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Grilled Peach Pizza

Grilled Peach Pizza

Plan to make the dough several hours before grilling.

Stir together the warm water and sugar, then sprinkle in the yeast and stir. Place in warm area to proof for 5 minutes.

Pour the yeast mixture into a standing mixer's bowl and add 2 ½ cups flour, cornmeal, and salt. Mix on low speed with a dough hook attachment until the dough begins to come together. It should be soft, but smooth and elastic. Add additional flour as needed. Keep mixing until it becomes springy and elastic. The dough should be dry enough to just come way from the walls of the bowl. Then let machine run for 1 minute to further develop the gluten.

Turn the dough out onto a lightly floured board and knead briefly by hand. Coat large mixing bowl with extra oil, place dough in bowl, and turn it over a few times to coat with oil. Cover bowl with plastic wrap and place in warm area, away from drafts to rise. Rise until doubled in bulk, about 1 hour. Punch down, gather into a ball, and let rise again for 40 minutes. Dough is now ready to use, or may be held, well covered with plastic wrap, in refrigerator, for 3 hours. When ready to use, divide into 4 equal balls and place on a rimmed baking sheet pan heavily coated with liquid clarified butter. Cover with plastic wrap.

While dough is rising, make the toppings. Drop the peaches in boiling water for 30 seconds to loosen the peels. Drain, run under cold water, and slip peels off. Cut each peach into very thin 1/8-inch slices. Set aside in a bowl and refrigerate until needed.

Whisk together mascarpone and brown sugar together in a small bowl until smooth. Stir in rum or orange juice, 1 teaspoon at a time, just to taste and until the mixture is very smooth and creamy. Set aside and refrigerate until needed.

Make a fire using hardwood charcoal with the coals all piled on the left side of the grill or fire up half of your gas grill. You need a hot side and a cool side. Have a work table set up next to your grill with your ingredients: your sheet pan with the dough balls, a clean sheet pan heavily coated with liquefied clarified butter (there should be about 1/8-inch of it on the bottom of the pan with extra as needed), bowl of peaches, a set of tongs, mascarpone mixture with 2 teaspoons, and a jar with liquefied clarified butter with a pastry brush. A table on the other side of the grill should have a cutting board, a pizza wheel, and a serving platter.

When the coals have all turned ashen, you are ready to go. Propane grills should be preheated to about 400 degrees.

Take 1 ball of dough and place it on the empty buttered sheet pan. Use your fingers to press it into a very thin flat circle. The size and exact shape of the circle does not matter. Just keep pressing and patting the dough out as thinly as possible. You should be able to see the pan through it.

Quickly lift the pizza with your fingers and transfer directly to the grill to the side over the coals/heat. Cook for however long it takes for the bottom to begin browning and blistering; usually about 3 minutes. Meanwhile, give the top a good coating of clarified butter. When the bottom is browned, flip it over and immediately drag to the cool side of the grill.

Very quickly dot the surface with the mascarpone mixture. Lift peaches with the tongs and scatter peach slices over the pizza. Drag the pizza back over the coals and continue to cook until mascarpone begins to melt and the peaches are heated through.

Immediately drag the pizza over onto the cutting board and hand off to a handy helper to cut into wedges and serve while you begin again with remaining dough balls. It is possible to do 2 or 3 pizzas at a time, all at staggered stages. Serve immediately.


BLT and Grilled Peach Pizza with Jalapeno Honey + Gorgonzola Recipe

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INGREDIENTS

Pizza Dough

  • 1/2 cup warm water
  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 cups flour
  • 1 1/2 teaspoons salt

Jalapeño Honey

  • 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

DIRECTIONS

Pizza Dough

  1. 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.
  2. 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.
  3. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat.
  4. Cover with a towel and place in a warm area while you prepare the pesto let sit at least 20 minutes.

Jalapeño Honey

  1. In a small saucepan bring the honey to a low boil.
  2. Add the jalapeños and cook one minute longer. Remove from the heat.
  3. Store in an airtight container in the fridge for up to one week. Warm again before serving.
  1. 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.
  2. Preheat you Cuisinart Outdoor Pizza Oven to 500 degrees F.
  3. 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.
  4. 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.*
  5. 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.


