Pizza on parchment with a green gingham napkin.

Peach & Prosciutto Pizza with Basil & Smoked Goat Cheese

  • Author: Traci Keel
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 slices 1x


Last year on our anniversary, we ate the pizza of our lives at The Chef & The Farmer in Kinston, North Carolina. I’ve recreated it, and we keep it on regular rotation during peach season. It is the perfect combination of salt & sweet; smoke & char. Let me know if you make it! Take a picture and tag me on IG @healthy_southerner. Use #healthysoutherner. I love to hear from you! Especially about food.



  • Pizza Crust Dough (I buy mine at Whole Foods, but feel free to make your own)
  • 24 tablespoons of peach jam
  • 4 oz smoked goat cheese, room temperature
  • 23 peaches
  • 4 oz cubed prosciutto, browned in a skillet and fat rendered (you can use country ham here as well)
  • 1/4 sliced red onion
  • 34 Tablespoons of chopped basil (really, to taste)


  1. Roll out your pizza dough and place it on a baking sheet on parchment.
  2. Spread a thin layer of peach jam over crust. You just want a hint of sweetness to cut the salt of the cheese and the prosciutto
  3. Spread the goat cheese over crust. It can be hard to spread, so I sprinkle and flatten with my fingers
  4. Place sliced peaches on the pizza
  5. Spread onion slices
  6. Sprinkle the prosciutto
  7. Bake at 400 until crust is brown and peaches are starting to brown (about 15 minutes)
  8. Sprinkle basil. Don’t be shy.
  9. Drizzle balsamic reduction.
  10. Slice and serve


  • I find smoked goat cheese at our local Whole Foods, and just last week I saw it at our Kroger. I have also found it online before.
  • Use ripe peaches, unripe peaches won’t produce much flavor
  • Vivian Howard’s version also used thinly sliced fresh jalapenos as a garnish. They add a perfect bite of heat.


  • Serving Size: 1 slice
  • Calories: 228
  • Fat: 8
  • Carbohydrates: 29
  • Fiber: 1
  • Protein: 11

Keywords: pizza, peaches, basil