IDK About Your Pie, But My Pie is Peach & Prosciutto

Pizzas are a lot like sandwiches.

They both start with a carbohydrate base (in sandwiches' case, bread; for pizzas, dough). Then you add cheese, meat, fruit and vegetables to your heart's delight. You can eat them hot or cold. If you're me and you like about six vegetables, you can get away with multipurposing them for homemade pizza and fresh sandwich toppings, thus saving some moolah on that grocery bill.

I eat rather a lot of pizza. It's easy; I can say I'm "cooking" even though all I am doing is turning on the oven and throwing a frozen pie into it for a specified amount of time, then taking it out and devouring it. And like sandwiches, the sky is the limit when it comes to what you can find or put on top of them, so you never feel like you're eating the same thing day after day after day.
Disclaimer: No, Mom, I promise I am not actually eating pizza more than three days in a row, and that is because one pizza equals three meals minimum, no matter how I slice it.

The peach and prosciutto pizza from Your Pie

Recently I had a pizza though that I would not at all be opposed to eating multiple days in a row, though I will advise you to eat it fresh (it didn't keep well for two days in the fridge). It's the peach and prosciutto pizza from Your Pie.

Your Pie is an Athens, Georgia-based franchise that — not to continue my sandwich-pizza comparison — can best be described in set-up as the Subway of pizza restaurants. There are several pre-designed options you can pick from, or you can build your own from a plethora of sauce and toppings. The peach and prosciutto pizza looks like it's a seasonal choice, so if this post makes you hungry, you should probably act on that craving before it's too late.

Once the dough is rolled out and put on your individual pizza paddle, it's dabbed with olive oil and topped with generous amounts of ricotta cheese. As someone whose favorite generic pizza is white pizza, this made my eyes glaze over in ecstasy. Then comes shredded mozzarella, the melting properties of which are simply incomparable. Handfuls of thinly sliced, slightly sweet and tart peaches go on next, followed by paper-thin pieces of salty cured prosciutto (a type of cured ham, and the easiest way to fumble your way around its pronunciation is pro-shoot-oh, but preferably with more of an Italian accent). A drizzle of balsamic glaze over the whole thing, and some fresh chopped basil, and buon appetito.

Sweet and savory is one of my favorite flavor combinations, and this pizza hits the sweet spot. Especially since the peaches are a little tart as well, you get more of a depth of flavor that you would if you were eating bacon and peach French toast, or even peaches and pork chops (the only other peach + pork pairings I'm familiar with). Plus, the ricotta is so mild that your toppings aren't overtaken by a sauce.

Your Pie's white crust is also really good, although again, it doesn't keep well if you have a habit of taking home leftovers. It doesn't bubble up too much so I didn't feel as though I was eating mostly bread, and it had a great butteryness to the flavor without tasting salty.

If you go to the Eastside Athens location (which I did!), make sure to say hi to Collin and Andrew — and shameless plug, please order an Akademia beer if they've got one on tap. If you like what you eat so much that you want to start your own franchise ... I happen to know who you can talk to at the corporate office about that, and you can repay me with free pizza for life once you hit the big time. ;)