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)
- 2–4 tablespoons of peach jam
- 4 oz smoked goat cheese, room temperature
- 2–3 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
- 3–4 Tablespoons of chopped basil (really, to taste)
- Roll out your pizza dough and place it on a baking sheet on parchment.
- 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
- Spread the goat cheese over crust. It can be hard to spread, so I sprinkle and flatten with my fingers
- Place sliced peaches on the pizza
- Spread onion slices
- Sprinkle the prosciutto
- Bake at 400 until crust is brown and peaches are starting to brown (about 15 minutes)
- Sprinkle basil. Don’t be shy.
- Drizzle balsamic reduction.
- 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