A perfect bit of summer, this pizza is made on a grilled crust with salty prosciutto, grilled peach slices, arugula, and sweet caramelized onions. Bliss!
Have you had pizza on the grill yet? Its all the rage. I have been hearing about it for a while now but it took me till this summer to actually get around to trying it. We absolutely loved it and now my husband is requesting grilled pizza every night of the week!
One of my favorite summer combinations is melons and prosciutto. The sweet and salty flavor is everything I could want and more. But melons just don’t seem right for a pizza so I decided to substitute with peaches. You just brush them with a little bit of butter, pop them on the grill for a couple minutes and from there you can slice them up and put them on a pizza. 
The other two components to this pizza are simple. Rocket lettuce or what is commonly known as arugula. It adds a spicy component. But its the caramelized onions that really make this pizza!
Here are a few tips for grilling Pizza: First off, start with a clean grill or use a grill cover to put on top of the grates. The most important step is making sure that the grill is very hot. You want it to reach around 500°. I have come to find that using a thin crust is a little more difficult to work with because it burns easily. Medium crusts worked best for me. The cooking process goes very quickly so you will need to have all of your toppings and sauces ready before you even put the crust on the grill or else you may run the risk of burning the whole pizza before you even get the toppings ready.
I put my crust in the freezer for 15 minutes before putting it on the grill. This made it a little firmer and easier to put on the grill. Before putting it on the grill, brush the side you are going to put down first with olive oil. Cook for 1-2 minutes on one side and then flip with a long spatula. From there you quickly top that side with your sauce and toppings. Cook for 3-4 minutes or until the cheese is melted and the crust is golden brown.
Find the recipe for the caramelized onions here.
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- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A delightful summer pizza featuring a grilled crust topped with sweet grilled peaches, salty prosciutto, spicy arugula, and rich caramelized onions.
Ingredients
- Pizza dough, medium thickness
- Olive oil, for brushing
- 2 cups shredded mozzarella cheese
- 1 cup caramelized onions (see link above for recipe)
- 1/2 cup reduced fat Alfredo sauce
- 2 peaches
- Butter, for brushing peaches
- 4-6 slices prosciutto
- 1 cup arugula
Instructions
- Preheat your grill to 500°F. Ensure the grill is very clean or use a grill cover.
- Roll out the pizza dough into a circular or rectangular shape to medium thickness. Avoid using thin crust as it burns easily.
- Place the rolled-out dough in the freezer for 15 minutes to firm up.
- Brush the side of the dough you will place on the grill first with olive oil.
- Brush the peaches with butter and grill them for a couple of minutes until they have grill marks. Slice the peaches after grilling.
- Place the dough on the grill, oiled side down, and cook for 1-2 minutes.
- Flip the dough using a long spatula. Quickly spread the Alfredo sauce over the grilled side.
- Top with shredded mozzarella cheese, caramelized onions, grilled peach slices, and prosciutto.
- Cook for an additional 3-4 minutes, or until the cheese is melted and the crust is golden brown.
- Remove from the grill and top with fresh arugula before serving.
Notes
For best results, use a medium-thickness crust to avoid burning. Freeze the dough for 15 minutes before grilling to make it easier to handle. Ensure all toppings are ready before grilling the crust to prevent burning. Store any leftovers in the refrigerator and reheat on a grill or in an oven to retain crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8
- Sodium: 800
- Fat: 15
- Carbohydrates: 40
- Fiber: 3
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
What type of pizza crust works best for grilling this recipe?
A medium crust works best for grilling, as thin crusts can burn easily due to the high heat.
How do I prepare the peaches for the pizza?
Brush the peach slices with a little bit of butter and grill them for a couple of minutes until they are slightly softened.
What is the best way to caramelize the onions for this pizza?
Cook the onions slowly over low to medium heat until they become soft and golden brown, which enhances their sweetness and flavor.
I’m going to try this, and think I’ll pull the crust onto a peel when turning it, so I can add toppings away from the scorching heat of the grill, while closing the lid to keep the heat in – then slide it off the peel back onto the heat. It looks so good and can’t wait to try it.
Prosciutto and peaches are some of my favorite flavors… I can’t even begin to imagine them on a pizza! Will definitely have to try this!
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