Grilled Peach Pizza on Honey Whole Wheat Crust

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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.

Ingredients

Directions

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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