I enjoy making this pizza because it combines sweet, savory, creamy, and crispy textures in every bite. Grilling the peaches enhances their natural sweetness while adding a subtle smoky flavor that pairs beautifully with the fresh burrata. I also appreciate that the recipe comes together quickly once the oven is hot, making it ideal for both casual weeknight meals and special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound pizza dough, at room temperature for 45 minutes
2 ripe but firm peaches, pitted and sliced into ½-inch wedges
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, finely grated or minced
½ teaspoon kosher salt, divided
¼ 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
Flaky salt, optional for finishing
Directions
I place a pizza stone, baking steel, or an inverted baking sheet in the oven and preheat it to 500°F (260°C) for at least 30 minutes.
I toss the peach wedges with 1 teaspoon of olive oil and a pinch of salt, then grill them over medium-high heat for about 2 minutes per side until grill marks appear and the peaches are slightly softened.
In a small bowl, I combine the remaining olive oil with the garlic, crushed red pepper flakes, and the remaining salt.
I stretch the pizza dough into a 12-inch round on a peel or parchment dusted with cornmeal or semolina.
I brush the dough evenly with the garlic oil mixture and sprinkle the shredded mozzarella over the surface.
I transfer the pizza to the hot stone or baking surface and bake for 10 to 12 minutes until the crust is crisp and deeply golden.
I let the pizza rest for about 2 minutes before topping it with the grilled peaches, torn burrata, prosciutto ribbons, and fresh arugula.
I drizzle balsamic glaze over the top, season with freshly ground black pepper and optional flaky salt, then slice and serve immediately.
Servings and Timing
Servings: 4
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Variations
I sometimes substitute nectarines or fresh figs for the peaches when they’re in season. For a vegetarian version, I simply leave out the prosciutto while keeping the creamy burrata and grilled fruit. I also enjoy adding fresh basil leaves, toasted walnuts, or a sprinkle of crushed pistachios for extra texture. When I want a little more heat, I increase the crushed red pepper flakes or finish the pizza with a drizzle of hot honey.
Storage/Reheating
I find this pizza tastes best when served fresh, but I store leftovers in an airtight container in the refrigerator for up to 2 days. I reheat slices in a skillet or a 375°F (190°C) oven for about 5 to 8 minutes to restore the crisp crust. I prefer adding fresh arugula and an extra drizzle of balsamic glaze after reheating for the best flavor and texture.
FAQs
Can I use store-bought pizza dough?
Yes. I often use high-quality store-bought pizza dough to save time, and it works wonderfully in this recipe.
Can I make this pizza without a grill?
Absolutely. I roast or sear the peaches in a grill pan or skillet until lightly caramelized if I don’t have access to an outdoor grill.
What is the difference between burrata and mozzarella?
I like burrata because it has a creamy center that creates a richer texture than regular fresh mozzarella, making the finished pizza extra luxurious.
Can I prepare the toppings ahead of time?
Yes. I often grill the peaches, shred the mozzarella, and prepare the garlic oil a few hours ahead so assembling the pizza is quick and easy.
What can I serve with Grilled Peach and Burrata Pizza?
I enjoy serving it with a fresh green salad, grilled vegetables, roasted asparagus, or a light fruit salad for a complete summer-inspired meal.
Conclusion
I think Grilled Peach and Burrata Pizza is a beautiful combination of sweet, savory, creamy, and crisp flavors. The smoky peaches, rich burrata, salty prosciutto, and peppery arugula come together on a perfectly baked crust for a restaurant-quality meal at home. Whether I’m making it for a summer gathering or a relaxed family dinner, this pizza always delivers fresh flavors and an impressive presentation.
Grilled Peach and Burrata Pizza is a gourmet homemade pizza topped with sweet grilled peaches, creamy burrata, prosciutto, peppery arugula, and balsamic glaze. Perfect for summer dinners and entertaining.
Author:Emma
Prep Time:25 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Course
Method:Grilling, Baking
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
1 pound pizza dough, at room temperature for 45 minutes
2 ripe but firm peaches, pitted and sliced into ½-inch wedges
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, finely grated or minced
½ teaspoon kosher salt, divided
¼ teaspoon crushed red pepper flakes
1 tablespoon cornmeal or semolina (for dusting the peel or pan)
4 ounces low-moisture mozzarella cheese, shredded
8 ounces burrata cheese, drained and torn into pieces
3 ounces thinly sliced prosciutto, torn into ribbons
2 cups baby arugula
2 tablespoons balsamic glaze
Freshly ground black pepper, to taste
Flaky sea salt, for finishing (optional)
Instructions
Place a pizza stone, baking steel, or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes.
Toss the peach wedges with 1 teaspoon of the olive oil and a pinch of kosher salt.
Grill the peaches over medium-high heat for about 2 minutes per side, until lightly charred with distinct grill marks. Set aside.
In a small bowl, combine the remaining olive oil, garlic, crushed red pepper flakes, and the remaining kosher salt.
Dust a pizza peel or parchment paper with cornmeal or semolina. Stretch the pizza dough into a 12-inch round.
Brush the dough evenly with the garlic-infused olive oil.
Sprinkle the shredded mozzarella evenly over the dough.
Transfer the pizza to the hot pizza stone or baking surface and bake for 10–12 minutes, or until the crust is golden brown and crisp and the cheese is melted.
Remove the pizza from the oven and let it rest for 2 minutes.
Top with the grilled peaches, torn burrata, prosciutto ribbons, and fresh baby arugula.
Drizzle with balsamic glaze and season with freshly ground black pepper and flaky sea salt, if desired.
Slice and serve immediately.
Notes
Use ripe but firm peaches so they hold their shape while grilling.
Bring the pizza dough to room temperature before stretching for easier handling.
Burrata should be added after baking to maintain its creamy texture.
For a vegetarian version, simply omit the prosciutto.
Add fresh basil leaves or a drizzle of hot honey for extra flavor.
A pizza stone or baking steel produces the crispiest crust, but a preheated baking sheet also works well.
Leftovers can be refrigerated for up to 2 days, though the pizza is best enjoyed fresh.
