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Grilled Peach Pizza with Prosciutto

Shanna
Delicious and easy to make grilled peach pizza with prosciutto, arugula, fresh mozzarella and a sweet tangy balsamic glaze.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Homemade dough making 1 day
Total Time 1 day 1 hour 30 minutes
Servings 4 pizzas

Ingredients
  

  • Makes 4 pizzas (24 hours is prep time for homemade dough only)

Ingredients:

    For the Pizza:

    • 960 g Pizza dough for 4 pizzas, homemade or store-bought (240 g each ball of dough)
    • 2-4 Tablespoons Olive oil, basil oil if possible
    • 1 teasoon Kosher salt, or to taste
    • 1 teaspoon Ground black pepper, or to taste
    • 464 g Fresh mozzarella, torn into pieces
    • 4-6 Garlic cloves, thinly sliced
    • 12 slices of Prosciutto, or more if you want more on each pizza
    • 2-3 Peaches, thinly sliced (grilled - optional)
    • 1 teaspoon Red Chile flakes
    • 20 g Arugula, about 1 cup
    • 4 Tablespoons Balsamic glaze, recipe below
    • 4 Tablespoons Parmesan cheese, freshly grated

    If making homemade pizza dough:

    • 600 g Type 00 flour
    • 1 g instant yeast
    • 14 g Kosher salt
    • 350 g Lukewarm water 100-110 deg f

    Balsamic glaze:

    • 115 g balsamic vinegar
    • 3 tablespoons brown sugar

    Instructions
     

    Instructions:

      Make the pizza dough:

      • If making homemade pizza dough, start the dough a day or two before making the pizzas. If not, skip to step 1 of grilling the pizza.
      • For the pizza dough combine the flour and yeast together in a large bowl.
      • Mix together the salt and water and stir until salt is dissolved
      • Combine the salt water with the flour and stir until a shaggy dough ball forms.
      • Turn the dough out onto your counter and knead for 3-4 minutes until a smooth ball forms.
      • Put the dough back in the bowl (or a plastic dough container) and cover with plastic wrap (or a lid if using a container).
      • Let the dough sit out at room temperature for 24 hours. It is now ready to divide into four dough balls (240 g each)

      Make the balsamic glaze:

      • Do this while the pizza dough balls are rising. Combine the balsamic vinegar and brown sugar in a small saucepan. Bring to a boil then lower to a simmer, stirring to dissolve the sugar. Let simmer for 10 minutes until thickened. Remove from heat. The glaze will thicken further as it cools.

      Grilling the pizza and assembly:

      • Divide your pizza dough into 4 balls ( homemade or storebought) and shape into smooth balls. Set on a lightly oiled pan and cover to rise for one hour.
      • Preheat your grill to 450 Deg F. Clean the grates and brush with oil.
      • Roll out each dough ball to about 10-12 inches round. Brush one side with oil.
      • Place the oiled side down on your grill, then oil the top side of the pizza dough. Grill each side for 3-4 minutes, flipping once until the dough is cooked and puffy.
      • Let the pizza doughs rest for few minutes while grilling the peaches. Spray the peaches lightly with oil then grill for 1-2 minutes a side. Remove from the grill. Leave the heat on one side of the grill, turn it off on the other side.
      • Brush the top sides of the pizza doughs with olive oil ( or basil oil if you have it), season wit a little salt and pepper, sprinkle with the sliced garlic, pieces of fresh mozzarella and place the torn pieces of prosciutto on top of the cheese. Place back on the grill on the side with the heat turned off, until the cheese is melted and the prosciutto is getting crispy. Add the peaches and grill for one minute more.
      • Remove the pizzas from the grill then add the red chili flakes, arugula, drizzle the balsamic glaze and sprinkle some freshly grated parmesan. Serve hot!