Grilled sweet peaches and salty prosciutto contrast on this prosciutto peach pizza, and hot honey and arugula add heat and a hint of sharpness.
Ingredients
- ripe peach, pitted and: 1 piece (sliced)
- prepared pizza dough: 1 pound
- olive oil: 4 tsp (divided)
- pesto: 3 Tbsp
- ricotta cheese: 3 Tbsp
- slices prosciutto, roughly: 4 piece (torn)
- heirloom tomato: 1 piece (sliced)
- quesadilla cheese: 0.33333 cup (shredded)
- arugula: 0.5 cup
- hot honey: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat a gas grill with all burners on High for 10 to 15 minutes. Grill peach slices until peaches begin to soften and have grill marks, about 5 minutes, set aside.
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Reduce the flame on half of the grill burners to Low, to create areas of direct and indirect heat. Shape pizza dough into a circle. Brush one side of dough with 2 teaspoons olive oil.
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Carefully place dough oil side down onto the grill over direct heat. Close the cover, and grill dough until the bottom is just barely cooked and shows char marks, 1 to 3 minutes.
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Use tongs to turn dough over; move to the indirect heat. Brush dough with pesto, dollop with ricotta cheese, and sprinkle with quesadilla cheese. Scatter on pieces of prosciutto, grilled peaches, and sliced heirloom tomato. Grill until cheese is melted, about 3 minutes.
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Remove pizza from the grill, top with arugula, and drizzle with hot honey and 2 teaspoons olive oil. Cut into wedges and serve.
