Grilled Peach, Pesto, and Prosciutto Pizza
By Sur La Table
Grilled Peach, Pesto, and Prosciutto Pizza
By Sur La Table
Yield/Serves:
Makes 8 servings
Vegetable oil, for brushing grill grates and peaches
4 large, firm-ripe peaches, pitted, each cut into 8 slices
1 recipe Homemade Pizza Dough (recipe here)
1 cup pesto
8 thin slices prosciutto, torn into 1-inch pieces
4 to 6 ounces fresh mozzarella, torn or sliced
1/2 red onion, thinly sliced
3 ounce baby arugula
Olive oil
Flaky sea salt
4 large, firm-ripe peaches, pitted, each cut into 8 slices
1 recipe Homemade Pizza Dough (recipe here)
1 cup pesto
8 thin slices prosciutto, torn into 1-inch pieces
4 to 6 ounces fresh mozzarella, torn or sliced
1/2 red onion, thinly sliced
3 ounce baby arugula
Olive oil
Flaky sea salt
Prepare a hot charcoal fire, preheat a gas grill to high, or heat a large griddle over a stove or outdoor grill. Brush grill grates or grill pan with a thin coating of vegetable oil using a silicone pastry brush. Brush peach slices with the oil as well. Place peach slices on grill and cook until grill marks develop, about 1 to 2 minutes. Flip and grill on other side until grill marks develop, another 1 to 2 minutes. Remove peaches and place on a plate next to the grill. Place prosciutto pieces on a separate plate and set next to grill with other topping ingredients. Bring rimmed baking sheet of dough rounds to grill and remove plastic wrap.
Lightly flour a rimless baking sheet or pizza peel. Place dough rounds one at a time on the baking sheet and carefully transfer to grill grates or preheated griddle. Place 2 to 3 dough rounds on grill, cover and cook until grill marks appear, about 2 to 3 minutes. Open grill and transfer dough rounds to another rimless baking sheet or large cutting board. Repeat with remaining dough rounds.
Flip each dough round so grill marks face up. Top each pizza with pesto, prosciutto, mozzarella, grilled peaches and red onions. Return topped dough rounds to grill, cover and grill until second side is cooked, about 3 to 4 minutes. Transfer pizzas to individual serving plates and top with fresh arugula.
To serve: Drizzle each pizza with olive oil and a sprinkle of flaky sea salt.
Lightly flour a rimless baking sheet or pizza peel. Place dough rounds one at a time on the baking sheet and carefully transfer to grill grates or preheated griddle. Place 2 to 3 dough rounds on grill, cover and cook until grill marks appear, about 2 to 3 minutes. Open grill and transfer dough rounds to another rimless baking sheet or large cutting board. Repeat with remaining dough rounds.
Flip each dough round so grill marks face up. Top each pizza with pesto, prosciutto, mozzarella, grilled peaches and red onions. Return topped dough rounds to grill, cover and grill until second side is cooked, about 3 to 4 minutes. Transfer pizzas to individual serving plates and top with fresh arugula.
To serve: Drizzle each pizza with olive oil and a sprinkle of flaky sea salt.