Prosciutto and Grilled Peaches Pizza

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By Meredith Abbott

Makes Two 12” or four 8” pizzas

Pizza Ingredients
vegetable oil (for brushing grill grates and peaches)
4 large, firm-ripe peaches, pitted, each cut into 8 slices
1 recipe Perfect Pizza Dough
5 thin slices prosciutto, torn into
1-inch pieces
3 tablespoons extra-virgin olive oil
1/4 cup aged balsamic vinegar
3 tablespoons chopped fresh basil, for garnish

1. Place a pizza stone in the lower third of the oven and preheat at 500 degrees for at least 30 minutes.
2. To grill peaches: Preheat a gas grill or heat a large grill pan over high heat. Brush grill grates and peaches with oil and cook until grill marks develop, 1 to 2 minutes on each side; set aside.
3. To prepare pizza: Once stone is preheated, dust work surface with flour. Flatten one dough ball to a thickness of ½ inch and roll to desired size. Transfer to a parchment-lined baking sheet, cover with another piece of parchment and proceed with remaining dough.
4. Lightly coat each round with about 2 teaspoons olive oil, then place on pizza stone. Allow crust to cook halfway through, about 5 minutes. Top with prosciutto and peaches and bake until crust is golden brown and crisp, 3 to 4 more minutes. Let pizza rest for 1 to 2 minutes before cutting.
5. To serve: Transfer to plates, drizzle with aged balsamic vinegar, and sprinkle with basil.

Perfect Pizza Dough Ingredients
1/4 cup (2 ounces) warm water
2 1/4 teaspoons SAF instant yeast
3 1/4 cups unbleached all-purpose flour or 00 “Italian style” flour
1 1/2 teaspoons kosher salt
1 cup water
3 tablespoons extra-virgin olive oil, plus 1 tablespoon for brushing

1. Place warm water in small bowl and sprinkle with yeast. Cover with plastic wrap and let stand for 5 minutes or until foamy. Stir to dissolve, if necessary.
2. To a stand mixer fitted with a dough hook, combine flour and salt and mix briefly to combine. Turn the mixer on low speed, add yeast mixture, and mix to combine. Add water and 3 tablespoons of olive oil and knead dough until smooth and elastic, about 5 minutes. Alternatively, knead dough by hand on a floured surface for 10 minutes.
3. Shape dough into a smooth ball, place it on a floured surface, and cover with a damp cloth. Let rise at room temperature for about 1½ hours, or until doubled in bulk.
4. When dough is ready, use a large knife or a bench scraper to divide into four equal pieces. With lightly floured hands, press out any bubbles that might have formed in dough and form each piece into small smooth ball. Place about 4 inches apart on a lightly floured surface.

Photo courtesy Sur La Table