Peach Prosciutto Arugula Pizza

Highlighted under: Cultural Kitchen Discoveries

I'm not the best at making pizza from scratch, but this one always turns out great, which is saying something. I first made this during a summer cookout when my friend brought over fresh peaches from the farmer's market. The combination of sweet peaches, salty prosciutto, and peppery arugula is just heavenly. Honestly, even if I have leftover dough, I can’t resist making this again and again, especially when it’s hot outside and I can throw it on the grill.

Created by

The Meals By Sophia Team

Last updated on 2026-05-20T22:38:19.079Z

When I first made this pizza, I had no idea how well the flavors would come together. The salty prosciutto really complements the sweetness of the peaches, and the fresh arugula adds that perfect peppery kick. I remember thinking how easy it was to pull together, especially since I had store-bought dough on hand.

The key to getting it just right is to make sure your grill is hot enough, so the crust gets that nice char. I’ve definitely made the mistake of cooking it too low and slow. I'll never forget how a little too much time on the grill taught me to keep a close eye on it. Trust me, you want that crust crunchy and not burnt!

Why I Keep Making This

The grill gives the crust a delightful char
Fresh peaches add a unique sweetness
Always a hit at summertime get-togethers
Uses store-bought dough, so it's quick

What to Know Before Making Peach Prosciutto Arugula Pizza

Making this pizza is a wonderful way to enjoy summer flavors. Fresh peaches give your pizza a sweetness that balances beautifully with the salty prosciutto. If you're in a pinch for time, you can absolutely use pre-made dough, but I find that store-bought works like a charm and saves time without compromising much on taste.

When grilling, keep an eye on your dough. It can go from golden to burnt quickly, especially if your grill runs hot. If it starts blistering too much, you can move it to a cooler side of the grill for the topping stage.

Ingredients

Gather these ingredients before you start:

Main Ingredients

1 pound store-bought pizza dough
2 ripe peaches, sliced
4 ounces prosciutto, thinly sliced
2 cups baby arugula
1 cup mozzarella cheese, shredded
2 tablespoons olive oil
Salt and pepper, to taste

Now you're ready to make the pizza!

Instructions

Let's get cooking:

Preheat the Grill

Start by preheating your grill to a medium-high heat, around 450°F. If you have a pizza stone, place it on the grill to heat up as well. This helps the crust cook evenly.

Prepare the Dough

On a lightly floured surface, stretch out the pizza dough into a 12-inch round. Don't stress if it's not perfectly shaped, rustic is fine! Brush one side with a little olive oil, and sprinkle a pinch of salt and pepper on it.

Grill the Crust

Carefully place the dough oil-side down onto the hot grill. After about 4-5 minutes, check to see if the bottom is nice and crispy and has grill marks. Flip it over and start adding your toppings.

Add Toppings

Layer on the mozzarella cheese, the slices of peach, and prosciutto. Grill for another 5-7 minutes, or until the cheese is melted and bubbly. Again, just keep an eye on it to avoid burning.

Add the Arugula

Once the pizza is done, take it off the grill and scatter the arugula over the top. Drizzle with a bit more olive oil if you like and season with a little more salt and pepper.

Slice and Serve

Cut the pizza into slices and enjoy it while it's warm. Feel free to add a sprinkle of balsamic glaze if you're feeling fancy!

Dig in and enjoy!

Pro Tips

If you’re short on time, buy pre-sliced prosciutto to save a step.
For extra flavor, try adding goat cheese along with the mozzarella.
If you don’t have a grill, you can bake it in the oven at 475°F for about 10-12 minutes instead.

What to Serve with Peach Prosciutto Arugula Pizza

This pizza pairs wonderfully with a light salad, perhaps something with a citrus vinaigrette to play off the sweetness of the peaches. You might enjoy some refreshing lemonade or even a crisp rosé wine. If you’re feeling extra fancy, a charcuterie board could round out the meal, offering a variety of flavors and textures that complement the pizza.

I sometimes like to serve it with a side of balsamic glaze, not just on the pizza but as a dipping sauce as well. It adds a nice tang that contrasts the sweetness, making each bite a bit more interesting.

Make-Ahead Tips

You can prepare the toppings ahead of time. Slice your peaches and prosciutto the day before, and keep them in the fridge to save time on grilling day. Just be sure to store them in airtight containers to keep them fresh.

If you want to make the dough ahead of time, you can freeze it. Just make sure you thaw it in the fridge overnight before you plan to use it. Honestly, I often keep a couple of dough balls stashed away for spontaneous pizza nights. It’s nice to have that option.

Questions About Recipes

→ Can I use different fruits?

You can, but I wouldn’t recommend anything too juicy or it'll make the crust soggy. Apples or pears could work well!

→ What if I can’t find prosciutto?

No worries, bacon or even a regular deli ham can work as a substitute. Just adjust the cooking time for the bacon.

→ Do I have to grill the pizza?

Not at all! It definitely adds a nice smoky flavor, but you can bake it in the oven if that’s easier for you.