Updated November 24, 2014
cup goat cheese, crumbled
tablespoons fresh mint, chopped
WHOLE WHEAT PIZZA DOUGH
cups whole wheat flour, plus some for dusting
teaspoons active dry yeast
In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.
In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining sugar. Make a well in the center and add yeast mixture and olive oil.
Stir using the paddle attachment or a spoon until the dough just comes together, then knead, either by hand or in a stand mixer fixed with the dough hook, for about 5 minutes (3-4 minutes if using stand mixer). Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.
Shape dough into two dough balls and place on a lightly greased sheet. Cover with lightly greased plastic wrap to rise until doubled, about 45 minutes to 1 hour.
Working with one dough piece at a time, roll the dough out into a large rectangle. Store the dough on a baking sheet until needed.
Slice peaches thinly and have them ready. Also whisk together powdered sugar and milk to make the drizzle sauce.
Preheat your grill to medium-high. Put rolled dough directly onto the clean grill grates. Grill for two minutes.
Flip the dough using a large spatula. Top dough with peaches and grill for 4-5 more minutes until crust is very crispy.
Remove pizza. Crumble on goat cheese, drizzle with honey and sauce and sprinkle with fresh mint.
More About This Recipe
- It wouldn’t be August without peaches.
There’s just nothing like biting into a perfectly ripe one!
But biting into a whole peach obviously isn’t the only way you can eat them. Last year I made a slightly spicy jalapeno peach jam that was really delicious, but this year I wanted to do something even simpler… and possibly tastier.
My grilled peach pizza has some of my favorite flavor combos on it. It features lots of ripe peaches, honey, goat cheese, mint, and a quick sweet drizzle sauce.
I used homemade dough for this recipe that works fantastically on the grill, but if you don’t have the time, you can also grab a Pillsbury Artisan pizza crust.
The recipe I used for the dough is actually from a fellow Tablespoon blogger. It’s this wonderful 100% whole wheat pizza dough. The dough is easy to work with and grills really nicely.
Before we get to the crust though, you want to make sure you can find some super-ripe peaches for this recipe. There are so few ingredients that getting ripe peaches is very important!
To be honest, I like to see that my peaches are slightly bruised (just slightly). That means that they are probably ripe. Peaches that won’t bruise are still firm and won’t be really sweet.
For these pizzas, slice your peaches pretty thin since we will be sort of shingling them on the pizza.
If you want to make your own dough, I recommend checking out the original recipe to get instructions. It’s pretty easy to do though.
Once you have the dough mixed, roll it out into a large rectangle.
When you are ready to cook, preheat your grill to medium-high heat and then toss your dough right on the grill grates. Just make sure your grill is clean!
This will cook pretty quickly, so keep an eye on it.
Cook it for about two minutes on the first side.
Then use a big spatula to flip the dough and immediately pile on your peaches.
I like to shingle mine down both sides of the dough.
Cover the grill and cook the pizza for another 5 minutes or so. The crust should get really crispy during these five minutes and the peaches will also soften slightly from the grill heat.
Once you take the pizza off the grill, crumble some goat cheese over the whole thing and drizzle on some honey.
Don’t overdo it on the honey. A little goes a long way!
While you’re drizzling things, whisk together about a cup of powdered sugar and a tablespoon of milk. Drizzle on this sauce also for a bit of extra sweetness.
And finally, my favorite part to this pizza is to sprinkle it with fresh mint. The mint makes all the flavors really pop.
I like to slice my pizza into large squares so everyone has a few whole peach slices and all of the toppings.
To be honest, you could serve this pizza as an appetizer or dessert. The flavors are really fresh and it’s perfect for summer!
Nick is all about recipes that do not require an oven since it is 110 degrees outside. Be sure to check out his blog, Macheesmo, his book, Cornerstone Cooking, and check out his Tablespoon profile.
Grilled Peach and Bacon Pizza
This is one of those multipurpose weeks. I mean&hellip there&rsquos a lot going on! School has started across most of the country if not by this week then definitely by next! That means we are all paying attention to faster weeknight meals and trying to maintain balance. Even if you don&rsquot have school-age children, something about this time of year inspires familiarity and routine.
THEN&hellip we have Labor Day coming up next week! Labor Day means cook outs and ice cream . End-of-summer get-togethers. Pretty much some fun things. So I tried to cover all my bases with recipes this week, starting with this pizza!
Yesterday was a complete flurry of activity around here. The morning was extra early, I got some work done, and then 3:30 was here before I knew it.
