Grilled Peach Prosciutto Pizza

Grilled Peach Prosciutto Pizza
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  1. two 12-ounce balls of pizza dough
  2. all-purpose flour, four dusting
  3. extra-virgin olive oil, for drizzling
  4. canola oil, for brushing grill
  5. 1 garlic clove, minced
  6. ½ cup fig jam
  7. 2 peaches, sliced in wedges
  8. 3 ounces prosciutto
  9. 2 ounces goat cheese, softened
  10. ⅓ cup fresh basil
  11. ¼ cup balsamic glaze
  1. Take the dough out of the refrigerator and let it sit at room temperature for 30 minutes.
  2. Lightly flour the countertop and flatten the dough into a circle using your hands. Dust flour on the top of the dough and on the rolling pin. Roll out each ball of dough into a 10-inch round.
  3. Sprinkle cornmeal over two baking sheets. Transfer each pizza dough to the baking sheets. Using a fork, poke holes in the dough to help prevent bubbles while it cooks.
  4. Preheat the grill on medium heat, about 350-400 degrees for about 10-15 minutes. Brush grill with some oil.
  5. Slide the dough onto the grill and cook until dough begins to set and develops grills marks, about 1-2 minutes.
  6. Using a large spatula, flip the pizzas and cover the grill. Cook 3-4 minutes until crust is golden brown and crispy. Be careful, the crust will cook fast!
  7. Add the peach wedges to the grill while the pizzas are cooking. Grill peach wedges 1-2 minutes per side, until both sides have caramelized grill marks.
  8. Transfer grilled pizzas and peach wedges to baking sheets. Drizzle dough with olive oil and sprinkle with fresh garlic. Spread the fig jam and top with prosciutto, grilled peaches, goat cheese, and fresh basil. Sprinkle salt and pepper over all ingredients and finish with balsamic glaze. Enjoy!
The Mad Table