Grilled Peach and Burrata Pizza

Name: Grilled Peach, Prosciutto, and Burrata Pizza
Prep time: 25 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 pound pizza dough, homemade or store-bought, at room temperature for 45 minutes before shaping; 1 tablespoon fine cornmeal or semolina, for dusting the peel, parchment, or pan; 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided; 1 garlic clove, finely grated or minced; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon kosher salt; 4 ounces low-moisture mozzarella, shredded, about 1 packed cup; 2 ripe but firm peaches, pitted and sliced into 1/2-inch wedges; 1 teaspoon extra-virgin olive oil; 1/8 teaspoon kosher salt; 8 ounces burrata, drained and gently torn into large pieces; 3 ounces thinly sliced prosciutto, torn into loose ribbons; 2 cups baby arugula, loosely packed; 2 tablespoons balsamic glaze, plus more to taste; Freshly ground black pepper, to taste; Flaky salt, optional, to taste; 2 tablespoons torn fresh basil leaves, optional

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Quick Ingredients

1 pound pizza dough, at room temperature for 45 minutes
2 ripe but firm peaches, pitted and sliced into 1/2-inch wedges
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, finely grated or minced
1/2 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper flakes
1 tablespoon fine cornmeal or semolina, for the peel or pan
4 ounces low-moisture mozzarella, shredded
8 ounces burrata, drained and torn
3 ounces thinly sliced prosciutto, torn into ribbons
2 cups baby arugula
2 tablespoons balsamic glaze
Freshly ground black pepper, to taste

Do This

1. Place a pizza stone, steel, or inverted sheet pan in the oven and preheat to 500°F for at least 30 minutes.
2. Toss peach wedges with 1 teaspoon olive oil and a pinch of salt, then grill over medium-high heat for 2 minutes per side.
3. Mix remaining olive oil with garlic, red pepper flakes, and salt. Stretch dough into a 12-inch round on a cornmeal-dusted peel or parchment.
4. Brush dough with garlic oil, sprinkle with mozzarella, and bake at 500°F for 10 to 12 minutes until the crust is browned and crisp.
5. Let the pizza rest for 2 minutes, then top with grilled peaches, torn burrata, prosciutto, and arugula.
6. Drizzle with balsamic glaze, finish with black pepper and flaky salt if desired, slice, and serve right away.

Why You’ll Love This Recipe

It tastes like summer: Sweet grilled peaches, peppery arugula, and tangy balsamic glaze make every bite bright and fresh.
It feels special but stays easy: Store-bought pizza dough and prepared balsamic glaze keep the process simple for home cooks.
The texture is irresistible: Crisp crust, creamy burrata, tender peaches, and delicate prosciutto all work beautifully together.
It is perfect for casual entertaining: Bake the pizza base, add the fresh toppings at the end, and bring it to the table warm and colorful.

Grocery List

Produce: 2 ripe but firm peaches, 2 cups baby arugula, 1 garlic clove, optional fresh basil
Dairy: 4 ounces low-moisture mozzarella, 8 ounces burrata
Meat: 3 ounces thinly sliced prosciutto
Bakery or refrigerated: 1 pound fresh pizza dough
Pantry: Extra-virgin olive oil, fine cornmeal or semolina, kosher salt, black pepper, crushed red pepper flakes, balsamic glaze, optional flaky salt

Full Ingredients

For the Pizza Base

1 pound pizza dough, homemade or store-bought, at room temperature for 45 minutes before shaping
1 tablespoon fine cornmeal or semolina, for dusting the peel, parchment, or pan
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1 garlic clove, finely grated or minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
4 ounces low-moisture mozzarella, shredded, about 1 packed cup

For the Grilled Peaches

2 ripe but firm peaches, pitted and sliced into 1/2-inch wedges
1 teaspoon extra-virgin olive oil
1/8 teaspoon kosher salt

For Finishing

8 ounces burrata, drained and gently torn into large pieces
3 ounces thinly sliced prosciutto, torn into loose ribbons
2 cups baby arugula, loosely packed
2 tablespoons balsamic glaze, plus more to taste
Freshly ground black pepper, to taste
Flaky salt, optional, to taste
2 tablespoons torn fresh basil leaves, optional

Grilled Peach and Burrata Pizza – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and warm the dough

Place a pizza stone, pizza steel, or inverted heavy baking sheet on the center rack of the oven. Preheat the oven to 500°F for at least 30 minutes. A fully heated surface helps the crust brown quickly and stay crisp under the creamy toppings.

