Balsamic Cherry Feta Prosciutto Pizza is a delicious way to add some fun to pizza! Homemade pizza is definitely my weakness, in all of it’s many forms
It’s fun to experiment with different crusts and toppings for pizza. And, It’s cherry season. I wanted to use some of them in a savoury recipe, for a change from pies, cheesecakes and muffins. Pizza is one of those dishes that you can always do the unexpected with, with delicious results, because, when there are freshly baked crust and melted cheese, everything else just always seems to work.
I previously pickled some fresh, pitted cherries in balsamic vinegar with some thyme and black peppercorns. The balsamic cherries were delicious on this pizza, with feta and prosciutto, but also super versatile for a lot of other dishes, too.
Cherries on a Pizza?
At first there was a little hesitancy and skepticism when I said I was making a pizza with cherries. But I knew that the cherries, which I soaked in fine balsamic and then roasted on the pizza with the feta cheese, and prosciutto would have a delicious wow factor. We loved the flavour combo of this pizza. I added some caramelized onions along with fresh thyme and rosemary from the garden. This pizza had it all going on; sweet, tangy, salty, peppery and creamy on a crisp crust. I have to say, it was pretty sensational.
The Pizza Crust
If you want to save time you can use a pre-made pizza crust, but homemade pizza dough is a cinch to make and to me, a homemade crust always takes pizza to the next level. If you like to use a bread maker for your dough, this recipe with beer is really good. This balsamic cherry, feta & prosciutto pizza would also be good on a naan bread crust, just like this Chicken Tikka Masala Pizza
This recipe makes two (approximately) 10-inch pizzas.
Balsamic Cherry, Feta & Prosciutto Pizza
- 1 package active dry yeast
- 1 cup warm water
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 1/2 cups all-purpose flour
- 1 medium onion sliced
- 3 tbsp extra virgin olive oil
- 2 cups Monterrey jack or mozzarella cheese grated
- 1 cup balsamic cherries
- 10 slices prosciutto ham sliced into thin strips
- 1 tbsp fresh rosemary leaves chopped
- 2 tbsp fresh thyme leaves
- 1 cup feta cheese crumbled
- Warm the bowl of a stand mixer with hot water.
- In the bowl stir together yeast and warm water and leave to dissolve.
- When this mixture has become frothy,(about 3 minutes) add the remaining ingredients and using the dough hook, turn the mixer to medium-low (speed 2 on mine)
- Knead at this speed for about 5 minutes, adding more flour if necessary, until dough clings to hook and cleans the sides of the bowl.
- Remove from bowl and on a lightly floured countertop, shape into a rectangle.
- Fold the dough into quarter turns, flattening again and repeating.
- Shape the dough into a ball and put into a greased bowl, turning to grease the top. Cover with plastic wrap and put in a warm place to rise until doubled in size, about 45 minutes.
- While the dough is rising, caramelize the onions by cooking on a skillet over medium-low heat in 1 tbsp of the olive oil, turning often, about 15 minutes or until caramelized.
- Remove onions from heat and set aside.
- Preheat oven to 450°
- Prepare two baking sheets by lining with parchment.
- Punch the down dough and divide it into two equal pieces.
- Stretch each piece of dough into a rough rectangle, and place onto parchment-lined baking sheets. Rub each piece of dough with 1 tbsp of the olive oil. Spread Monterrey Jack cheese evenly over both pizzas.
- Spread caramelized onions evenly over both pizzas, then do the same with the cherries, prosciutto slices, feta cheese, rosemary and thyme.
- Bake in center of oven about 10 minutes, or until crust is golden and cheese is melted. Serve immediately.