Okay so not actually prosciutto, I used Tofurky ham-like slices instead. With peaches in season, this pan pizza is perfect for another dinner on the patio. I used premade pizza dough from Trader Joe's but only used half for this thin crust version which turned out great.
1/2 ball Pizza dough of choice
1-2 Tbsp olive oil
6 slices plant-based ham
4 oz vegan ricotta cheese (Kite Hill)
4 oz vegan mozzarella cheese, shredded
1.5 fresh peaches, thinly sliced
1/4 cup fresh basil, chopped
Red chili pepper flakes (optional)
1. Add 1 to 2 Tbsp oil to a 12" cast iron skillet. Form a ball with the pizza dough then place into skillet and turn over to coat evenly with oil. Press dough flattening it slightly. Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours to rise.
2. Preheat oven to 500°F. Press dough around skillet until it fills in every corner, popping any large bubbles that appear. Lift edge of the dough to let any air bubbles underneath escape, then repeat until there are no air bubbles left and dough is evenly spread around the pan.
3. Top dough with plant-based ham slices. Using your hands, crumble vegan ricotta cheese and sprinkle onto pizza dough followed by shredded vegan mozzarella, spreading all the way to edge of dough(no need to leave room for crust with pan pizza). Top with peach slices. Drizzle with a little olive oil and sprinkle with salt. Bake 12 to 14 minutes. Turn broiler on high heat then continue to bake another 2 to 3 minutes. Remove from oven then let stand a few minutes before removing to cutting board with a spatula.
4. Sprinkle freshly chopped basil over pizza then drizzle with balsamic glaze. Sprinkle with red chili flakes if desired.