PESTO PEACH PROSCIUTTO PIZZA

5 from 1 vote

This pesto peach prosciutto pizza drizzled with hot honey is the ultimate summer pizza! This lightened-up version is made with a high-protein pizza crust.

Prep Time15

Cook Time12

Total Time27

Course: Main

Cuisine: Italian

Keyword: homemade pesto pizza, peach arugula pizza, peach pizza, peach prosciutto pizza, pesto peach prosciutto pizza

Servings: servings

Ingredients

For The Pizza Dough:

1 cup all-purpose flour
1 ½ teaspoons baking powder
1/4 teaspoon salt
3/4 cup cottage cheese

For The Pizza:

2 tablespoons basil pesto
3/4 cup shredded fontina cheese or light mozzarella cheese
1/2 ripe peach thinly sliced
1-2 slices prosciutto torn into bite-sized pieces
1/4 cup arugula
1/2 teaspoon hot honey
1/4 teaspoon lemon zest

Instructions

Make our homemade high-protein cottage cheese pizza crust. Add the flour, baking powder, and salt to a bowl and mix. Then, add the cottage cheese to the bowl and mix.
Knead the dough until it comes together. Then, generously flour a work surface or use parchment paper lightly floured. Then roll the dough into a round pizza crust. Transfer the rolled-out crust to a pizza pan or pizza stone.
Evenly spread the basil pesto over the dough, leaving a small border around the edges for the crust.
Sprinkle shredded fontina or light mozzarella cheese over the pesto. Arrange thin peach slices evenly on top of the cheese, then scatter torn prosciutto over the pizza.
Bake the pizza at 450°F for 10-13 minutes, or until the crust is golden and the cheese is bubbly and melted.
After baking, drizzle with hot honey and sprinkle with lemon zest. Then, top the pizza with fresh arugula.

Video

Notes

Pizza Dough: We love using our cottage cheese pizza crust or our Greek yogurt-based protein pizza crust. If preferred, use a store-bought pizza crust.
Pesto: Spread a layer of our homemade healthy pesto or pistachio pesto. Store-bought pesto also works great if you’re short on time.
Cheese Options: Swap the Fontina for light mozzarella, goat cheese, feta, ricotta, or even burrata for a creamy twist.
Different Fruit: If you don’t have peaches, try nectarines, thinly sliced pears, or even fresh figs or chopped pitted Medjool dates for a delicious variation.
Vegetarian Option: Simply omit the prosciutto and add caramelized onions and mushrooms for a savory boost of flavor.
Drizzle Alternatives: Not into hot honey? Try balsamic glaze, fig jam, or a drizzle of honey to complement the flavors.

WW Points: 2 to 4 points per slice, depending on the ingredients used; This recipe makes a 13-inch pizza crust with 6 slices total.

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