Prosciutto Peach Pizza


Prosciutto Peach Pizza by

This Prosciutto Peach Pizza is a sweet and salty fruit-topped flatbread. It’s a summertime pizza that goes perfectly with a glass of sweet chardonnay or with a fruity moscato (my favorite). The crust is crisp and the middle, slightly soft. The toppings are what really make this pizza shine: salty prosciutto, thinly sliced ripe peaches, aged balsamic vinegar and a sprinkle of crushed fenugreek leaves.

Prosciutto Peach Pizza by

If you don’t have dried fenugreek leaves on hand, you can substitute this with another herb – but I highly suggest you try these leaves at some point. Fenugreek leaves have an indescribable unique flavor and when used in small quantities, the leaves help enhance all of the other flavors in a dish.

A little known fact: fenugreek is the main flavoring agent in fake maple syrup. That’s because it has a sweet smell, though the seeds themselves have a bitter taste. The seeds and leaves are not interchangeable – while the seeds are bitter, the leaves are not. Fenugreek is complicated, but trust me when I say the dried leaves are worth having in your kitchen.

Something else thats always in my kitchen this time of year: farm fresh peaches. I buy a bag of them every week. I’m eagerly anticipating the arrival of freestone peaches at my farmer’s market – those are my very favorite. I love how the ripe, juicy fruit literally falls off the stone. It’s kind of the fruit equivalent of meat falling off the bone. Yeah, I realize that’s probably a strange analogy… but those of you who like freestone peaches know exactly what I’m talking about.

I love eating peaches on their own, grilled with a drizzle of maple syrup or in desserts, like my Peacha Pie. I love this particular peach recipe though, because of how well the sweet peaches pair with the savory, salty prosciutto. You can serve this flatbread as an appetizer for two, or you can eat it as a personal pan peach pizza. Whatever you decide, I’m certain that once you try this, it’ll become part of your summer meal rotation.

Prosciutto Peach Pizza

Prosciutto Peach Pizza by

Prosciutto Peach Pizza

5 from 2 reviews
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  • Preheat oven to 400 degrees.
  • Then, preheat a 9.5 inch non-stick pan on the stove on medium heat.
  • In a bowl, combine almond flour, tapioca flour and coconut milk. Mix well.
  • Pour the batter onto the pan and cook for a minute. Reduce heat to low and cook until the bread is sturdy enough to for you to move onto a greased baking sheet.
  • Flip the bread over so that the gooey side is facing down.
  • Place the prosciutto on the pizza, then place the peach slices on top of the proscuitto.
  • Sprinkle with the dried fenugreek leaves or another herb and drizzle with balsamic vinegar.
  • Bake for 15 minutes or until the bread has reached desired level of crispiness.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Amber H. says

    Hello! I’m very new to your blog. I have only made your chocolate mug cake (many times already) and loved it. I came across this beauty of a recipe not to long ago and I have been dying to make it. I am brand spanking new to gluten free and grain free baking. I do not know how to handle these flours very well so maybe that is why this didn’t turn out so well for me. I have my second attempt at the pizza in the oven as I am typing this. The first batch of pizza dough burned to the bottom of my frying pan and I had to scrap it. The second one was doing pretty good but I thought that I was cooking it too long so I tried to move it over and it folded and flopped. I almost started to cry. I gently adjusted the dough on my baking sheet and added the toppings and am now hoping for the best. Is it possible for you to maybe add in the cooking instructions roughly how long your should fry the dough and what it should look like (bubbly?) before moving it? I know it says until it is crispy enough but I couldn’t tell. I would appreciate it!

      • Amber H. says

        5 stars
        OK, So I wrote you two comments last night on the peach and prosciutto pizza recipe. I did more research on your blog and found this recipe and your FAQ blog and video on making this naan. So I tried to make that pizza crust a 3rd time. This time I made 3 crusts instead of the one big one (I have terrible frying pan flipping skills) and it turned out great! I baked them on a pizza stone and they were nice and crispy around the edges and a little (not too much) soft in the middle. THANK YOU for this recipe. I recently decided to go grain free and kinda paleo. I have been DYING for some kind of bread in my life to keep my from jumping overboard the sanity ship. I’m not vegan but I can’t stand all of the constant meat recipes I see on so many paleo meal plans and blogs. I’m a meat-less…er, less-meat paleo eater I guess. I’m trying your tahini freezer fudge right now and will be sure to let you know what I think once it is frozen.

  2. Debra says

    Have you ever tried this with mango? I live in SWflorida and my mango tree is bursting with fruit. Ill try it and let you know how it turns out.

paneer lababdar

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