Peaches: They’re everywhere. And while they’re great for snacking or in a classic cobbler, we’re all about thinking outside the box. In these five quick recipes, we take peaches into savory territory. (Hint: There’s pizza involved.)

PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Peach and Prosciutto Sandwich (serves 1)

Brush the outside of 2 pieces of sourdough bread with 1 tablespoon olive oil. Place 1 piece of bread, oil side down, in a medium skillet over medium-high heat. Layer half a thinly sliced peach, 1 teaspoon chopped fresh rosemary, 4 or 5 pieces prosciutto  and 2 slices fresh mozzarella onto the bread and then top with the second slice (oil side up this time). Cook until the bread is toasty and the cheese is melty, 4 to 5 minutes per side. (Note: This sandwich works great on a grill or in a panini press.)

PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Roasted Peach and Arugula Salad (serves 4)

Peel and dice 2 peaches and toss with 1 tablespoon honey and 1 tablespoon olive oil. Roast in a 400°F oven until tender and lightly golden, 15 to 20 minutes. Cool completely. While the peaches cool, toss 4 cups arugula with 3 tablespoons olive oil and the zest and juice of 1 lemon. Add the cooled peaches, 2 cups sliced cucumber and 1 cup roughly chopped almonds. Finish with a few curls of Parmesan made with a vegetable peeler.

PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Balsamic Peach Sauce (makes 3 cups)

In a medium pot, combine 2 peeled and chopped peaches with 1 tablespoon olive oil, 3 tablespoons balsamic vinegar, 4 roasted garlic cloves (or 1 raw garlic clove) and 2 sprigs of thyme. Bring to a simmer over medium-low heat. Simmer until the peaches are very soft, 25 to 30 minutes. Puree in a blender or food processor until smooth. Brush the sauce onto grilled meat or use it as a marinade before grilling.

PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Grilled Peach, Chicken and Ricotta Pizza (serves 2 to 4)

Halve 2 peaches and 1 peeled red onion. Brush each piece, along with 2 chicken breasts, with olive oil; season with salt and pepper. Grill the peaches and onion until they are charred and tender, 7 to 9 minutes. Grill the chicken until fully cooked, 9 to 11 minutes. Thinly slice the peaches, onion and chicken. Roll out 1 ball of store-bought pizza dough to ½-inch thick. Top with 1 cup ricotta cheese and spread the ricotta into an even layer. Top with slices of grilled peach, onion and chicken. Sprinkle with ½ cup Parmesan cheese and then bake at 475°F until the crust is golden and crisp, 15 to 17 minutes. Cool 10 minutes; garnish with fresh basil leaves.

PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Linguine with Peaches, Bacon and Gorgonzola (Serves 4)

Cook 12 ounces linguine in a large pot of salted boiling water until tender, 8 to 10 minutes. Drain and toss the linguine with 1 tablespoon olive oil. In a large skillet, cook 6 ounces chopped bacon until crisp, 5 to 6 minutes. Remove the bacon from the pan and cook 2 chopped shallots in the bacon fat until tender, 1 to 2 minutes. Add 1 thinly sliced peach and cook until tender, 3 to 4 minutes more. Add the pasta and bacon back to the pan and toss to combine. Add ¾ cup crumbled Gorgonzola cheese and toss just to combine. Serve garnished with 2 tablespoons chopped fresh thyme.