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.


Have you ever had a salad pizza? It’s exactly what it sounds like: A well-dressed salad, with plenty of texture and tasty components, topped on a pizza. It’s delightful, as you’ll find with this grilled chicken Caesar pizza.

This recipe starts by building a simple, but delicious, pizza on the grill. The dough is grilled, brushed with a heavenly garlic oil, then topped with chicken, bacon, and mozzarella. Once ready, you’ll top that pizza with a salad made with more chicken and bacon, Caesar dressing, fresh romaine, and parmesan.

The contrast between cool and warm, and the mouthful of incredible flavor, is something not to be missed.


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!


Grilled Pizza Three Ways

Preheat a grill to high on one side keep the other side unlit. Oil the unlit side of the grill. Quarter the dough stretch each dough piece into a 7-inch round. Transfer to a rimless cookie sheet. Brush dough rounds with 1 tbsp. EVOO, leaving a 1/2-inch border. Arrange toppings on the dough slide the pizza onto the unlit side of the grill.

Peaches, Brie & Bacon

Top with peaches grill for 10 minutes. Add brie cover and grill just until cheese starts to melt, about 2 minutes. Remove from the grill sprinkle with cooked chopped bacon and tarragon. Drizzle with balsamic glaze.

Zucchini, Goat Cheese & Lemon

Top with zucchini and goat cheese cover and grill for 10 minutes. Sprinkle with lemon zest grill for 2 minutes. Remove from the grill sprinkle with salt and pepper and more lemon zest.

Mini Mozz & Tomato

Top with cherry tomatoes grill for 10 minutes. Add bocconcini mozzarella cover and grill just until the cheese starts to melt, about 2 minutes. Remove from the grill sprinkle with basil and salt.


Recipe Summary

  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 cup bread flour
  • 1 1/2 teaspoons kosher salt
  • 1 cup lukewarm water (about 105°-110°)
  • 1 teaspoon active dry yeast
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 2 medium peaches, thinly sliced
  • 8 ounces aged white cheddar cheese, shredded (2 cups)
  • 1/2 small red onion, thinly sliced
  • Parsley leaves and snipped chives, for serving

In a medium bowl, whisk both of the flours with the salt. In a large bowl, whisk the water with the yeast until the yeast dissolves. Whisk in 1 tablespoon of the olive oil. Add the flours and stir with a wooden spoon until a dough forms. Turn out onto a lightly floured work surface and knead until smooth, about 10 minutes. Transfer the dough to a lightly oiled bowl and press a sheet of plastic wrap directly on the surface. Refrigerate overnight.

Line a baking sheet with parchment paper. Cut the dough in half and form each piece into a ball set them about 3 inches apart on the prepared sheet and cover with plastic wrap. Let stand at room temperature until doubled in bulk, 3 hours.

Light a grill. On a lightly floured work surface, using a lightly floured rolling pin, roll out each piece of dough into a 10-inch round and brush the tops with 2 tablespoons of the olive oil. Oil the grate and grill the dough oiled side down over moderate heat until lightly charred, 2 to 3 minutes. Brush the tops with the remaining 2 tablespoons of olive oil and flip. Arrange the peaches, cheddar cheese and red onion on top, cover and grill until the cheese is melted and the pizzas are lightly charred on the bottom, 2 to 3 minutes more. Transfer to a work surface. Garnish with parsley and chives, slice and serve immediately.


Grilled Pizza Tips

  • If you already have a go-to pizza dough recipe that you know well, use that. This is the best pizza dough I know, from the master baker, Peter Reinhart. If you are short on time, try a fresh dough your local store offers, Trader Joe's has a good one in both regular and whole-grain.
  • As with the oven, you want to achieve the maxiumum heat. Pre-heat the grill as long as possible and check the temperature before starting the pizza.
  • If you have and use a pizza stone in your oven, you can also use it on the grill.
  • Grilled pizza differs from in the oven in that you generally flip the dough once before your add your toppings.
  • Consider pre-cooking any veggies or other toppings, if needed, knowing they aren't going to spend as much time in heat as they would in an oven.
  • Use a wash of olive oil to prevent the first side from sticking on the grill.

