Peach, Prosciutto & Brie Pastry Pizza | Ashley Halas Photography LLC
Brie, Peach, Prosciutto, Honey & Sage Pastry Pizza with Raspberry Balsamic Reduction
There are too many words needed to describe this one. Incredible - delicious - exquisite! This Pastry Pizza has got to be up there with one of the most impressive things I've made yet! And so ridiculously simple! My husband and I found ourselves with an abundance of fresh peaches brought over by his Yi-Ya (along with a variety of other fruits and berries) yet neither of us actually like to eat plain ole' fresh peaches so I decided to make something "fun" with them :) We both love fruity, meat and cheese boards and make them for ourselves at home with wine and beer constantly. So I figured why not change up how we do fruit, meat and cheese. I remembered I had one leftover puff pastry sheet at the bottom of my freezer and we just picked up a bottle of "Just Peachy" wine from Terhune Orchards in Princeton earlier that day! So I poured myself a glass and got to work on my pastry pizza!
Recipe below photos
INGREDIENTS : Pastry Pizza
1 Egg White
1 Tbsp cold Water
½ package Puff Pastry
1-3 fresh Peaches
3-6 strips of Prosciutto
½ a medium round Brie
4 Tbsp Honey
fresh Sage leaves
INGREDIENTS : Raspberry Balsamic Reduction
1 cup Balsamic Vinegar
6oz package Raspberries
1 Tbsp Sugar
INSTRUCTIONS : Pastry Pizza
Cut the peaches in half, take out the pit and then cut into ¼ inch slices. Set aside.
Preheat your oven to 350 degrees.
In a small bowl whisk together egg white and cold water to make simple egg wash.
Cut Puff Pastry sheet in half. Sprinkle a surface with a little flour and roll out the Puff Pastry into an imperfect rectangle slightly larger than 6in x 12in. Brush entire puff pastry with egg wash. Then take edge of pastry and fold inward about ½ an inch, press with fork and brush with egg wash. Continue this all the way around on all four sides to form the “Crust”
Cut the round of Brie in half and then cut off all the rind (unless you like to eat that part). Cut the Brie into ¼ inch thick slices.
Lay the Brie on the pastry evenly spaced. Don't try to cover the whole pastry, leave some room in between the slices to allow room for cheese to melt and oooozzzzeee….
Next lay the Peach slices on the Brie then just tear the Prosciutto slices up with your hands and place on top.
Throw your Pastry Pizza in the oven for 12 mins or until the edges are nice and puffed and browned - top with sage right away so it begins to wilt.
INSTRUCTIONS : Raspberry Balsamic Reduction
In a medium sized saucepan, add the Balsamic Vinegar, Raspberries and Sugar
Bring to a simmer over medium-high heat, and then turn down heat to keep at a low simmer. It will take about 10-15 minutes to thicken and reduce. Keep a careful eye near the end as you don't want to burn it. When it coats a spoon, it will be thick enough. Strain (optional)
Remove the Pastry Pizza from the oven, drizzle with honey and some raspberry balsamic reduction.
Let cool, cut into pieces and serve.