Late summer is prime peach season here in Colorado and we are busy trying to find all the ways to eat and enjoy the juicy goodness before summer is over. Our milk delivery company includes peaches this time of year, so we have an incredible case of peaches just waiting to be used. This recipe for peach and Serrano ham pizza is unique, tasty and super quick. Using store-bought pizza dough, you have minimal effort to put in for maximum result. Whip together some delicious pizza tonight!
PEACH AND SERRANO HAM PIZZA
There are plenty of recipes out there for peach and prosciutto combinations which does a great job highlighting the salty and savory nature of the prosciutto and the sweet juicy features of the peach. But for this recipe, we decided to go with Serrano ham for a little different flavor (and Spanish twist) and it was an amazing result.
PIZZA DOUGH- MAKE IT EASY
You can certainly make your own pizza dough, but we highly recommend just picking up some dough from your local grocer. Trader Joes has a great pizza dough that we use regularly, but we also pick it up from the fresh/prepared food department of our big grocery stores. You can also call your favorite pizzeria and see if they’ll sell you some dough. You could also potentially get it sheeted from your pizza place– making it even easier!
LET YOUR DOUGH REST
One of the downsides of homemade pizza is the fact that you have to roll out the dough. If you don’t let the dough rest adequately, it can be supremely hard to roll thin. So give yourself a favor by putting the dough out on the counter a few hours in advance to let the glutens soften and make it way easier to roll out. We let the dough sit on the counter about an hour in the bag it came in from the grocery store, and then cut it into even pieces for multiple pizzas. Then the balls were put in a covered pan and allowed to rest further so it was super easy to use.
CHEESES TO USE
This peach and Serrano ham pizza is complimented by two cheeses– spoonfuls of creamy ricotta studded all over the pizza and an even layer of stretchy mozzarella. Both cheeses go really well with this pizza and we highly recommend you use them. You could also use asiago and parmesan on the top if you want.
FRESH PEACHES ARE PERFECT
For this pizza, we recommend taking one big fresh peach and slicing it in thin wedges. These are pretty delicate– like 1/4 inch thick– and spread them all over the pizza top. You don’t want big heavy pieces of peach because it will bog down the crust and make it hard to transfer into the grill. So go delicate and light with the peaches for best results!
SERRANO HAM VS PROSCUITTO
The first and most distinct difference between Serrano ham and prosciutto is the origin. Serrano is from Spain and prosciutto is from Italy. They are both thinly sliced hams that come from the same breed of pig, but the pigs are fed different things. Serrano pigs are fed acorns and prosciutto figs are fed fruit and wheat.
In the curing process, prosciutto cures in a more humid environment whereas Serrano cures in a dryer setting. So at the end of the process, Serrano is a thinly sliced European ham with a little more bold and distinct flavor.
BAKED ON THE TRAEGER
Once you’ve assembled your pizza with the best ingredients, transfer it quickly to a very hot pizza stone in your Traeger and let the heat do the rest. You will end up with a crisp crust, tender bite and melted cheese. The peaches and Serrano ham really go so well together!
PRIMARY INGREDIENTS
- Prepared pizza dough
- Olive oil
- Garlic
- Serrano ham
- Ricotta cheese
- Shredded mozzarella cheese
- Fresh peaches
- Balsamic glaze
- Fresh basil
- Cornmeal
- Flour, for rolling
WHY COOKING PIZZA ON THE TRAEGER WORKS
Pizza on the Traeger– somewhat unexpected because so often the Traeger is assumed to be a smoker and only a smoker. But the reality is that with the advances in technology that come with all Traegers now, you can get intense, high heat in your Traeger grill that lends itself perfectly to cooking pizzas.
With the addition of a pizza stone, you will be in good form to make an excellent pizza that your family will really enjoy. Allow the pizza stone to heat up for at least 30 minutes and you will end up with a crisp, golden crust that holds up well to pizza toppings like peaches and Serrano ham.
STEP-BY-STEP
- Put your pizza dough on the counter a few hours before dinner time.
- Once the dough has come to room temperature, cut the dough into 3 or 4 even balls.
- Place the balls of dough in a lidded Cambro pan and let the dough proof on the counter for at least 2 hours.
- On a flour-dusted counter, roll the proofed dough until very thin, turning often.
- Preheat your Traeger grill to 400* and place a pizza stone inside.
- Allow the grill to preheat for at least 30 minutes.
- Put the rolled pizza dough on a wooden peel, ensuring that a layer of cornmeal allows the dough to slide off the peel.
- Brush the pizza dough with olive oil.
- Sprinkle the surface with chopped or crushed garlic.
- Arrange the Serrano ham on the pizza, spreading evenly.
- Place small spoonfuls of ricotta cheese all over the pizza.
- Top generously with shredded mozzarella cheese.
- Atop the cheese, place slices of fresh peach.
- Transfer the prepared pizza to the hot pizza stone and close the Traeger’s lid.
- Bake your peach and Serrano ham pizza in the Traeger for about 10 minutes.
- Turn the pizza as necessary and continue cooking until the cheese is melted and beginning to turn golden.
- Carefully remove the pizza from the Traeger and transfer to a cutting board.
- Drizzle the pizza with balsamic glaze and torn basil leaves.
- Serve your Traeger baked pizza with peaches and Serrano ham immediately while hot.
Top the dough with Serrano ham and ricotta 
Top with shredded mozzarella
ALTERNATE RECIPES/PRODUCT LINKS
Here are some pizza inspired recipes you can try, too:
Products used in this cook:
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Peach and Serrano ham pizza on the Traeger
Equipment
- Traeger grill
- Pizza peels (wooden and metal)
- Pizza stone
- Rolling Pin
- Pizza Cutter
Ingredients
- 1 pound Prepared pizza dough
- 2 tbsp Olive oil
- 2 cloves Garlic
- 1/4 pound Serrano ham
- 1/2 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 1 Fresh peach
- 2 tbsp Balsamic glaze
- 1 tsp Fresh basil
- 3 tbsp Cornmeal
- 3 tbsp Flour for rolling
Instructions
- Put your pizza dough on the counter a few hours before dinner time.
- Once the dough has come to room temperature, cut the dough into 3 or 4 even balls.
- Place the balls of dough in a lidded Cambro pan and let the dough proof on the counter for at least 2 hours.
- On a flour-dusted counter, roll the proofed dough until very thin, turning often.
- Preheat your Traeger grill to 400* and place a pizza stone inside.
- Allow the grill to preheat for at least 30 minutes.
- Put the rolled pizza dough on a wooden peel, ensuring that a layer of cornmeal allows the dough to slide off the peel.
- Brush the pizza dough with olive oil.
- Sprinkle the surface with chopped or crushed garlic.
- Arrange the Serrano ham on the pizza, spreading evenly.
- Place small spoonfuls of ricotta cheese all over the pizza.
- Top generously with shredded mozzarella cheese.
- Atop the cheese, place slices of fresh peach.
- Transfer the prepared pizza to the hot pizza stone and close the Traeger’s lid.
- Bake your peach and Serrano ham pizza in the Traeger for about 10 minutes.
- Turn the pizza as necessary and continue cooking until the cheese is melted and beginning to turn golden.
- Carefully remove the pizza from the Traeger and transfer to a cutting board.
- Drizzle the pizza with balsamic glaze and torn basil leaves.
- Serve your Traeger baked pizza with peaches and Serrano ham immediately while hot.
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