For dough, stir together water, sugar and yeast in a large bowl; let stand for 5 minutes. Stir in flour until smooth. Cover and refrigerate for 8 hours or overnight.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Creamy mascarpone and robust prosciutto provide a range of flavors that blend deliciously with sweet fresh peaches in this Italian-inspired dish.
Serve with Sparkling Strawberry-Orange Sorbet for a total Italian meal experience!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. warm water (110 to 115 degrees) | ||
| 2 tbsp. Hy-Vee granulated sugar | ||
| 2 tbsp. quick-rise yeast | ||
| 2 c. Gustare Vita all purpose flour | ||
| ¾ c. Soirée mascarpone cheese, softened | ||
| ¼ c. Hy-Vee cream cheese, cut into 1-inch cubes; softened | ||
| 2 c. sliced peaches | ||
| ½ c. grated American Grana Parmesan cheese, divided | ||
| 10 to 12 slices Culinary Tours prosciutto | ||
| ¼ c. Hy-Vee honey |
Things To Grab
- Large bowl
- 15x10x1-inch baking pan
- Gustare Vita extra virgin olive oil spray
Directions
For pizza, remove dough from refrigerator 30 to 45 minutes before using. Preheat the oven to 450 degrees. Spray a 15x10x1-inch baking pan with nonstick spray.
Turn the dough out onto prepared baking pan. Stretch and press dough in bottom of pan. Stir together mascarpone and cream cheese; spread mixture over the dough. Arrange peach slices on top.
Bake pizza for 10 to 15 minutes or until the crust is golden brown. Remove from oven.
Set aside 3 tablespoons Parmesan; sprinkle remaining Parmesan cheese over pizza. Place the prosciutto evenly over the top. Drizzle with honey; sprinkle with reserved Parmesan cheese. Serve sorbet for dessert, if desired.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 55mg
- Sodium: 460mg
- Total Carbohydrates: 41g
- Protein: 13g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 4%