza.
And, of course, you can’t go wrong with Palisade peaches on this pizza, but if they’re not stocked in your area, use a variety that’s available to you.
How to Grill Peaches
To grill our peaches for this pizza, we turn our grill on high and then generously grease the grates. We can even brush our peach slices with a little canola oil to help prevent sticking. Now we close the lid and give the peaches a few minutes to char.
Generally, I like to go ahead and slice the peaches before grilling. Maybe I’m a little clumsy on the grill, but this means I’ll likely drop a few slices between the grates, so I always cook a little more than I need.
You can avoid losing peach slices by grilling them in halves, but that means less surface area hits the grill. Ultimately, it’s your call. Besides, I can’t find the self-control to not snag a slice or two or a few, so it’s best to make sure you have reserves, at least in my case.
How to Hand Stretch Pizza Dough
With our peaches grilled, we’re ready to prepare our pizza dough. We start by letting our pizza dough sit covered for about three hours. Why? This gives our dough time to warm up, which makes it much easier to stretch. We don’t want to try to stretch unforgiving dough.
After letting our pizza dough sit, we hand stretch it so that it’s about 10 inches in diameter. When hand stretching, we want to make sure we focus on stretching toward edge of the dough, just before the crust, rather than the center. Messing with the center too much will give us a limp crust. We want to use the length of our fingers instead of our fingertips to push out the dough. You can even pick up the dough by the edge to stretch.
Here’s a quick video if you’d like to see it in action. Admittedly, I don’t use nearly as much flour as he does during the stretching. I’ve never found it necessary to use that much, but it still gives you a good idea of how it’s done.
Whatever you do, please don’t use a rolling pin to stretch your dough, which can kill our delicate air bubbles. Save your rolling pin for pie crusts, not pizza crusts.
How to Make
And now to load and bake our pizza. To easily handle our pizza, we place the stretched dough onto cornmeal-dusted parchment paper. If you’re fancy and have a pizza peel, you can use that instead.
We then smother the dough with a layer of pesto, top it with loads of cheesy goodness and finish with our red onions. For a perfectly brown crust, we brush it with a mixture of egg yolk and water, and just like that, our pizza is now ready to go into the oven.
After our pizza bakes, we top it with prosciutto, grilled peaches and some fresh basil. Grab a drink and dig in to your new favorite summer pizza. So good, huh?
Perfect Pairing
If pizza and beer are your kind of pairing, I recommend a saison. A crisp, bubbly saison happens to be one of my favorite beers for pairing with food, and this match is no exception. With saison’s spicy yeast profile, it’s a delicious match with the pesto. At the same time, saisons often come with citrus and stone fruit notes, and that effervescent mouthfeel makes it a great palate cleanser to slice through that cheesy summer pizza.
When you’re in the mood for wine, a lightly oaked chardonnay is a good call. We don’t need a huge oak bomb, but a touch of oak nicely complements the charred peach slices. This kind of chardonnay also gives us some acidity that’s a welcome match to the peach as well as some subtle fruity flavors.
With fresh peaches ripe and aplenty, I hope you try this prosciutto-grilled peach pizza with pesto. I have no doubt it’ll become one of your favorite summer meals. Please let me know how you enjoyed this prosciutto-grilled peach pizza recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.
Cheers!
Love Pizza Night?
- Coq au vin pizza
- Mexican beef pizza with corn and green chiles
- Shrimp and avocado grilled naan pizza
- Smoked salmon, avocado and pesto pizza

Prosciutto-Grilled Peach Pizza With Pesto
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10-inch pizza 1x
Description
With peach season in full force, let’s celebrate this delicious time of year with the ultimate summer pizza. Juicy, ripe peaches come together with salty prosciutto and earthy pesto for the perfect sweet and savory combination while melted fontina adds a creamy touch of decadence. This prosciutto-grilled peach pizza will be your new go-to summer staple.
Ingredients
1/2 pound pizza dough, homemade or store-bought (see note)
1–2 ripe peaches
Canola oil for greasing
Cornmeal for dusting
1/4 cup pesto, homemade or store-bought
1 1/4 cups fontina, freshly grated (see note)
1/4 cup chopped red onion slices
1 egg yolk (see note)
1/2 tablespoon water
1 ounce prosciutto, torn
Fresh basil, chopped, for garnish, optional
Instructions
- Two to three hours from when you plan to bake the pizza, remove the dough ball from the refrigerator and place on a floured surface and gently press into a 5-inch flat circle. Cover with plastic wrap and let sit for two to three hours.
- About 45 minutes to an hour before baking, place a pizza stone in the cold oven and turn the heat to 500 degrees. If you don’t have a pizza stone, you can use a large baking sheet and preheat for 30 minutes, though a pizza stone is recommended for best results.
- Heat a grill over high heat and grease the grates with canola oil. Cut the peaches into slices, wedges or halves for grilling. Slices give you more grilling surface area, but they’re more susceptible to falling between grates. Brush peaches with additional canola oil. Place on hot grill and cook until char marks appear to your liking. Remove from heat. If you grilled the peaches in wedges or halves, now cut into slices. If you want to remove the peach skin, it should be easy to pull off at this point. Cover and reserve peaches for pizza.
