Grilled Peach and Prosciutto Pizza
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
483 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Grilled Peach and Prosciutto Pizza
Description
This recipe begins by shaping pizza dough and grilling it on both sides to develop a golden crust with characteristic grill marks. Olive oil and garlic infuse the dough with aromatic flavor before the fresh mozzarella is added and melted directly on the grill. Topping the cooked pizza with thinly sliced peaches and prosciutto creates a fresh and rich contrast, combining sweet fruit and salty cured meat in a way distinct from typical pizzas.
The grilling technique imparts a smoky essence to the base and keeps the crust slightly crisp. The fresh mozzarella melts gently to a creamy layer underneath the toppings. The peaches add juicy sweetness and a tender bite that cuts through the prosciutto's saltiness, while fresh basil and optional balsamic reduction bring herby brightness and a hint of acidity to the finished pizza.
This pizza is well suited to outdoor grilling occasions and can be served as a light entrée or shared appetizer. The recipe notes that homemade dough enhances the flavor and texture if time allows, but store-bought dough works well too, keeping it accessible.
Ingredients
- 1 pound pizza dough store bought
- extra-virgin olive oil for drizzling
- 3 cloves garlic thinly sliced
- 1-2 cups fresh mozzarella
- 1 peach cut into super thin wedges
- 12 prosciutto cut in half, thin slices
- ⅓ cup basil fresh
- balsamic vinegar optional, reduced; to garnish
Instructions
- Prepare a gas or charcoal grill to high heat.
- Shape the dough into 2 medium pizzas while on a clean floured surface. Let the dough sit for 5 minutes and then re-form to make sure it's as big as you'd like. Place the pizza dough on a lightly floured rimless baking sheet, or pizza peel.
- Brush one side of the dough with olive oil. Transfer the dough, olive oil side down, to the grill. Grill the dough for about 2 minutes with the lid closed. Drizzle the top side with olive oil. Using a pair of tongs flip the dough over onto the other side and cook for about 2 minutes more. The dough should be golden brown with grill marks on both sides.
- Once the dough is cooked, remove it from the grill and place it back onto the baking sheet or pizza peel.
- Brush more olive oil over the pizza and sprinkle with garlic. Arrange the mozzarella on top and place back onto the grill until the cheese has melted.
- Using tongs or a peel, remove the pizza from the grill and top with sliced peaches, prosciutto, and basil. Drizzle with oil and season with salt and pepper as needed. Drizzle with reduced balsamic if desired. Slice and serve immediately.
Notes
- Homemade pizza dough can improve flavor and texture but store-bought dough is acceptable for convenience.
- Use thinly sliced peaches for even coverage and to blend well with prosciutto on top.
- Drizzling with balsamic vinegar reduction is optional but adds a pleasant acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 60g | 20% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 38mg | 13% |
| Sodium | 1160mg | 48% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 152mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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