My guys got home and things got a little crazy with lots of talking about their day, snacks, more talking, more snacks (I could basically write a whole other blog documenting my kids&rsquo insatiable snacking) , and then me trying to shoo them out from under my feet so I could get a meal on the table.
After my hand was cramped from filling out 4675769 school papers after dinner last night I really wished I&rsquod had bacon at my disposal. Or wine. Or ice cream.
Food band-aids. Totally healing.
I DID have a slice of this pizza leftover. It did the trick.
I&rsquom pretty much a fan of grilling everything &mdash pizza , Brussels sprouts , Eggplant Parmesan &mdash and peaches are no different! Like roasting, tossing fruits and veggies on the grill really brings out the natural goodness and amplifies the flavor. The color deepens and everything is just extra in a great way.
Grilled Pizza Recipes You'll Want to Make All Summer Long
No one wants to turn on the oven in the summer, but what if you're craving pizza? Instead of ordering take out, make the most of the warm weather and crisp breeze. The solution: Let your grill do all of the work. The high heat cooks pizza quickly and gives the dough a flavorful char. Those bubbles and bumps that burst when you bite in are bigger and crunchier than ever. Plus, if you're using a charcoal grill, the dough will naturally develop a smoky flavor that's so right for a hot summer night. Crust can be made from scratch and refrigerated or frozen until pizza night. Or feel free to use store-bought dough&mdashafter all, it's summertime and the livin' should be easy.
These 12 recipes cover all the bases red sauce or no sauce, vegetarian-friendly or meat heavy. When it comes to pizza, the toppings are truly endless and anything goes. We took that philosophy to heart with our recipes for Grilled Pizzas with Clams and Bacon, Grilled Peach-Pizzas with Prosciutto, and Grilled Asparagus and Ricotta Pizza. But we can't forget the classics either like Grilled Margarita Pizzas or, controversial as it may be, Canadian Bacon and Pineapple.
The pizza dough itself is versatile, too&mdashwhile classic pizza dough will always be our go-to, pita bread or naan bread are just right for seriously delicious flatbread pizza. You gotta love grilled pizza, it's the perfect canvas for seasonal produce, creamy cheese, and fresh olive oil. Summer Fridays just got a whole lot tastier.
Vegan Grilled Peach Pesto Pizza
If there is one thing I love about summer, it’s the food! I find it typically lighter, brighter, and easily more packed with fruits and veggies. As a Georgia native, o ne of my fave summer fruits is peaches. Surprisingly its not to make desserts, but more so to throw them into savory dishes. Whether it’s a salad or bbq sauce or this particular pizza, I love how they add a hint of sweetness to recipes and break up the savory.
This recipe was one of the first pizza’s I ever did, and remains to be one of my personal favorites!
What I love about this recipe is just everything! It’s straightforward, no nonsense, packs tons of fruit, veggies, healthy fats, texture, flavor, gorgeous presentation, the flavors blend seamlessly together, and truly captures the essence of summer pizza!
If you’re looking for that perf summer inspired pizza as the season comes to a close, y ou have to try may recipe for Grilled Peach Pesto Pizza!
BLT and Grilled Peach Pizza with Jalapeno Honey + Gorgonzola Recipe
- 1/2 cup warm water
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups flour
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
- 2 peaches, sliced into wedges
- ½ cup basil pesto
- 4 ounces mozzarella cheese, shredded
- 4 ounces gorgonzola cheese, crumbled
- 8 slices thick cut bacon, fried
- 1 cup cherry tomatoes, halved
- 2 cups butter lettuce, baby kale or arugula
- In a large bowl, combine water and yeast. Mix with a spoon, then let sit until foamy, about 5 minutes. Add in the flour and salt, stirring with a spoon until the dough comes together but is still sticky.
- Using your hands, on a floured surface, form the dough into a ball and if needed, work the additional 1/2-cup flour into the dough. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment.
- Next, rub the same bowl with olive oil, then place the dough inside, turning to coat.
- Cover with a towel and place in a warm area while you prepare the pesto let sit at least 20 minutes.
- In a small saucepan bring the honey to a low boil.
- Add the jalapeños and cook one minute longer. Remove from the heat.
- Store in an airtight container in the fridge for up to one week. Warm again before serving.
- Heat a grill or grill pan to high heat. Toss the peaches with the olive oil. Once the grill is hot, place the peaches on the grill and grill until char marks appear, about 2 minutes per side. Remove from the grill and set aside.
- Preheat you Cuisinart Outdoor Pizza Oven to 500 degrees F.
