WARRANTY
Peach & Prosciutto Pizza
A perfect harmony of sweet, smoky, and savory—this wood-fired pizza captures the essence of summer in every bite. Baked in the Yoder Smokers Wood-Fired Pizza Oven using premium pizza blend pellets, it highlights the natural sweetness of ripe peaches and the delicate saltiness of prosciutto. Finished with fresh herbs, melted cheese, and a subtle touch of red pepper heat for a balanced, flavorful combination.
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Recipe from @terri.harrigan on Instagram
INGREDIENTS
Base:1 pizza dough (homemade or store-bought)2–3 tbsp olive oil1/2 tsp red pepper flakes1/2 tsp dried rosemaryCheese Blend:1/2 cup shredded Gouda1/2 cup shredded Mozzarella1/4 cup grated ParmesanToppings:4–5 slices prosciutto1 ripe peach, thinly slicedFresh basil leavesExtra rosemary, for garnishBalsamic glaze, for drizzlingINSTRUCTIONS
- Preheat the Yoder:
Fire up your Yoder Smoker with the wood-fired pizza oven attachment. Heat to around 500°F using Yoder’s pizza blend pellets for a slightly sweet, smoky flavor. - Prepare the Base:
Roll out the pizza dough on a lightly floured surface. Brush with olive oil, then sprinkle with red pepper flakes and rosemary. - Add the Cheese:
Evenly spread the Gouda, mozzarella, and Parmesan across the dough, leaving a small crust border. - Top It Off:
Lay the peach slices and torn prosciutto over the cheese. Don’t overcrowd — let the ingredients breathe and caramelize. - Bake the Pizza:
Place the pizza directly on a pizza stone or steel inside the Yoder Pizza Oven. Bake for 5–7 minutes, rotating as needed, until the crust is golden and the cheese is bubbling. - Finish & Serve:
Remove from the oven, drizzle with balsamic glaze, and garnish with fresh basil and a pinch of extra rosemary. Slice and serve immediately.
Pro Tip:
If using fresh dough, let it come to room temp before stretching. It’ll cook more evenly and puff up beautifully in the hot Yoder oven.