Up your pizza game this summer with fresh peaches, delicious prosciutto, and creamy goat cheese—and toss it all in the skillet!

Gallery

Credit: Photography by Christopher Testani

Recipe Summary test

total:
1 hr 45 mins
Yield:
Makes two 12-inch pizzas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • At the Campsite

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  • Using floured hands, divide the dough in half. Roll each half into a ball. Let sit out for 1 hour.

  • Build a campfire; set a grill grate on top. Heat a large cast-iron skillet on the grate.

  • On a lightly floured surface, stretch or roll 1 ball of dough into a 12-inch round. Transfer to the skillet. Cook just until the crust begins to brown, about 2 minutes. Flip the crust and spread with 1/4 cup pesto. Top with half the cheese, half the prosciutto, and half the peach slices.

  • Cover the skillet with heavy-duty foil. Cook until the crust is browned and crisp on the bottom, the cheese is melted, and the prosciutto and peach slices are heated through, about 10 minutes.

  • Using a spatula, transfer the pizza to a cutting board and cut into wedges. Repeat with the remaining ingredients.

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