Peach & Prosciutto Pizza Paired with Blomidon Tidal Bay

A delicious twist on a classic! Pizza is a meal that can be reimagined in many amazing ways featuring lots of local products. Perfect for date night, this elegant take on pizza is a crowd-favourite. Paired with Tidal Bay from Blomidon Estate Winery, it’s a delicious addition to the summer peach season.


Serves: 1

Maple Rosemary Aioli

1 Egg yolk
250 ml Extra virgin olive oil
1 Small lemon, zested and juiced
1 tsp Pure local maple syrup
1 tbsp Water
2 sprigs Rosemary, chopped
To taste Sea salt and freshly ground pepper


1 Morris East pizza dough ball
1 Local peach, cut in eights and roasted
1/4 cup Local goat cheese
3 slices Prosciutto
Handful Local microgreens or arugula
1 sprig Rosemary


Maple Rosemary Aioli

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


  1. Preheat oven to 450F for at least half an hour.
  2. Roast peaches for 15 minutes or until the edges caramelize.
  3. Stretch out dough to form a 12″ circle.
  4. Top with a spoonful of maple rosemary aioli and neatly place peaches and goat cheese on top.
  5. Add a bit of freshly chopped rosemary, if extra.
  6. Cook for 15 minutes.
  7. Once out of the oven, top with fresh microgreens and prosciutto.
  8. Enjoy with a glass of local Nova Scotia sparkling wine!

Wine Pairing:

Blomidon Estate Winery, Tidal Bay.

The vibrant fruit flavours and crisp acidity of the Tidal Bay are the perfect match to the creamy richness of the goat cheese and savoury taste of the prosciutto. The pear and rosemary aioli on the pizza are matched by a touch of sweetness in the wine, and will leave you wanting more of both!

Local Source Guide:

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Meat: Masstown Butcher.

Maple Syrup: Sugar Moon Farm and Acadian Maple.

Cheese: Fox Hill Cheese HouseKnoydart Farm, Masstown Creamery.

Recipe provided by: Morris East and Blomidon Estate Winery.
Photography provided by:
 Jessica Emin, @eatwithjessie.

This recipe is featured in our 2021 Taste of Nova Scotia Culinary Guide.

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