Some of my kids could live on salads and others would eat pizza every day if it grew on trees. (Wishful thinking on my part, sorry about that!) A happy compromise in our family is a salad pizza, which sometimes means just tossing lettuce and tomatoes on top of a pie. When peaches are plentiful and juicy, I sometimes do a riff on the basic salad pizza for the more, shall we say, sophisticated diners in the family.
This lightened-up summery pie is delicious and easy to make if you pick up a pre-made crust, like a boboli. My crowd-pleasing strategy is to make a couple of these pizzas and a couple of basic mozzarella and tomato pies. If your family has a carbphobic member, toss together the key ingredients in this dish (arugula, peaches, goat cheese, prosciutto, olive oil, oregano) for a main dish salad.
Some days, you can keep all of the people happy all of the time.
Peach & Prosciutto Pizza
- 1 large pre-baked pizza crust (such as Boboli)
- 3 Tbsp extra-virgin olive oil
- 6 oz goat cheese, cut into tiny pieces
- ¼ lb thinly sliced prosciutto, diced
- 2 large peaches, peeled, pitted, and sliced thin
- 2 cups arugula or mixed baby greens
- 2 tsp white wine vinegar
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 tsp fresh oregano
Preheat oven to 425°F.
Spray a large baking sheet with cooking spray. Place the pizza crust on the baking sheet. Drizzle with 1 Tbsp of the oil and scatter with the goat cheese.
Bake for about 10 minutes or until cheese is melted and the crust is very hot.
Remove from the oven. Top with prosciutto and peaches. Return to the oven for about 4 minutes.
In small bowl, toss arugula with remaining olive oil, white wine vinegar, salt, and pepper. Remove pizza from the oven and top with arugula. Sprinkle with oregano.