California Cling Peach & Prosciutto Puff Pastry Pizza
Ingredients
- 1 can Sliced California Cling Peaches in juice or extra light syrup
- 1 pkg frozen puff pastry thawed
- 1 cup sour cream or creme fraiche
- 1/2 cup diced red onion
- 4-6 thin slices prosciutto or serrano ham cut into thin strips
- 1 tsp lime juice
- fresh basil, tarragon, or oregano leaves or sprigs of fresh rosemary
Instructions
- Preheat oven to 375F. Line 2 baking sheets with parchment paper.
- Drain peach juice into a small saucepan.
- On lightly floured surface, roll half of puff pastry into a rectangle, measuring about 12x9-inches. Place on a baking sheet and score pastry, about 1/2-inch, all the way around edges. Repeat with remaining puff pastry.
- Divide, and then spread sour cream over pastry to cover.
- Chop peaches, then sprinkle over sour cream along with onion and prosciutto.
- Bake in preheated oven, until pastry is a deep golden brown, rotating baking sheets halfway through, 25 to 35 minutes.
- Meanwhile, bring peach juice to a boil. Reduce heat, and then simmer until reduced to a glaze-like consistency, 4 to 7 minutes. Stir in lime juice. Brush over baked pastry (you will not need it all).
- Garnish with fresh herbs. Serve with a crisp green salad.
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