Peach and Prosciutto Pizza, oh my

You heard it right. Peach and Prosciutto. On a Pizza.

This is yet another recipe from Sandi's estimable Whistle Stop Cafe cooking blog. And I can vouch for this - it's delectable. To me, the rosemary and prosciutto were the star of the show, with the bufala mozzarella and olive oil a close second. The peaches, to be honest, weren't noteworthy here, but, on the other hand, as it is October I had to use thawed (frozen) slices.

Here is her link:

Peach and Prosciutto on a Pizza

And here is her recipe in its entirety:

Peach & Prosciutto Pizza

1 pizza dough
6-8 slices prosciutto
2 peaches sliced
1/2 cup mozzarella
fresh rosemary
Extra Virgin Olive Oil

Make your pizza crust, spreading the dough very thin. Brush the dough with oil, sprinkle generously with rosemary, salt and pepper. Top with slices of peaches and prosciutto cut into thin slices. Cover the top with a good mozzarella. Bake in a preheated oven at 350° 10-20 minutes- depending on the thickness of your crust.

And here is what I did with it:

First of all, I used frozen peach slices. I thawed them in the microwave (quelle horreur!)
Pizza crust, ready made.
I slopped on the EVOO.
I used a whole sprig of rosemary - all the leaves.
I liberally covered the pizza with cut up mozz cheese.

15-17 minutes on 350 and then I shut off the oven and left it in there another 5 minutes.

It was delicious and I have two lunches for this week, now.