Ingredients
Scale
Grilled Peach and Prosciutto Pizza:
- Pizza Dough
- Olive Oil for Brushing
- 2 Cups Shredded Mozzarella Cheese
- 1 Cup Caramelized Onions (see link above for recipe)
- ½ Cup Reduced Fat Alfredo Sauce
- 2 Peaches (grilled and sliced)
- 10–12 Prosciutto Pieces (sliced very thin)
- 1 Cup Arugula
- Salt and Pepper for sprinkling
Caramelized Onions:
- See link above for recipe
Instructions
- Preheat your grill to 550°. Make sure the grill is very clean or use a grill cover. Roll pizza dough out into a circular or rectangular shape to medium thickness. Do not use thin crust as it will burn too easily! Place dough in the freezer for 15-30 minutes to firm up while you prepare the toppings. Bring all the toppings out to the grill with you before starting. Be sure that your grill is brushed well with olive oil. Brush one side of the pizza with olive oil and place that side down on the grill. The dough will puff up. Close the lid and cook for 1-2 minutes. The dough should start to set but should not change color. With a long spatula, carefully flip the pizza dough. Immediately brush the other side with olive oil, spread with sauce and all toppings minus the arugula.Close the grill lid and cook until the cheese is melted and your crust is a golden brown color (about 3-4 minutes). Remove from the grill with a long spatula. Top with arugula, salt and pepper. Cut into slices and serve!
- Category: Main, Pizza, Primi
- Cuisine: Italian