Whip up pizza that’s better than takeout in just a few minutes! Grilled pizza is a great way to mimic the magic of restaurant pizza ovens at home, especially when the crust gets a little charred. This simple recipe combines the anise of basil pesto, sweet peaches, and funky blue cheese for a surprisingly sophisticated dance of flavors.
GRILLED PIZZA WITH PEACHES AND BLUE CHEESE
Ingredients:
- 1 lb. store bought pizza dough (454g)
- 3 tbsp store bought basil pesto (45ml)
- 1½ cups peaches, sliced ¼ inch thick (375ml)
- 1 8-inch wedge Cambozola or other soft blue cheese, sliced
- Pepper to taste
- Olive oil for brushing
- Flour for dusting
Method:
Preheat grill to medium high, 375F (190C).
Divide the dough into 3 equal pieces. Stretch out the dough to form a circle (it doesn’t matter if it is round, as long as the dough is even). Alternately, roll out the dough using a rolling pin on a lightly floured surface.
Place dough on an oiled tray.
Oil the tops of the dough using a pastry brush.
Bring all the toppings with the dough to the grill.
Place the pizza crusts directly on the grill.
Close the lid and grill for 1-2 minutes or until the pizza puffs and has some nice grill marks. Flip over.
Working quickly, start adding the toppings. Spread with pesto and top with the sliced peaches. Dot on the Cambozola cheese and sprinkle with fresh pepper.
Close the barbeque lid and cook for 3-4 minutes or until the crust is golden brown and cheese is melted.
Remove pizzas from grill and allow them to cool slightly before cutting and serving.