While the oven heats, let the pizza dough sit at room temperature for 45 minutes if it has been refrigerated. Room-temperature dough stretches more easily and is less likely to spring back.

Step 2: Grill the peaches

Heat a grill pan, outdoor grill, or cast-iron skillet over medium-high heat until hot, about 4 minutes. Toss the peach wedges with 1 teaspoon olive oil and 1/8 teaspoon kosher salt.

Place the peaches on the hot surface in a single layer. Cook for 2 minutes per side, just until lightly charred and softened at the edges. Transfer the peaches to a plate and let them cool while you shape and bake the pizza. Do not overcook them; they should still hold their shape.

Step 3: Make the garlic oil

In a small bowl, stir together 1 tablespoon plus 2 teaspoons olive oil, the finely grated garlic, crushed red pepper flakes, and 1/4 teaspoon kosher salt. This simple garlic oil takes the place of a heavy sauce and keeps the pizza light enough for the burrata, prosciutto, and peaches to shine.

Step 4: Stretch the pizza dough

Lightly dust a pizza peel with cornmeal or semolina. If you do not have a peel, place a sheet of parchment paper on the back of a baking sheet and dust the parchment lightly. Stretch the dough into a 12-inch round, keeping the outer edge slightly thicker for a puffy crust.

If the dough resists stretching, let it rest for 5 minutes, then continue gently pressing and stretching from the center outward. Avoid using a rolling pin if possible, since hand-stretching preserves more airy texture in the crust.

Step 5: Build and bake the pizza base

Brush the stretched dough evenly with the garlic oil, leaving a 1/2-inch border around the edge. Sprinkle the shredded low-moisture mozzarella over the oiled dough. The mozzarella creates a light, melty base and helps the toppings stay in place without making the pizza too wet.

Slide the pizza onto the preheated stone, steel, or baking sheet. Bake at 500°F for 10 to 12 minutes, until the crust is puffed, deeply golden in spots, and crisp on the bottom. If using parchment, you can carefully pull the parchment out after 6 minutes for a crisper base, then finish baking directly on the hot surface.

Step 6: Add the burrata, peaches, and prosciutto

Transfer the baked pizza to a cutting board and let it rest for 2 minutes. This short pause helps the crust settle and keeps the burrata from immediately melting into the pizza.

Arrange the grilled peach slices over the hot pizza. Tear the burrata into large, creamy pieces and nestle them between the peaches. Add the torn prosciutto in loose ribbons so every slice gets a little salty bite.

Step 7: Finish with arugula and balsamic glaze

Scatter the baby arugula over the top, then drizzle with 2 tablespoons balsamic glaze. Finish with freshly ground black pepper and a small pinch of flaky salt, if using. Add torn fresh basil if you want an extra herbaceous note.

Slice the pizza into 8 pieces and serve immediately while the crust is warm, the burrata is soft, and the arugula is still fresh.

Pro Tips

Use firm-ripe peaches: They should smell sweet and give slightly when pressed, but they should not be soft or mushy. Overripe peaches can fall apart on the grill.
Do not overload the pizza before baking: Burrata, prosciutto, arugula, and balsamic glaze are best added after baking so they stay fresh and balanced.
Drain the burrata well: Pat the outside gently with a paper towel before tearing it. This helps prevent a watery pizza.
Heat matters: A 500°F oven and a fully preheated stone, steel, or sheet pan make the crust crisp and nicely browned.
Slice with confidence: Use a sharp pizza wheel or chef’s knife, and cut through the prosciutto in one firm motion so the toppings stay in place.

Variations

Spicy honey version: Swap the balsamic glaze for 1 1/2 tablespoons hot honey, then add a little extra black pepper after baking.
Vegetarian version: Skip the prosciutto and add toasted pistachios or toasted walnuts for salty crunch.
Cheese variation: Use fresh mozzarella before baking and finish with dollops of goat cheese instead of burrata for a tangier pizza.

Storage & Make-Ahead

This pizza is best served right after topping, while the crust is crisp and the burrata is creamy. If you have leftovers, store slices in an airtight container in the refrigerator for up to 2 days. For best results, remove the arugula before storing if possible. Reheat slices in a 375°F oven or toaster oven for 6 to 8 minutes, then add fresh arugula and a little extra balsamic glaze after reheating.

To get ahead, grill the peaches up to 1 day in advance and refrigerate them in a covered container. You can also mix the garlic oil up to 2 days ahead and keep it refrigerated; let it come to room temperature before brushing it over the dough. Do not add burrata, prosciutto, arugula, or balsamic glaze until just before serving.

Nutrition (per serving)