Grilled pizza is one of my go-to dishes during the summer months when it’s peak peach season, but I also like to substitute grilled figs in the fall. I haven’t experimented with pizza sauce yet—my version usually incorporates ingredients that work well with just a little olive oil brushed on the crust.
Makes 2 Pizzas
INGREDIENTS
- 2 peaches, cut into 1/2-inch wedges
- 1 pound fresh mozzarella cheese, thinly sliced
- 2 grilled pizza dough crusts
- 12 thin slices prosciutto (or speck), cut in half
- 1/3 cup fresh basil
- Extra-virgin olive oil, for drizzling
- Aged balsamic
DIRECTIONS
STEP 1
Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
STEP 2
Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.
STEP 3
Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Add cheese to begin melting while other side cooks. Cover grill until cheese melts.
STEP 4
Top it: Once cheese is melted, remove from heat and top with peaches, prosciutto, and basil. Drizzle with oil & balsamic.
My other go-to toppings:
- Pear
- Arugula
- Figs
- Goat cheese
- Butternut squash
Recipe adapted from Martha Stewart.