White Pizza with Peach and Prosciutto
By Jessica RudolphPublished on June 29, 2025
Time
50 minutes
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil, divided4 ounces (½ cup) small-curd cottage cheese ¼ cup chopped fresh basil ¼ teaspoon table salt ¼ teaspoon pepper 1 pound pizza dough, room temperature8 ounces fontina cheese, shredded (2 cups)½ cup thinly sliced red onion 2 ounces (2 cups) baby arugula 1 peach, halved, pitted, and sliced thin4 thin slices prosciutto, torn into 1-inch pieces
Before You Begin
Use a ripe but firm peach here so that it holds its shape when sliced.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Brush rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Combine 4 ounces (½ cup) small-curd cottage cheese, ¼ cup chopped fresh basil, ¼ teaspoon table salt, ¼ teaspoon pepper, and 1 tablespoon extra-virgin olive oil in bowl.
- Roll 1 pound room-temperature pizza dough into 15 by 11-inch rectangle, about ¼ inch thick, on lightly floured counter. Transfer dough to prepared sheet and brush edges with 2 teaspoons extra-virgin olive oil. Spread cottage cheese mixture over dough, then sprinkle evenly with 8 ounces (2 cups) shredded fontina cheese and ½ cup thinly sliced red onion. Bake until cheese is spotty brown and crust is deep golden, 12 to 16 minutes, rotating sheet halfway through baking.
- Let pizza cool for 5 minutes. Toss 2 ounces (2 cups) baby arugula and 1 halved, pitted, and thinly sliced peach with remaining 1 teaspoon extra-virgin olive oil; season with salt and pepper to taste. Top pizza with arugula mixture and 1-inch pieces of prosciutto, torn from 4 thin slices. Slice and serve.
Time
50 minutesYield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil, divided
4 ounces (½ cup) small-curd cottage cheese
¼ cup chopped fresh basil
¼ teaspoon table salt
¼ teaspoon pepper
1 pound pizza dough, room temperature
8 ounces fontina cheese, shredded (2 cups)
½ cup thinly sliced red onion
2 ounces (2 cups) baby arugula
1 peach, halved, pitted, and sliced thin
4 thin slices prosciutto, torn into 1-inch pieces
Ingredients
3 tablespoons extra-virgin olive oil, divided
4 ounces (½ cup) small-curd cottage cheese
¼ cup chopped fresh basil
¼ teaspoon table salt
¼ teaspoon pepper
1 pound pizza dough, room temperature
8 ounces fontina cheese, shredded (2 cups)
½ cup thinly sliced red onion
2 ounces (2 cups) baby arugula
1 peach, halved, pitted, and sliced thin
4 thin slices prosciutto, torn into 1-inch pieces
Ingredients
3 tablespoons extra-virgin olive oil, divided
4 ounces (½ cup) small-curd cottage cheese
¼ cup chopped fresh basil
¼ teaspoon table salt
¼ teaspoon pepper
1 pound pizza dough, room temperature
8 ounces fontina cheese, shredded (2 cups)
½ cup thinly sliced red onion
2 ounces (2 cups) baby arugula
1 peach, halved, pitted, and sliced thin
4 thin slices prosciutto, torn into 1-inch pieces
Why This Recipe Works
We used cottage cheese for an unexpected base for our white pizza; its silky creaminess made a cohesive pie without getting in the way of the star players. Sliced red onion mellowed out in the oven for a sweet-savory topping. We then topped the baked pie with a combination of fresh peach slices, arugula, and torn prosciutto for a bright salty-sweet summertime pizza.
Before You Begin
Use a ripe but firm peach here so that it holds its shape when sliced.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Brush rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Combine 4 ounces (½ cup) small-curd cottage cheese, ¼ cup chopped fresh basil, ¼ teaspoon table salt, ¼ teaspoon pepper, and 1 tablespoon extra-virgin olive oil in bowl.
- Roll 1 pound room-temperature pizza dough into 15 by 11-inch rectangle, about ¼ inch thick, on lightly floured counter. Transfer dough to prepared sheet and brush edges with 2 teaspoons extra-virgin olive oil. Spread cottage cheese mixture over dough, then sprinkle evenly with 8 ounces (2 cups) shredded fontina cheese and ½ cup thinly sliced red onion. Bake until cheese is spotty brown and crust is deep golden, 12 to 16 minutes, rotating sheet halfway through baking.
- Let pizza cool for 5 minutes. Toss 2 ounces (2 cups) baby arugula and 1 halved, pitted, and thinly sliced peach with remaining 1 teaspoon extra-virgin olive oil; season with salt and pepper to taste. Top pizza with arugula mixture and 1-inch pieces of prosciutto, torn from 4 thin slices. Slice and serve.
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