Peach And Prosciutto Pizza with Chilli & Garlic Pesto
A delicious summer pizza recipe combining sweet, spicy and salty. This extraordinary pizza is perfect for summer entertaining. It’s made with a gluten free base, for any GF friends, yet will satisfy all guests!
Ingredients
- Gluten free pizza dough
2 tsp dried yeast- 2 tsp Chantal Organics Rice Syrup
- 180-190ml warm water
- 100g Chantal Organics White Rice Flour
- 100g Chantal Organics Brown Rice Flour
- 50g tapioca starch
- 1 tsp salt
- 3 Tbsp Chantal Organics Extra Virgin Olive Oil
- Extra rice flour, for dusting
- Pizza toppings
- 1 jar Chantal Organics Tomato Pizza Sauce
- 2 Tbsp Chantal Organics Chilli & Garlic Pesto
- 80g Prosciutto
- 1 small red onion, sliced
- ¼ cup Goat’s cheese
- 1-2 Peaches, stones removed and cut into wedges
- Chantal Organics Extra Virgin Olive Oil, to finish
- To Serve
- Fresh basil
- Candied walnuts
- Nasturtiums
instructions
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Step 1.
Preheat the oven to 230°C Fan bake. Place pizza tray in the oven to preheat. To make the dough, add the yeast and rice bran syrup to warm water. Mix to combine and set aside for ten minutes or until frothy.
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Step 2.
Mix the rice flours, tapioca starch and salt together in a bowl. Add the yeast mixture, half the olive oil (1 ½ tbsp) and stir to combine. The mixture should be runnier than regular pizza dough but come away from the bowl easily. Wrap the bowl and place in a warm area for 30 minutes until almost doubled in size.
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Step 3.
While the dough is proofing, brush the peaches with olive oil and grill on the BBQ for 3-5 minutes on each side, or until golden and charred (but still holding their shape). Set aside to cool.
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Step 4.
Take the pizza tray out of the oven and dust with extra rice flour. Tip the dough onto the floured tray and dust the top of the dough with more rice flour. Using your hands, push the dough out to form a flat, circular base (approx. 25-27cm in diameter).
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Step 5.
Brush the edges with the remaining olive oil and add the pizza sauce to the base, then sprinkle with sliced onion and drizzle with oil. Bake for 12-15 minutes or until golden.
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Step 6.
Garnish the pizza with goat's cheese, grilled peaches, prosciutto, dollops of pesto, fresh basil, candied walnuts and nasturtiums. Serve and enjoy!
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Serving Suggestion
To make candied walnuts, warm 2 tbsp runny honey in a small saucepan on medium heat, then add ¼ cup walnuts. Stir to combine and then cook for 3-5 minutes until thick and glossy. Pour onto a lined tray and leave to cool.
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Chantal Organics Products used
