I’m notorious for crying at the drop of a hat. I bawl at sad movies. Ditto on season finales for my favourite shows. No matter how many times I’ve watched it, the last 10 minutes of Six Feet Under gets me every. single. time. I sometimes even cry just because we’re out of chocolate.
I think the other night may have been a first for me, though. I found myself sobbing out loud at the sight of a commercial for fall clothing.
Can you blame me, though? I mean, one of the models was wearing a coat. A COAT.
I guess I’m just not ready to let go of summer quite yet. In fact, I plan on doing the exact opposite – I’ll be grabbing these last few weeks of summer with both hands and hanging on as tightly as I can. There will be plenty of time for sweaters and tights and, yes, even coats once October comes around.
So right now, it’s all about the peaches. This year’s crop is especially fantastic – they’re juicy and sweet and bursting with flavour, and I just can’t get enough of them.
Here, I paired them a few complementary ingredients to make a pizza worthy of a late summer evening – sweet juicy peaches, creamy bocconcini, garlicky basil pesto, salty prosciutto and peppery arugula – and cooked the whole thing on the grill, so that I could bask in the evening sunshine and prepare dinner all at the same time.
I fully admit to cheating a little and using a store-bought pizza dough… though you can certainly substitute your favourite homemade pizza dough, if you prefer.
Hey, I’m all for taking shortcuts sometimes, especially when they allow me to get a precious few more minutes of summer sunshine.
It’ll be gone before we know it, after all.
- 1 lb prepared pizza dough
- 2 tbsp olive oil, for brushing
- ¼ cup basil or arugula pesto
- 1 tub (200 g) bocconcini, drained and sliced
- 1 large ripe peach, thinly sliced
- 4 slices prosciutto
- ½ cup baby arugula
- 2 tbsp balsamic vinegar
- Preheat a gas or charcoal grill to medium-high heat.
- Divide the pizza dough into halves. Stretch each half into a rough oval shape, about ½" thick.
- Brush the top of the pizza dough lightly with olive oil and place both pieces oiled side down on the preheated grill. Cook over direct heat for 5 minutes, or until the crusts are golden brown, checking every minute or two to ensure the dough isn't burning.
- Flip the crusts over. Spoon 2 tbsp pesto onto each crust, and spread into a thin layer. Arrange bocconcini and peach slices on top of the pesto, dividing evenly between the two pizzas.
- Turn off the burners on one side of the grill (or push the coals over to one side). Move the pizzas onto the indirect heat, then close the lid and continue grilling for about 5-10 minutes, or until the crust is fully cooked and the cheese has melted.
- Transfer the pizzas to a wooden serving board. Tear the prosciutto into bite-sized pieces, and scatter onto the warm pizzas. Top off each pizza with ¼ cup of arugula and a drizzle of balsamic vinegar. Cut into slices and serve immediately.