- Hand stretch the dough using the bed of your fingers rather than your finger tips to pat the dough outward toward the edge. Don’t pat in the center of the dough, or you’ll get limp pizza. Really focus on staying outside of the center and work toward the edge. After you work the dough, grab the edge of the pizza and lift it in the air. Allow it to quickly hang down and keep rotating the pizza crust through your fingers to allow the rest of the pizza to have a chance to hang. Do not use a rolling pin to shape and flatten. The dough is stretched when it’s 10 inches in diameter. If any holes form, pinch the dough back together.
- Coat a pizza peel or the back of a parchment paper-covered baking sheet with cornmeal and place the hand-stretched dough on top. Adjust the shape if necessary.
- Spread 1/4 cup of pesto on the dough, leaving an edge for the crust. Top with fontina and then add the red onion. Whisk together the egg yolk and water and brush on the crust. Transfer to the hot pizza stone.
- If using parchment paper on a baking sheet to transfer the pizza, grab the edge of the parchment paper and slide the pizza from the baking sheet to the pizza stone. Bake for two minutes, remove the parchment paper and then continue to bake for six to eight minutes. If using a pizza peel with no parchment paper to transfer the pizza directly to the stone, bake for eight to 10 minutes.
- Remove from oven. Because pesto is oil-based, oil will rise to the top. Take a paper towel and gently place on top to soak up oil. Top with prosciutto and peaches. Let the pizza set for about five minutes. Cut into slices and top with fresh basil if desired. Enjoy!
Notes
- A 10-inch pizza is a good-size meal for two people, or it works well as an appetizer for four people.
- While I highly recommend my make-ahead beer pizza dough, most grocery stores sell fresh pizza dough in the section where you can find freshly prepared soups, salads and meals. If you can’t find it, ask someone at the deli counter.
- You probably won’t need two full peaches to top a 10-inch pizza, but this gives you a little extra in case you slice it and any drop between the grates, which can easily happen. Plus, it gives you snacks.
- The amount of cheese you use depends on how cheesy you like your pizza. I’m a cheesy pizza kind of lady, so I use 1 1/4 cups.
- If you don’t want your crust quite as brown, use the entire egg instead of just the egg yolk.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Category: Main Dishes
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 pizza
- Calories: 645
- Sugar: 29
- Sodium: 1,046
- Fat: 30
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 0
- Protein: 25
- Cholesterol: 177
Keywords: grilled peach pizza, peach pizza, prosciutto peach pizza, peach pesto pizza
oh yum!! I don’t know what’s better, the recipe or all the pairing suggestions!! Thank you for that!! Now I’m on the lookout for some saison beers so I can get this pizza in my bellyyyy ASAP!!!!
★★★★★
Haha, I’m biased, but I think both are great! 🍻🍕
This looks like a beautiful pizza. Simple, but tons of flavor and a great looking crust. I love it. Nice photos, as well!
Thanks so much for the kind words, Ben!
This Peach Prosciutto pizza looks so good! OMG! The only fruit I’ve had on pizza is pineapple! I’m loving the combo of using pesto with these peaches as well. Killer combo!
★★★★★
I think you’ll love it! Totally different than a pineapple pizza, which can be a little controversial, it seems. 😀
Peaches? On a pizza! Well, anything with pesto and prosciutto is a win win in my books, so I’ll have to give this pizza a try!
★★★★★
I hope you do! It’s a delicious combo.
Hmmm yum! So loving this recipe! It’s really mouth watering. I I love peaches so I will never skip this recipe.
★★★★★
Same here! They’re my favorite.
What a beautiful and summery dish! I love the combo of pesto with peaches, sounds lovely!
It is — hope you get to try it!
Beautiful seasonal pizza! You need the saltiness of the prosciutto to counterbalance the sweetness of the peaches. It looks pretty and summery and I like the pairing with a saison beer!
★★★★★
For sure! They’re such a perfect match.
Love this. And I always have tons of pesto in my freezer. My husband loves it so much that he could eat it on ice cream. So I make huge batches, without the Parmesan, and freeze it. Fabulous idea to pair it with peaches, and Fontina!
They’re so good together! Sounds like it’s the perfect pizza for you two.
Ok, I’m gonna admit…I’m not one to put fruit on my pizza, BUT THIS LOOKS AMAZING!!! I would try this in a heartbeat! YUM!!!
Now is a good time to change that! I just love peaches with pesto.
Love the combination of peach and pesto. Sounds so very interesting and delicious.
★★★★★
It really is!
Years ago, I went to a winery with a friend and they served us pizza topped with peaches. Looking at these pictures, the memories from that night came flooding back. My friend and I were so delighted to discover how incredibly delicious peaches are on pizza…. but, I bet they are even better when pesto and prosciutto are involved. Can’t wait to try this!
★★★★★
I just love how food brings back so many great memories. Hope you love it!
What a flavorful and delicious pizza. I would love to grab a slice right away. YUMMM
★★★★★
You should! 😀🍕
This pizza is my dreams come to life. The pesto, the cheese, the onions, THE PEACHES, everything! I’m SO adding this to my dinner plans for next weekend, and can’t wait to try it out!
★★★★★
Hope you love it, Sara!
A pizza with peaches… Sounds unusual but so right !! For sure trying it out. That combination is insanely right !!
★★★★★
It really is! I’m sure you’ll love it.
This looks like a great combination of savory and sweet. I love pizza like this!
Thanks, Nicole! I’m a sucker for those contrasting flavors.
Woooow…..Homemade!!! I think I will look for these and try your recipe this weekend. Thank you for sharing!
Dang Thai from Embeya!
★★★★★
You’re so welcome! Hope you love it.