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Grilled Peach Pizza on Honey Whole Wheat Crust

By now, you all know how crazy my family is about fruit.  We love fresh produce and are willing to drive for miles in pursuit of the juiciest, sweetest fruit possible – we’ll even pick it ourselves.  Now that it’s August, we’re all about peaches.  We make several trips to a local orchard and bring home boxes of them at a time and eat them morning, noon and night.  We even planted a peach tree in our backyard this past spring in hopes of having our own peaches some day.  Yes, we are certifiable in the fruit department.

This summer, I found a way to include peaches in one of our favorite dinners – pizza.  But because it’s been so terribly hot, I just couldn’t bear to heat my oven up to 450˚F.  The oven-like weather we’ve been having outside was not moving inside my house if I had anything to say about it – pizza or no pizza.  Needless to say, we’ve been doing a lot of barbequing lately.  Which brings us to this delicious Grilled Peach Pizza on Honey Whole Wheat Crust.  My family fell in love with this recipe.  The honey whole wheat crust crisps up perfectly on the grill and does a wonderful job of delivering  gooey mozzerella cheese, sweet juicy peaches, salty prosciutto and bright, flavorful cilantro into our mouths.  Yum. Yum. Yum.

Does grilling pizza scare you a little?  Have some fear of the crust sliding through the cracks of the grill and going up in flames?  I promise, cross my heart, that grilling pizza is easy.  Making your own crust is easy, too – trust me.  Grab a bag of Hodgson Mill Whole Wheat Flour and Hodgson Mill Best for Bread Flour and come along with me.


First you need to make the dough.  You’ve seen me do this before when I made Whole Wheat Pizza Bites a while back for the Super Bowl.  This is basically the same dough made with Hodgson Mill Whole Wheat Flour, Hodgson Mill Best for Bread Flour, Hodgson Mill Fast Rise Yeast, honey and a few other ingredients.  You can make the dough by hand, mixer or bread machine.  I use my bread machine – it does a good job and is always reliable.  Put all of the ingredients together, knead for about 10 minutes and let the dough rise for 25-30 minutes. We’ll use the rise time to get the other ingredients together.

Light your grill if you’re using charcoal. If you’re using a gas grill, fire it up to about 350˚F, or medium-high heat.


Collect the rest of the ingredients – peaches, prosciutto, fresh mozzarella, and cilantro.  We have some prep work to do.

Scald a few peaches, peel, pit and cut them in half.  Scalding simply involves boiling a pot of water and dropping the peaches in for about 30 seconds.  Take the peaches out of the water, cool for a minute and peel – the skin should easily slip off the peach.  This is faster and easier than trying to peel peaches by hand, especially if you have more than one or two to do.

Toss the peach halves with a little bit of olive oil and put them on a medium-high heat grill – flat side down.


Grill the peaches for about 5 minutes.  Don’t worry about grilling the other side – one side is enough.

This is what you’re after – nice grill marks and warmed-through juicy peaches.  Let them cool for a few minutes and then slice them into pieces.  Set aside.

Next, chop up the prosciutto and fry it up in a skillet until it becomes crispy.  Set aside.

Slice about 6 oz. of fresh mozzarella – or if you have pre-sliced, even better.

Then drop a handful of cilantro leaves into a bowl and set that aside, too.

Once you have all of the toppings ready – it’s time to roll out the dough – should be about 25-30 minutes by now.

Split the dough into two pieces.  Save the other dough ball for another time.  Wrap the unused dough in plastic wrap and freeze it for up to a month.  I love knowing I have pizza dough in my freezer – it’s kind of like knowing you have extra batteries for your flashlight.

I just had to show you this up-close shot of the dough.  See all of those brown flecks?  That’s what you get from stone ground whole wheat.  Hodgson Mill takes a lot of pride in selecting superior wheat and the proof is right here.  Wait until you taste how great it is in this pizza crust – perfect.


Roll out the dough into a large, thin oval shape.  Mine was about 20 x 15 inches.  Spray the top of the dough and slide it sprayed side down, onto a hot grill.  Grill the dough for about 5 minutes or until the bottom is starting to brown and grill marks are visible.  Now spray the current top of the dough before sliding it off of the grill and flipping it over, sprayed, uncooked side down, onto a platter or baking sheet for the next step. Take caution – most cooking sprays are flammable, so watch where you’re spraying.

Put the sliced mozzarella, grilled, sliced peaches, and crispy prosciutto on the top, grilled side of the pizza. Now slide the pizza, un-grilled side down, back onto the grill. (This is where that cooking spray you used comes in handy. The pre-sprayed side of the crust should slide off the platter or baking sheet and back onto the grill fairly easily with a little help from your spatula. For more tips on transferring the pizza to the grill check out my previous pizza post Grilled Pizza with Caramelized Onions, Sausage and Cheese.  If your peaches are super juicy, put the cheese and prosciutto on the pizza first, grill it for a few minutes and then add the peaches.  This will prevent a soggy crust – although I have to say, our pizza ended up having lots of peach juice and we happily ate it anyway.  You’ll want to cover the grill as the pizza cooks.

When the cheese is melted and the bottom of the crust is golden brown and has grill marks – about 8 minutes – remove the pizza from the grill and sprinkle the cilantro over the top.  Dinner is ready!


Pizza on the grill is a great way to keep your kitchen cool in the summer and can highlight some of the season’s best fruit – peaches!  We loved everything about this pizza; from the crispy honey whole wheat crust to the salty, sweet mix of the prosciutto and peaches.  Add some melted mozzarella and cilantro and we’re hooked.  Notice that my crust did not fall into the grates of the grill nor did it go up in flames.  This is a totally doable recipe. Give it a try!  You won’t be disappointed.  Enjoy!

Grilled Peach Pizza on Honey Whole Wheat Crust

Ingredients

Crust

Topping

  • 3 large peaches, peeled, pitted and halved
  • 1 Tablespoon olive oil
  • 4 ounces sliced prosciutto
  • 6 ounces sliced fresh mozzarella
  • ½ cup fresh cilantro leaves

Instructions


Mix dough ingredients in dough-making method of choice.  Knead for 10 minutes and allow to rise for 25-30 minutes or until about doubled in size.  Toss the peach halves in olive oil and grill over medium-high heat, flat side down for about 5 minutes or until heated through and grill marks are visible.  Remove peaches to a platter to cool and then slice into pieces.  Set aside.  Chop prosciutto into large dice and fry in a skillet until crispy.  Set aside. When the dough is ready, separate it into two pieces – either make two pizzas (you will need double the toppings I’ve listed in this recipe) or freeze the other dough for future use.    Roll out dough into a large, thin oval about 20 x 15 and spray one side with non-stick cooking spray.  Slide dough, sprayed side down onto a medium-high heat grill and grill for about 5 minutes or until light brown and grill marks are visible.  Spray top of dough with non-stick cooking spray before removing from grill.  Flip dough over onto a baking sheet, cooked side up and layer on mozzarella cheese, sliced peaches and prosciutto.  Place pizza back onto grill and cook for 8 minutes, with the lid down, or until the bottom is golden brown and the cheese is melted on top.  Remove pizza from grill and sprinkle with cilantro leaves.  Serve immediately.


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Author: Holly






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