Prosciutto & Peach Folded Pizza with Maple Syrup | Gourmet Pizza Recipe #maplesyruprecipes

A delicious sweet and savoury folded pizza filled with maple glazed peaches, prosciutto, rocket and creamy burrata. The caramelised peaches bring a natural sweetness that pairs perfectly with salty prosciutto and fresh burrata.

Made with St Lawrence Gold Maple Syrup for a rich, natural flavour.

INGREDIENTS
Pizza Dough
• 500g ’00’ flour or plain flour, plus extra for dusting
• 1 tsp salt
• ½ tsp dried yeast
• 300–350ml warm water
• Oil for greasing
Toppings
• 2 peaches
• 4 tbsp St Lawrence Gold maple syrup
• 4 slices prosciutto
• Handful of rocket
• Burrata

METHOD
STEP 1
Make the dough. Add the flour and salt to a bowl or stand mixer. Mix the yeast into the warm water and leave for about 5 minutes until active.
STEP 2
With the mixer running on medium speed, slowly pour in the liquid. The dough should come together into a ball. If it sticks, add 1–2 tbsp of flour. Knead for 5–7 minutes until smooth and elastic. If kneading by hand it will take about 10 minutes.
STEP 3
Place the dough in a lightly oiled bowl, turning it so it is coated in oil. Cover with cling film and a tea towel and leave in a warm place until doubled in size, around 2–4 hours depending on temperature.
STEP 4
Divide the dough into two pieces and shape into balls. Lightly dust with flour and cover while preparing the toppings.

MAPLE GLAZED PEACHES
Slice the peaches and toss them with the maple syrup. Fry in a pan for 3–5 minutes until golden and caramelised. Set aside.
SHAPE THE DOUGH
Stretch the dough using your fingers or a rolling pin. Once about 16cm wide, stretch further using your hands until around 25cm. Drizzle a little olive oil over one side and fold the dough in half to create a semi-circle.
COOKING
Cook in a pizza oven or on a preheated pizza stone in a very hot oven. Bake for 3–4 minutes, rotate, then cook for another 2 minutes until golden and puffed.
FINISHING
Remove from the oven and open the folded pizza. Fill with rocket, prosciutto, maple glazed peaches and burrata. Drizzle with balsamic glaze and extra maple syrup to taste.

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