Stone fruit sings of summer, and peaches are calling out to feature on your next pizza. This simple number uses it along with fresh basil and prosciutto for a light meal for warmer weather.
Makes 1 x 12" pizza
5.8oz (165g) pizza dough ball (see note below)
Half of a peach, sliced
4 slices prosciutto
3.5oz (100g) mozzarella
1 clove garlic, minced
2 tablespoons (40ml) olive oil
1 teaspoon (2g) sea salt
Handful basil leaves
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 5.8oz (165g) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
In a small bowl, mix together the olive oil, garlic and sea salt. Set aside.
Once your dough is ready, fire up your Ooni 3, Ooni Koda or Ooni Pro. Aim for 932˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Using a small amount of flour, dust your Ooni pizza peels. Stretch the pizza dough ball out to to 12" and lay it out on your pizza peel. Brush the pizza base with the garlic oil mixture, and top with the peach, mozzarella and prosciutto.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. Scatter over the basil leaves and serve!
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