• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • Pork
    • Beef
    • Poultry
    • Seafood
    • Appetizers
    • Sides
    • Dessert
    • Specialty
  • Traeger Grill Reviews
  • Shop
    • My Cookbook
  • Subscribe
  • About
    • Collaborations
    • Privacy Policy

This Jew Can Que logo

August 19, 2023 pizza

Peach and Serrano Ham Pizza on the Traeger

Jump to Recipe Jump to Video Print Recipe

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!

Finished pizza with peaches drizzled in balsamic.
Drizzle the pizza in balsamic before serving

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.

Six balls of pizza dough proofing in a pan.
Allow the dough to reach room temperature

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
Ingredients for Serrano ham and peach pizza on a tray with a stretched pizza dough.
Ingredients for Serrano ham and peach pizza

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.

A pizza with peach slices on a pizza stone in the Traeger.
Transfer the pizza to a hot stone

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.
  • A pizza peel with dough, Serrano ham and spoon fulls of ricotta.
    Top the dough with Serrano ham and ricotta
  • A raw pizza topped with shredded mozzarella cheese.
    Top with shredded mozzarella

ALTERNATE RECIPES/PRODUCT LINKS

Here are some pizza inspired recipes you can try, too:

  • Tri-Tip pizza
  • Pizza dip
  • Pizza bites

Products used in this cook:

  • Pizza stone
  • Traeger Grill
  • Wooden pizza peel
  • Metal pizza peel

Did you make this recipe?
I’d love to know how it turned out!
Leave a review below or snap a photo,
share it on Instagram and tag me at @ThisJewCanQue

Finished pizza with peaches drizzled in balsamic.

Peach and Serrano ham pizza on the Traeger

thisjewcanque
Sweet summery peaches are studded on this pizza that also includes salty Serrano ham. The end result when baked in the Traeger is a bite of flavorful delight.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Dough Proofing Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course main, pizza
Cuisine American, fusion, Italian, pizza
Servings 2

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.

Video

Keyword peach and serrano ham, peach and serrano pizza, Peach pizza, traeger pizza

Categories: pizza Tags: grilled pizza, peach and serrano ham, peach and serrano ham pizza, Traeger pizza, Traeger pizza recipe

Subscribe

* indicates required

Previous Post: « Traeger Roasted Miso Marinated Black Cod
Next Post: Easy Traeger Braised Chicken Quarters »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to This Jew Can Que,

A recipe website showing of the best recipes you can grill, smoke, and even bake on a Traeger grill from published cookbook author and grilling expert Adam McKenzie, or as the social media world knows him @ThisJewCanQue!

Seventh-generation Colorado native Adam is an elementary school STEM teacher by day. By night, he fires up his Traeger grills to create culinary magic. Follow along for weeknight grilling inspiration.
More About Adam

Follow along:

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Subscribe

* indicates required

Mezcal mule in a copper mug with nugget ice and grilled pineapple garnish next to shaker and ginger beer.

Grilled Pineapple Mezcal Mule Cocktail

Baked crab rangoon dip topped with scallions and sweet chili sauce, served with wonton chips.

Smoked Crab Rangoon Dip on the Traeger Grill

Full sheet of Cabot Cheddar Pizza Crisps with pepperoni, next to a pizza cutter, marinara sauce, and Cabot Vermont Sharp cheese packaging.

Cabot Cheddar Pizza Crisps on the Traeger

Fried burrata balls cracked open over marinara, revealing the melted creamy cheese inside.

Traeger Fried Burrata Caprese with Garlic Toast

Footer

Featured on:

 

JewCanQue Media As Seen On logo image.

Disclosure:

JewCanQue.com participates in affiliate programs. Links on this page may contain affiliate links. We may earn a commission from these links. We appreciate your support and by using our site you agree to the terms of use and privacy policy.

Search for a recipe:

Categories

Archives

Copyright © 2025 This Jew Can Que on the Cookd Pro Theme