PEACH CHUTNEY PIZZA WITH PROSCIUTTO

RECIPES

Mike and I snuck down to Sanibel for a few days and while I was reading some magazines on the beach, I came across this oh-so-tempting Peach Chutney Pizza with Prosciutto in Coastal Living Magazine.

Peach Chutney Pizza with Prosciutto and Goat CheesePeach Chutney Pizza with Prosciutto and Goat CheeseThe 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 ever had!

The prosciutto and the peaches play very well together with their sweet and salty flavors. 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.

Let me know if you try it!

PEACH CHUTNEY PIZZA WITH PROSCIUTTO

Adapted from Coastal Living Magazine

Ingredients

  • 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

Instructions

  1. Heat grill to medium-high heat.
  2. Combine first 9 ingredients and 2 tablespoons thyme in a heavy saucepan over medium heat.
  3. Cook 20 minutes or until thickened, stirring often and breaking up peaches with the back of a spoon or fork.
  4. Let cool completely.
  5. Sprinkle flour evenly over a large baking sheet.
  6. Place pizza dough on baking sheet, and pat into circular shape.
  7. Brush grill grates with oil, and slide pizza dough onto grates.
  8. Grill, covered with grill lid, 2 minutes or until grill marks appear.
  9. Slide baking sheet under dough on grill, and reduce heat to medium.
  10. Spread dough evenly with peach chutney, leaving a 3/4-inch border.
  11. Top with prosciutto, onion, and goat cheese.
  12. Grill, covered with grill lid, 8 minutes or until cheese melts and crusts are lightly browned.
  13. Remove pizzas from grill, and sprinkle with black pepper.
  14. Brush edges of crusts with 1/2 tablespoon oil.
  15. Combine arugula and remaining 1 tablespoon oil in a bowl; toss gently to coat.
  16. Top pizza with arugula.

All images © Regan Baroni 2015.

  1. robinthomas1965@gmail.com

    June 1st, 2015 at

    Shut up. That sounds SO good! You had me at peach chutney. You had me at pizza. You had me FOR REAL at goat cheese! Gloriously beautiful as always!

Leave a Reply

Your email address will not be published. Required fields are marked *

PRESS

FOOD PHOTOGRAPHY

RECIPES

categories

PHOTOGRAPHY BY REGAN BARONI COPYRIGHT ©2020