Peach, Prosciutto & Ricotta Pizza with Pesto & Roasted Capsicum
  • Prep time: 20 minutes
  • Calories: 750
Summer flavours at their best! Sweet, local peaches, salty top quality WA prosciutto and creamy ricotta will make this pizza a firm favourite - the only downside? That peaches are only in season for such a short time - so enjoy them while at their best! If you have a pizza stone and a BBQ with a hood, you can cook this beauty outside. Enjoy your summer days 😉
  • 1 of Pizza Base
  • 14 Cup of Pesto
  • 2 of Peach
  • 1 100g Pack of Prosciutto Slices
  • 12 Cup of Ricotta (Soft)
  • 60 g of Fire Roasted Red Capsicum
  • 1 Small Bunch of Flatleaf Parsley
  • 80 g of Mozzarella (Grated)

Prepare Toppings:

Preheat oven to 250°C. Halve peaches and slice into 4-6 wedges per half. Pick parsley leaves and roughly chop. Thinly slice roast capsicum into strips.

Assemble Pizza:

Place pizza base on a baking tray. Spread pesto over the base and top with mozzarella. Arrange peaches, roast capsicum and prosciutto over the top, tearing the prosciutto into smaller strips as you add.

Cook Pizza:

Add dollops of ricotta to the top of the pizza. Cook pizza in the oven for 10-12 minutes until the base is browned and crisp, or done to your liking.

You Plate It:

Sprinkle the hot pizza with chopped parsley, and any prosciutto you reserved. Slice it up and serve straight away - Enjoy!