Peach & Prosciutto Pizza with Maple Rosemary Aioli

Recipe provided by: Taste of Nova Scotia


1 homemade pizza dough ball
1 peach, cut into eighths
1/4 cup (60 ml) local goat cheese
  Market fresh local micro greens or arugula
3 slices prosciutto or Westphalian ham
  fresh rosemary for garnish

Maple Rosemary Aioli

1 egg yolk
1 tsp (5 ml) 100% pure Nova Scotia maple syrup
1 tbsp (15 ml) water
2 sprigs fresh rosemary
1 cup (250 ml) extra virgin olive oil
1 lemon, zest & juice
to taste Sea salt & freshly ground pepper


  1. Preheat oven to 450°F (230°C) for at least 30 minutes.
  2. Roast peaches for 15 minutes or until the edges caramelize.
  3. Stretch out dough to form a 12-inch (30.5 cm) circle.
  4. Top dough with a spoonful of Maple Rosemary Aioli (recipe below) and neatly place peaches and goat cheese on the pizza.
  5. Add a bit of fresh chopped rosemary if you have extra. Bake for 15 minutes.
  6. Once out of the oven, top the pizza with fresh micro-greens (or arugula) and prosciutto. Enjoy with a glass of local Nova Scotia sparkling wine!

Maple Rosemary Aioli

  1. Whisk egg yolk, maple syrup, water and rosemary in a glass bowl.
  2. Slowly add oil to emulsify while whisking.
  3. Add lemon juice and zest.
  4. Season with salt and pepper to taste. Set aside. (Serves 2)