Audrey Sherman Kelly’s Summertime Sourdough Peaches and Cream Pizza
Audrey Sherman Kelly

Audrey Sherman Kelly

Audrey Sherman Kelly’s Summertime Sourdough Peaches and Cream Pizza

Fruit and prosciutto is a classic Italian combination and I love to change it up on my pizzas depending on the season. When it's peach season in Colorado, they are the perfect accompaniment for the salty cured meat. Rounded out with a decadent burrata and the sharp spice that arugula delivers makes for a beautiful pie without too many things to prep.
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

25 mins total time

5 mins active time


Makes 1 pizza



  • bread flour icon
    Bread flour

    for dusting

  • pizza dough ball icon
    1 pizza dough ball

    (See Audrey Kelly’s Summertime Sourdough Pizza Dough recipe)


  • shredded mozzarella cheese icon
    1 cup (3 oz) shredded mozzarella cheese
  • wild arugula icon
    1 cup wild arugula
  • slices of prosciutto icon
    6 slices of prosciutto
  • burrata ball icon
    1 burrata ball


  • small peach icon
    1 small peach


  • extra-virgin olive oil icon
    Extra-virgin olive oil

    to serve

  • aged balsamic vinegar or balsamic reduction icon
    Aged balsamic vinegar or balsamic reduction

    to serve


  • 1Before prepping your toppings, preheat the Smart Oven® Pizzaiolo. With the interface magnet in place, press and hold the deck temp dial and turn the top temp dial from off to 350°F, then release the deck temp dial. The manual mode light will flash 3 times, then stay on to indicate it is in Manual mode. Turn the Deck Temp to 750°F, the Top Temp to 650°F and the Top Control to Even heat. This can take up to 20 minutes.
  • 2Once the oven has preheated, on a heavily floured counter, push dough ball, making a 10-inch circle, then transfer to the floured peel.
  • 3Top with the mozzarella cheese.
  • 4Cook for 3 to 4 minutes, turning halfway through cooking. After 1 minute, switch the Top Control to Crust only.
  • 5Top with the arugula, prosciutto, burrata and peaches.
  • 6Drizzle with olive oil and balsamic and serve.
Main course

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