Pizza to Impress

Grilled Peach & Prosciutto Naan Pizza

Hosting a summer get together? Be it a hot date, family dinner w/the in-laws, or a fun-filled evening with your friends, look no further! Welcome to the grilled naan bread pizza w/grilled peaches & proscuitto (PRO-shoe-toe, or if you wanna sound hip: pru-shoot-oooh). This recipe is so easy you’ll be embarrassed. It also brings a totally different taste to the table to shake up your go-to cheese and pep. Bonus, if you’re an adventurous or advanced chef you can tailor this recipe to include a range of tastes. Ex) swap out the proscuitto for grilled chicken, chorizo, shaved steak, oysters, and sub the peaches for mango, watermelon, pineapple or a ‘meaty’ fruit. The real key is the balsamic reduction, bed of cheese & top with fresh basil. The rest is up to your imagination.

Recipe Notes:

Let the balsamic reduction cook for at least 20 minutes. So plan on that. The balsamic redux is the QB of this recipe.

Also, you will need to be on your toes if you’re cooking. This recipe is super simple and easy to follow but you need to be able to time a few things simultaneously. (If you’re anything like me you don’t read a recipe in full until after you’ve started cooking, so that’s why I’m saying all this info up front.)

This makes two naan bread pizzas. I’d say it feeds 2 people as a main course, or 3-4 people as an appetizer.

Balsamic Reduction

1/2 cup balsamic vinaigrette

1/8 cup honey

1/4 tsp lemon juice

dash of black pepper (about three twists on the grinder)

Mix all ingredients together in a saucepan. Bring to boil on high heat ( the mixture should look like a foamy pot full of black bubbles when it reaches peak boil). Stir and reduce to low simmer. Stir occasionally on low for at least 20 minutes. Will definitely cook-down so prep yourself for most of this mixture to disappear. It’s not you, it’s science. (And who are we kidding, it’s you. Who is that needy they are clinging to their balsamic redux recipe?)


2 naan bread pizzas

3 peaches (small to medium in size, or 1-2 larger peaches)

8 oz. ricotta cheese, stirred up (whip it good!)

2 oz. proscuitto (or whichever meat you decide) torn into pieces

S&P to taste

fresh basil, torn into pieces to garnish

While reduction is cooking prep the peaches & naan bread. First cut the peaches into 6 sections per peach. Lightly oil, and salt & pepper the peaches.

Lightly oil the naan bread, both sides.

Grill peaches two minutes (at least) until grate marks appear and fruit feels tender.

As soon as peaches are grilled, remove from heat, replace with naan bread, top side down, grill 2 minutes (or until char marks appear).

Meanwhile, double check balsamic glaze is stirred & not a bowl of tar.

Remove naan from grill. Spoon cheese onto recently grilled side, top with proscuitto & peaches, and drizzle glaze over top. Place back on grill (other side down, duh) and grill for about 5 minutes until heated through. Remove from heat, drizzle with additional balsamic redux and sprinkle fresh basil over the top. Let sit for a minute or two before cutting into. Cut into fourths and enjoy the pizza & praise you’ll receive for this one!

Where did I purchase my ingredients?


I’m an avid Aldi’s shopper. For this recipe I procured literally everything from Aldi’s except for my fresh basil, which I had a plant at home.

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