Dolcelatte, prosciutto and pickled peach pizza with hot honey
Makes: 2 large pizzas with pickled peaches left over
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Dolcelatte, prosciutto and pickled peach pizza with hot honey
The mix of salty dolcelatte, sharp pickled peaches and spicy honey makes for pizza perfection
Makes: 2 large pizzas with pickled peaches left over
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (serving)
Calories
811Kcal
Fat
31gr
Saturates
16gr
Carbs
101gr
Sugars
20gr
Fibre
6gr
Protein
34gr
Salt
3.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the pizza dough
- 400g strong white bread flour, plus extra to dust
- 1 tsp caster sugar
- 7g sachet fast-action dried yeast
- 1 tsp smoked sea salt flakes
- oil, to grease
For the toppings
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, crushed
- a handful of basil leaves
- 100g dolcelatte, thinly sliced
- 8 slices prosciutto di speck
- half the pickled peaches
- 2 x 290g packs Taste the Difference Buffalo Mozzarella, drained and sliced
- 2 tbsp clear honey
- 1⁄2 tsp chilli flakes
For the pickled peaches
- 250ml white wine vinegar
- 100g caster sugar
- 1 tsp mustard seeds
- 10 black peppercorns
- 3 peaches (not too ripe), halved, stoned and cut into chunky slices
Step by step
- For the pickled peaches, put the vinegar, sugar and spices in a pan. Heat gently until the sugar has dissolved, then simmer for 5 minutes. Add the peach slices and cook gently for another 2-3 minutes, then remove from the heat. Leave to cool completely and then transfer to a sterilised sealed jar. Chill until required.
- For the pizza dough, put the flour, sugar, yeast and smoked salt in the bowl of a freestanding mixer with the dough hook attached. Add 225ml of warm water and knead for 3-4 minutes until you have a smooth elastic dough. Transfer to an oiled bowl, cover and leave to rise until doubled in size (about 1 hour).
- Preheat the oven to 220°C, fan 200°C, gas 7 and lightly dust two large baking trays with flour. Transfer the dough to a flour- dusted work surface and divide into two. Roll and stretch each portion to a large circle and transfer to the baking trays.
- For the toppings, mix the oil with the crushed garlic. Finely chop half the basil and add to the oil. Brush each pizza base with the basil oil and then top with dolcelatte slices, prosciutto, some slices of pickled peach and finally the mozzarella. Season with coarsely ground black pepper and bake for 13-15 minutes, or until the crust is golden and crisp and the cheese melted.
- Heat the honey in the microwave for 30 seconds until bubbling, then add the chilli flakes. To serve, scatter the pizzas with fresh basil and drizzle with the hot honey.
