🌿 Ingredients
- ½
lb pizza dough
- 1
tbsp extra virgin olive oil
- 1
tbsp fresh thyme leaves
- 2
cloves garlic, chopped
- Pinch
chili flakes
- 2
tsp honey
- 2
tsp fig preserves
- ½
cup shredded mozzarella
- ¾
cup shredded gouda
- ¾
cup shredded fontina
- 3
oz prosciutto
- 1
peach, thinly sliced
- 1
tbsp balsamic vinegar
- Handful
of fresh basil
🔥 Instructions
1. Prep the dough
Brush your dough with olive oil and scatter fresh thyme, chopped garlic, and a
few chili flakes for a subtle kick.
2. Build the flavor base
Spread a thin layer of fig preserves over the dough—this adds silky sweetness
that complements the salty prosciutto.
3. Add the cheese trio
Sprinkle mozzarella, gouda, and fontina evenly across the surface for layers of
creamy, melty perfection.
4. Top it off
Arrange prosciutto and peach slices over the cheese. The mix of smoky saltiness
and juicy fruit is pure harmony.
5. Finish and cook
Drizzle lightly with honey and balsamic vinegar. Grill on medium heat until the
crust is golden and the cheese bubbles—about 6–8 minutes. (Or bake in a 475°F
oven if you’re staying indoors!)
6. Serve with flair
Top with fresh basil and one last drizzle of honey. Slice. Eat. Wonder why you
ever ordered delivery.
💡 Tips
- Grilling
intensifies the smoky flavor—think Italian countryside picnic.
- Try
adding a sprinkle of sea salt or crushed pistachios for extra crunch.
- Pairs
beautifully with chilled white wine or sparkling water infused with lemon.