Summer Pesto and Prosciutto Pizza

Step 1

Let pizza dough sit at room temperature for at least 30 minutes.

Step 2

When ready to roll out the dough, preheat oven to 500ºF. Place a pizza stone or sheet pan in the oven while it preheats. Gently start pulling dough from all sides to gradually expand it to about 6 inches in diameter. (If you’re too aggressive, the dough could tear.)

Step 3

Set a large piece of parchment paper about 14 inches squares on a work surface, sprinkle with flour, and place dough on top. Use a rolling pin to roll out dough, starting in the center and working outward toward the edges but not rolling over them, to create a round about 12 inches wide and ¼ to ⅓ inch thick. If dough sticks to rolling pin, sprinkle it with a little flour. Pierce dough multiple times with a fork to help prevent it from bubbling up as it bakes.

Step 4

Transfer dough on parchment to a baking sheet with no sides or to the back of a sheet pan.

Step 5

Use the back of a small spoon to spread pesto evenly over dough, leaving a 1-inch border for the crust. Sprinkle shredded mozzarella over pesto, followed by red onion and sliced peach.

Step 6

Transfer pizza (with parchment paper) to the hot pizza stone or sheet pan. Bake until the crust is browned and cheese is bubbly, 13-15 minutes.

Step 7

Tear burrata cheese into about 6 pieces (or thinly slice fresh mozzarella) and scatter them over baked pizza. Garnish with prosciutto and fresh basil, and finish with a drizzle of balsamic reduction. Cut into 8 slices.