Mike and I snuck down to Sanibel for a few days. We crunched our toes in the sand, played in the gulf, collected shells and even caught a couple of sunrises. While I was reading some magazines on the beach, I came across this tempting Peach Chutney Pizza with Prosciutto in Coastal Living Magazine.
The ingredient list is a bit extensive, so I waited until we got home to make the recipe. And, although it takes a little time, it is one of the most flavorful pizza recipes I’ve had!
The prosciutto and the peaches play very well together with that super tasty flavor combination of sweet and salty. The kick of the red onion and crushed red pepper flakes introduces a nice touch of spiciness and the tangy goat cheese pretty much ties it all together.
PEACH CHUTNEY PIZZA WITH PROSCIUTTO
Adapted from Coastal Living Magazine
- 1 pound peaches, peeled and cut into wedges
- 1/2 cup dry white wine
- 1/4 cup brown sugar
- 2 tablespoons mustard seeds
- 2 tablespoons cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon dried crushed red pepper
- 3 tablespoons chopped fresh thyme, divided
- 3 tablespoons flour
- 1 pound refrigerated prepared pizza dough, at room temperature
- 1.5 tablespoons olive oil, plus more for brushing
- 3 ounces thinly sliced prosciutto
- 1 cup very thinly sliced red onion
- 4 ounces goat cheese
- 1/2 teaspoon freshly ground black pepper
- 1.5 cups baby arugula
- Heat grill to medium-high heat.
- Combine first 9 ingredients and 2 tablespoons thyme in a heavy saucepan over medium heat.
- Cook 20 minutes or until thickened, stirring often and breaking up peaches with the back of a spoon or fork.
- Let cool completely.
- Sprinkle flour evenly over a large baking sheet.
- Place pizza dough on baking sheet, and pat into circular shape.
- Brush grill grates with oil, and slide pizza dough onto grates.
- Grill, covered with grill lid, 2 minutes or until grill marks appear.
- Slide baking sheet under dough on grill, and reduce heat to medium.
- Spread dough evenly with peach chutney, leaving a 3/4-inch border.
- Top with prosciutto, onion, and goat cheese.
- Grill, covered with grill lid, 8 minutes or until cheese melts and crusts are lightly browned.
- Remove pizzas from grill, and sprinkle with black pepper.
- Brush edges of crusts with 1/2 tablespoon oil.
- Combine arugula and remaining 1 tablespoon oil in a bowl; toss gently to coat.
- Top pizza with arugula.
Did you make this recipe?
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All images © Regan Baroni 2015.