This is my last peach recipe of the summer! Are you weeping with me? Shed tears for one minute only because juicy summer peaches may almost be behind us, but we’ve got juicy summer tomatoes ready to step in!
In other news: my teeth are doing okay. I felt well enough on Friday to lay by the pool and get sunburnt. And felt well enough on Saturday to go camping. (And by camping, I mean that I arrived at a campsite, couldn’t figure out how to hang up my borrowed hammock, got even more sunburnt, and 12 hours later my carpool drove home. And just to be clear, it’s not a “girly thing” – one in my carpool was a male and one was a dog. It’s just that we all have a great appreciation for showers, beds, and air conditioning.) And I haven’t taken pain medication in three days. So you could say I’m doing just fine.
Oh, and I can chew regular foods, only on the right side of my mouth, but I’ll take it! So, I’m wishing that I had some of this pizza left for dinner.
I made this pizza last week because:
- A friend pointed out that after the Mango Peach Salsa, Peach & Prosciutto Caprese Salad, Peach & Brie Tartlets, and Stone Fruit Clafoutis, I was still missing a peachy main course.
- I had lots of stone fruit left over from the Clafoutis.
- I had leftover mozz and prosciutto from the Caprese salad.
- I saw whole wheat pizza crust at Trader Joe’s and needed to try it ASAP!
- I wanted a delicious, nourishing, and healthy last supper before the whole wisdom tooth ordeal.
And thus, the Summer Stone Fruit Pizza was born. And then it was devoured. Like, in one night devoured. I’m not exactly sure how it happened… I think my roommates ate half and maybe I ate the other half. Or maybe I’m making that up about the roommates. Maybe I just ate the whole thing. I’ll never tell. But I will say that it was certainly tasty enough and it’s quite possible that I could have eaten the entire pie.
If you’re freaking out about stone fruits on a hot slice of oven-baked pizza, think of it like this: It’s pretty much Hawaiian pizza, except not exotic, and so it shall be nicknamed Piedmont North Carolina Pizza and it will become a “thing” across mainstream America and then I will be famous as the inventor of said pizza and you will be famous as those blog friends who made the Piedmont North Carolina Pizza at home and enjoyed it and devoured it and spread its popularity to the far reaches of the earth.
And if you need another peachy main dish (which you won’t because Piedmont North Carolina Pizza will knock your socks off), check out this Grilled Peach Salad with Blue Cheese & Bacon from last year.
Summer Stone Fruit Pizza
- 1 package of Trader Joe's whole wheat pizza dough*
- 1/2 cup pizza sauce
- 6 ounces thinly sliced mozzarella cheese
- 4 ounces thinly sliced prosciutto
- 1 cup chopped stone fruits peaches and nectarines work best
Preheat oven to 400 degrees F if using Trader Joe's pizza dough. Otherwise, set your oven to the temperature listed on your pizza dough/crust instructions. Spray a pizza stone or baking sheet with nonstick cooking spray and set aside.
Roll out the dough on a lightly floured surface according to package instructions and transfer to pizza stone or baking sheet. Spread pizza sauce evenly over the dough, top with slices of mozzarella cheese, then prosciutto, and sprinkle the chopped fruit on top.
Bake pizza for 20-25 minutes**, until crust is deep brown (for whole wheat) or golden brown (for regular crust) and puffy.
*If you don't have a Trader Joe's, you can always substitute pizza dough from your local supermarket or a pre-made crust.
**The Trader Joe's crust recommends a bake time of 8-10 minutes. It took 26 minutes for my crust to cook all the way through.