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? We promise, cross my heart, that grilling pizza is easy. Making your own crust is easy, too! Grab a bag of Hodgson Mill Whole Wheat Flour and Hodgson Mill Best for Bread Flour and come along with me.



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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