Forget tomatoes… This grilled pie combines savory and sweet with caramelized peaches, oozing mozzarella, salty prosciutto, and fragrant basil. All grilled together on your backyard BBQ, so you can skip turning on the oven.
Forget the oven! The easiest way to cook pizza at home is on your BBQ. Grilled pizza is a backyard staple for us in the summer time (or really all year round) not just so we don’t heat up the house by turning on the oven, but because most ovens can only reach a temperature of around 450°F, where are your BBQ can get closer to 600°F. While this isn’t quite as hot as a typical pizza oven, it’s the next best thing.
What you’ll need for this Grilled Peach & Prosciutto Pizza
Good pizza is all about simple quality ingredients. Less really is more in this case so you want to make sure you’re using the best ingredients you can get your hands on, and be careful not to overload your pizza.
- Pizza Dough – I used frozen store bought pizza dough, which makes things super easy. Ask your local pizzeria, or Italian market, they’ve usually got some in their freezer section. If you’ve got a favourite dough recipe though, go ahead and use that. No matter what dough you’re working with, let it come to room temperature (you want it to be malleable), and be sure to flour anything the dough touches—your counter, your hands, your peel, if you have one—to prevent sticking.
- Peaches – We want fresh peaches for this recipe, frozen ones just wont cut it. Wash them, and slice them, but don’t bother peeling them.
- Prosciutto – Again since there isn’t much to this pizza make sure you’re using quality prosciutto. Trust me you’ll taste the difference.
- Mozzarella – I used two types of mozzarella for this pizza. Fresh, sliced mozza, spaced across the crust and shredded low-moisture mozza to top it all off.
- Taste of the Okanagan Jalapeno Gin Jelly – We’re using this in place of your typical tomato sauce. It brings out the sweetness of the peaches with just a little bit of kick.
- Basil – Top it all off with some fresh torn basil
How to grill pizza
Grilling pizza is not difficult, but it does require a bit of preparation and some timing. You’ll want to get your grill as hot as possible, and have all your ingredients ready to go before you start. You’re going to cook the pizza right on the grates, and it’s going to come together pretty quick.
While you’re BBQ is heating up I like to grill the peaches. Simply brush them with a little olive oil and place them directly on the grill. Leave them for about 5 minutes or until you’ve got some nice grill marks, and then flip them over. Cook for two more minutes, and then transfer them to a plate and set aside. Close the lid on your BBQ and let it come the rest of the way up to temperature.
Gather the rest of your ingredients beside your BBQ and stretch your dough into about 10-12 inch rounds, don’t worry they don’t have to be perfect. Once your BBQ is nice and hot wipe down the grates with a bit of oil, and place your stretched out dough right on the grill. The trick to grilled pizza is that you cook the plain dough first, then flip it and top it.
Grill the dough for about 2 minutes, than flip it and spread the Taste of the Okanagan Jalapeno Gin Jelly all over the grilled side. Spread your fresh mozzarella around the pizza add the grilled peaches and sprinkle with the shredded mozzarella. Cook until the cheese has just melted, then remove from the grill and top with prosciutto and torn basil leaves. Drizzle with a little melted Jalapeno Gin Jelly and serve.
Grilled Peach & Prosciutto Pizza
Ingredients
- 1 lbs pizza dough
- 250 g fresh mozzarella
- 150 g low moisture (pizza) mozzarella
- 1 peach cut into thin wedges
- 12 slices prosciutto
- 1/2 cup Taste of the Okanagan Jalapeno Gin Jelly
- 1/3 cup fresh basil
Instructions
- Pre-heat your BBQ to as high as it will go
- Brush peach slices with oil and place them directly on the grill. Leave them for about 5 minutes or until you’ve got some nice grill marks, and then flip them over. Cook for two more minutes, and then transfer them to a plate and set aside.
- