Celebrate the summer with these grilled pizzas topped with creamy bocconcini, sweet juicy peaches, garlicky basil pesto, salty prosciutto and peppery arugula. Slice into bite-sized pieces strips for a fun summertime appetizer, or cut into more substantial slices and pair with a salad to make a main course.
- 1 lb prepared pizza dough
- 2 tbsp olive oil, for brushing
- 1/4 cup basil or arugula pesto
- 1 tub (200 g) bocconcini, drained and sliced
- 1 large ripe peach, thinly sliced
- 4 slices prosciutto
- 1/2 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 1/2" 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 1/4 cup of arugula and a drizzle of balsamic vinegar. Cut into slices and serve immediately.