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Grilled peach-za! See what I did there? We’re rolling out our dough and grilling it up alongside some fresh peaches, burrata and prosciutto for the ultimate summer time dinner!
Have you ever grilled a pizza before? If you haven’t, you are missing out on the crispiest and most delicious crust experience.
When summer time hits, all we want is food fresh from the grill…pizza included!
In this peach-za recipe, I’ll walk you through just how to grill a pizza and top it with the ultimate summer toppings.
Are you ready for this life changing pizza experience?!
What Ingredients are Needed for Grilled Peach, Burrata and Prosciutto Pizza?
Pizza Dough: In the name of keeping it simple, we’re using store-bought pizza dough. Grab a fresh dough from the refrigerated section of the store or you can always stop by your local pizzeria and ask for some dough - it’s not usually on the menu but they will typically sell it to you, and you know that’s the really good stuff!
Peaches: Sliced up thin and lightly heated on the grill…chef’s kiss!
Burrata: The natural creamines of burrata cheese is perfect for this type of pizza since we are adding all of the toppings after the dough has cooked!
Prosciutto: We want our prosciutto to be sliced extra thin so it’s almost a paper-like texture.
Arugula: Top the pizza off with arugula for some added color and nutrients, but also a nice peppery flavor. Leave it plain or lightly toss with a little bit of lemon, olive oil, salt and pepper.
Balsamic Drizzle: Get yourself some balsamic glaze drizzle, you will not regret it. I find myself drizzling it on my pizzas, bread, salads, you name it! Adding just a touch of this right after topping with all the ingredients is a great touch for sauce-less pizzas.
Cornmeal: I love a crispy and slightly gritty pizza crust, adding a touch of cornmeal to the bottom of the pizza crust not only helps it from sticking to the pan but also adds an extra cripiness! You can skip this if you don’t have any on-hand as it’s not a crucial element to the recipe, but I highly recommend it for texture purposes.
Salt and Pepper
Kitchen Tools Needed for this Recipe
- Pizza Cutter
- Large Spatula
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How to Make Grilled Peach, Burrata and Prosciutto Pizza (Peach-za)
Prep the dough: Take your premade pizza dough out of the fridge to let it come to room temperature for at least 30 minutes. Using your hands, sprinkle cornmeal onto a flat surface and stretch dough out into a ½ inch thick shape.
Toss the arugula in a drizzle of olive oil, lemon juice, salt and pepper. Set aside.
Get grillin’: Heat the grill to 450° F and carefully lay the stretched out pizza dough on the grill. On the top rack of the grill, place the sliced peaches. Close the lid and let it all cook for 2-3 minutes. Using a large spatula, flip the dough. Cook with the lid closed for another 2-3 minutes. Remove pizza dough and peaches from the grill.
Assemble the peach-za: Slice peaches into smaller slices. Tear burrata into blobs using your hands. Top the grilled dough with the peaches, burrata blobs, and thin slices of prosciutto. Sprinkle the arugula on top and lightly drizzle with balsamic drizzle.
Cut into equal-sized slices and enjoy!