- Lightly flour a counter. Use your hands or a rolling pin to roll the pizza dough out until you have a flattened disk. Then use your hands to gently tug, pull and push the pizza dough into a rough 10-12 inch circle. Dust your pizza peel with a generous amount of flour.
- Spread the pesto all over the pizza crust. Top with mozzarella and crumbled gorgonzola. Sprinkle the bacon over top and then arrange the peaches over the cheese.*
- Once your pizza oven is preheated, carefully slide your pizza from the peel and onto the pizza stone. Bake for 8-10 minutes or until the cheese is melted and bubbly. To remove the pizza, slide the peel under the pizza and pull the pizza out. Top the pizza with cherry tomatoes, basil and lettuce. Drizzle with jalapeno honey and EAT!
*If you prefer, you can add the grilled peaches after the pizza is done cooking. However, I think I liked the pizza best when the peaches were cooked onto the pizza.
**If you do not have a pizza oven, you can bake the pizza at 425 degrees for 15 to 20 minutes OR if using a pizza stone, 500 degrees F. for 10 minutes.
How I make this grilled peach prosciutto pizza?
This pizza is actually assembled after it is baked. So I actually start by making a simple margarita pizza and add the toppings afterwards.
Make the yogurt cheese
To make labneh, yogurt cheese, all you need is yogurt (which can be a non dairy type of yogurt or ‘regular’), a large piece of cheese cloth, a strainer and a bowl to hang the strainer in (find a good bowl-strainer combo).
So, I set the strainer on the rim of the bowl. I spread out the cheese cloth in the strainer making sure the overlap is the same on all sides (so centered). Now I pour the yogurt in the cheesecloth. The idea is that liquid is extracted from the yogurt and drains through the cheese cloth and strainer into the bowl. I close the cheesecloth by tying it together with an elastic band or a piece of string. I refrigerate it overnight and the next morning my cheese is ready. For this pizza I added a pinch of salt and lemon zest to the yogurt before pouring it into the cheesecloth.
The next day the yogurt has turned into a creamy soft cheese. I rolled little ball from it and drizzled some olive oil on them before using them on the pizza.
Make the pizza dough
Pizza dough is easy to make. I always make it with whole wheat flour to make it a bit more healthy. Activate the yeast – make the dough – let it rest for an hour – divide it in 4 pieces – roll it out, that’s it. Just follow this simple whole wheat pizza dough.
Grill the peaches
Whether it is on the bbq, grill pan or just in a hot skillet peaches can be caramelized by grilled them on a hot surface. Just slightly brush them with olive oil so they won’t stick to the pan. I usually grill the peaches while the dough is rising.
Roll out the dough
Once the dough has doubled in size, I prepare a round (pizza) baking tray. I lightly grease it and sprinkle a bit of flour on it which I spread out in a very thin layer all over the baking tray (by shaking the tray). Now I roll out the dough using a bit of flour on my work space and rolling pin to prevent the dough from sticking to it.
Make and bake a simple pizza
I spread some (homemade) tomato sauce on the roll out pizza and only sprinkle a bit of finely grated parmesan on it (I want this pizza to be light and let the peaches be the star of the show, so no mozzarella). And maybe just a little bit of oregano to get a herby flavor. I bake the pizza in a super hot, preheated oven for 4-6 minutes or until the edge start to get golden brown.
Garnish the pizza
Once the pizza comes out of the oven I garnish it with yogurt cheese, the grilled peaches, prosciutto, fresh basil leaves and an optionally (but so good thus recommended) drizzle of balsamic vinegar and olive oil. And that is it! Deliciousness is served!
I love this pizza so much the combination of the sweetness of the peaches, the salty prosciutto and the light tartness of creamy cheese is just so incredibly good! I hope you will fall in love with it too. It is
just the right ratio sweetness-saltiness – fresh and light – easy to make – and oh so delicious
- ¼ cup extra-virgin olive oil
- 2 tsp. crushed red chile flakes
- 2 oz. young pecorino cheese, shaved into wide strips with a vegetable peeler (⅔ cup)
- 1 large firm-ripe peach, sliced ¼ inch thick
- 4 thin slices prosciutto, torn into shreds
- 1 cup arugula
- Make the dough: In a large bowl, add the yeast and ½ cup warm water (105–110°F) stir to combine. Set aside until the surface is very foamy, 5–10 minutes.
