Peach and Prosciutto White Pizza

By: Lorena Salinas

Peach and Prosciutto White Pizza
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
1¾ tbsp (16 g) fresh, 2 servings, all-purpose flour, and pepper, baking, buffalo mozzarella balls, cornstarch for the crust, instant vortex, instant yeast, leaves, oil, olive oil, peaches, prosciutto or parma jam, reduction/glaze, table salt, valentine's day, warm water, white sugar

serving icon Servings
2 Servings
Ingredients
  • 2 cups (255 g) all-purpose flour
  • ¾ tsp (5 g) table salt
  • ⅓ tbsp (4 g) instant yeast, 1¾ tbsp (16 g) fresh
  • ¾ cup (175 g) warm water
  • ¾ tbsp (10 g) olive oil
  • ⅓ tbsp (5 g) white sugar
  • Semolina or cornstarch for the crust
  • 4 peaches
  • 4 slices prosciutto or Parma jam
  • 2 buffalo mozzarella balls
  • Salt and pepper
  • Basil leaves
  • Olive oil
  • Balsamic reduction/glaze
Instructions
  • Mix the flour, salt, sugar and yeast in a bowl.
  • Make a hole in the center and put the warm water and olive oil.
  • Mix with a spoon or spatula from the center gradually adding the flour from the sides.
  • When the spoon no longer helps you mix, use your hands to incorporate the dough. In the end you will see that you will have to put everything on the table and mix a little with your hands, kneading a little.
  • If at this point it sticks to your hands, gradually add a little flour until it no longer sticks to us. Don't add too much because if it dries a lot it doesn't leaven so easily.
  • Knead the dough for 30 Minutes by hand or 15 Minutes in the mixer with the hook attachment at medium speed.
  • Divide the dough in two. Make a ball with both portions of dough and put them on a tray or clean surface with a little semolina or polenta below so that it does not stick. On top we put a damp cloth so that the dough does not dry out.
  • Once leavened, we stretch the dough with our fingers on a surface with more semolina or polenta so that it does not stick. First you press down with your fingers leaving a small edge that will not have toppings. Then you turn it and repeat.
  • Once stretched, put the mozzarella balls on top, broken by hand into medium pieces. On top, put the peach in slices 5 mm thick. Finish with prosciutto and a drizzle of olive oil, salt and pepper
  • Remove the base of the basket from the fryer and return the basket to its place, closing it. Using the Instant Vortex panel, press Bake, set time to 6 Minutes and temperature to 395.6°F.
  • To make this pizza, we recommend the Instant Vortex Pizza Tray, which can help you make cooking easier.
  • Once preheated, transfer the pizza onto the base of the basket that we previously removed using a pizza peel. Put the base inside the basket again and close it.
  • Once this time has elapsed, cover the pizza with aluminum foil and program it for 6 more minutes.
  • When removing it, finish it with basil, olive oil and balsamic vinegar glaze. Repeat with the second pizza.
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