1. Greek Summer-Squash Grilled Pizza (Eating Well)
This pizza broadcasts summer with a bright yellow color, and is perfect for the grill. The feta adds a nod to Greece.

2. Mushroom Pizza with Havarti Cheese, Fresh Herbs, and White Truffle Oil (A Beautiful Plate)
A lot going on here, in a good way! This recipe calls for shiitake and baby bell mushrooms, Havarti and fontina, rosemary, thyme and a touch of truffle oil.

3. Grilled Flatbread Pizza with Artichoke, Ricotta and Lemon (Pure Wow)
Artichokes are one of the best things summer offers. This is a great combination of artichokes, lemon and riccotta. If you have extra time and can source some fresh artichokes, that will make this pizza even better.

4. These Gorgeous Pizzas Are the Best Way to Use Up Your Farmers’ Market Haul (Bon Appétit)
The Bon Appétit test kitchen guide to grilling pizza focuses on the placement of dough on your grill (especially if you are using charcoal). Many good tips and suggestions here. What I want to try first? Squash blossoms, mozzarella, fontina, and chive blossoms.

5. Grilled Shakshuka Pizza (The Modern Proper)
I've seen plenty of pizzas topped with eggs, but for some reason I associated it with shakshuka, until now. Cumin and paprika alter the traditional red sauce flavors to reference shakshuka.

6. Charred Corn with Rosemary Grilled Pizza (Naturally Ella via Foodie Crush)
Along with summer squash, corn is perfect match for a summer pizza on a grill. (Check out our recent look at some great corn on the cob recipes). There are other summer pizzas that call for corn, but check out the flavor combination of this one, corn paired with gorgonzola.

7. Grilled Heirloom Tomato Pizza (Salt Pepper Skillet)
Summer can be an embarassment of riches. You come home from the farmer's market with a haul of heirloom tomatoes and they beg to be used in different ways besides salads. Here's your answer. The recipe couldn't be simpler and works with whatever tomatoes are available where you live.

8. Grilled Gluten-free Pizza with Peas, Lemon and Mint (Bojon Gourmet)
This pizza screams: fresh. One of the tricky things about grilled pizza is you want to cook the dough before you add the toppings, which can create some timing issues if you want to cook those toppings without burning the crust. In this case, the ingredients only need a few minutes to get warm.

9. Grilled White Pizza (What's Gaby Cooking)
The debate about what makes a pizza different from a flatbread will never be settled. For some people sauce makes the difference. In this view, any white pizza is a flatbread, but I'd argue certain toppings indicate white pizza (carmelized onions, mushrooms). Have that debate with this pizza over a glass of very cold rosé!

10. Grilled Summer Veggie Spelt Pizza (Wife Mama Foodie)
This is one of the most attractive grilled pizzas, popping with summer colors! You can certainly improvise with the list of bright summer veggies depending on what you have on hand. What catches my attention about the recipe itself is the sprouted spelt crust - it's probably going to behave and taste similar to whole wheat.

11. Grilled Peach, Basil and Goat Cheese Pizza (Jessica in the Kitchen)
If you are doing a series of pizzas on the grill, why not save a dessert pizza for last? Grilled fruit is definitely a bbq secret not everyone knows about, or at least doesn't turn too often enough. This recipe features what looks like an amazing basalmic reduction sauce, which will provide the perfect flavor counterpoint to the sweet fruit.

12. Grilled Fig Pizza with Balsamic Onions and Gorgonzola (Feasting at Home)
This pizza makes a lot of sense. Warm figs are great, with a tangy cheese, they're even better. Put that on a grilled pizza and this might be a new summer classic.

13. Vegan Roasted Cauliflower Pizza (This Savory Vegan)
Here's a vegan pizza that would work well on the grill. Barbecue sauce acts as the sauce (here's a bunch of good barbecue sauce recipes if you want to do homemade). The cauliflower is tossed with sirachca and red wine vinegar, so there's going to be plenty of flavor.

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