To kick off my “summer vacation” (the week off I had between jobs), my husband combined those two things with our favorite Friday meal, pizza, to create the grilled peach and prosciutto pizza.
We started with some gorgeous and juicy peaches from the previous weekends farmers market haul, prosciutto, mozzarella, basil, and ricotta. I would also highly recommend mixing in some garlic into the ricotta and drizzling balsamic on top. While the pizza was delicious, those two things would have added some more depth of flavor.
The first thing we did was grilled off the pizza dough. We placed the dough right on the grill over in direct heat. What we should have done was heat up the grill with the cover down until the thermometer read 400 degrees. While the grill is heating up, you can prep the dough and all the other ingredients, then once its hot toss the dough on there and cook on each side for a few minutes.
Once the dough was a bit crispy and more crust like, I removed them from the grill and started layering on the ingredients, starting with the ricotta, the prosciutto, peaches, cheese, and then the basil.
Grilling pizza really isn’t all too different from cooking them in the oven. I really enjoyed the extra flavor that we got from the direct fire. There is something about that charred flavor from the grilling and the sweetness from the peaches that make this the perfect summer meal.
Do you grill pizzas? What are some of your favorite flavors?
- 1 ball of pizza dough (enough for 1 large or 2 individual pizzas)
- 1/4 cup ricotta cheese
- 1/2 peach, sliced
- 4-6 slices prosciutto
- 1/4-1/2 mozzarella cheese
- 4 basil leaves, chopped
- salt & pepper
- Preheat the grill to around 400 degrees.
- Roll out the dough into 1 large disc or two individual sized discs until about 1/4 inch thick.
- Place the rolled out dough on indirect heat and cover the grill. Let cook for about 2 minutes then flip and repeat on the other side.
- Remove from the grill and assemble the toppings on the pizza starting with the ricotta, then the peaches, prosciutto, cheese, salt and pepper.
- Place pizzas back on the grill, cover, and cook for another 5-6 minutes until cheese is bubbly. Remove from the grill, sprinkle on the basil, then cut and serve.