- On a large, clean work surface, add the flour and salt, stir to combine, and form into a tall mound with a deep well in the center. Add 1½ cups cool water to the yeast mixture, then pour into the well. Using a fork, slowly mix the liquid and the flour a little at a time, moving in short, counterclockwise circles around the border of the well and pulling in a bit of flour with every turn, until a shaggy dough forms. When the dough is firm enough to hold its shape, use a dough scraper or wide spatula to scrape the remaining flour over the mass. Knead the dough until smooth and shiny, 7–10 minutes, then grease a large bowl with a drizzle of oil and transfer the dough to the bowl. Turn the dough over a few times to coat in oil, then cover the bowl loosely with plastic wrap and set aside at room temperature until nearly doubled in size, about 2 hours.
- Punch down the dough, fold it in thirds, then lift and flip it over completely. Cover loosely with plastic and set aside at room temperature until very gassy and nearly doubled in size, 35–40 minutes more.
- Meanwhile, make the chile oil: In a small pot over low heat, add ¼ cup oil. Once the oil is hot and shimmering but not yet smoking, add the chile flakes, then turn off the heat, cover, and set aside to cool to room temperature.
- Turn the dough out onto a lightly floured work surface. Divide into 4 even pieces (about 10 ounces each) and roll each piece into a loose ball. Cover loosely with plastic wrap and let rest while you preheat the grill.
- Set up a charcoal grill for indirect cooking, or a gas grill for two-zone cooking (alternatively, preheat a grill pan over high heat). Set a small bowl of oil and a pastry brush by the grill or stove.
- Liberally oil a clean work surface. Working with one piece of dough at a time, use your fingers to dimple and stretch the dough out to a thin, even rectangle, about 16 by 9 inches.
- Grill the dough over direct heat (or in the hot grill pan) until the dough is evenly charred on the bottom and very bubbly and beginning to set on the top, 2–3 minutes. Using tongs, flip the dough, then brush the charred side lightly with oil. Continue cooking until the opposite side is crispy and charred in places, about 2 minutes more, then flip again and brush lightly with oil. Transfer the dough to indirect heat (or turn the heat under the grill pan down to medium), then top with ¼ of the cheese, followed by ¼ of the peaches and prosciutto. Continue cooking just until the cheese and prosciutto fat are softened and beginning to melt, and the peaches are warmed, 2–3 minutes more. Slide the pizza onto a cutting board, then top with a generous handful of fresh arugula and 1 tablespoon of the chile oil. Repeat with the remaining dough and toppings. Cut the pizzas into strips and serve immediately.
MORE TO READ
This fiery Georgian spice blend ratchets up dishes across the Caucasus—get to know it, and you’ll be sprinkling it on.
Summer Peach and Balsamic Pizza
1 batch pizza dough (use your favorite recipe, or use mine here)
1 cup balsamic vinegar
2 tablespoons olive oil
8 ounces fresh mozzarella, sliced or grated
2 ounces soft goat cheese, crumbled
4 peaches, pitted and thinly sliced
1/2 cup coarsely chopped basil
To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool.
Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
Divide dough into tennis-ball sized pieces. Take one piece of dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush with 1 tablespoon of olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining pizzas.
Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve.
All images and text © Lindsay Landis / Love & Olive Oil
Did you make this recipe?
Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.
If you’re looking for a grilled pizza dough shortcut, try naan bread. This fluffy, flavorful flatbread makes a great crust in a pinch, shown perfectly in this grilled avocado-barbecue chicken naan pizza recipe.
This recipe couldn’t be simpler to throw together, especially when your skipping all the prep work of pizza dough from scratch. Beyond naan, you’ll need olive oil, barbecue sauce, fresh mozzarella, shredded chicken, avocado, red onion, and a sprinkle of black pepper.
Keep this pizza on indirect heat to avoid burning the naan, and you’ll be golden.
Summer Peach and Balsamic Pizza
To me, this is pizza. To Taylor, it’s flatbread. Fancy fruit-topped flatbread. Then again, I think anything without tomato sauce or pepperoni is flatbread in Taylor’s mind. But whatever you decide to call it, it’s delicious.
The sweetness of the peach, the richness of the cheese, with bright and tart accents of basil and balsamic vinegar… yup. Good stuff.
If you happened to have, say, 50 year old balsamic vinegar handy, it would be pretty spectacular. But if you don’t, don’t fret, reducing your everyday balsamic vinegar until it is almost syrupy is a good substitution. The process of reducing concentrates the flavor and the sweetness and makes it perfect for drizzling over just about anything (heck, even ice cream could benefit from some of this manna!)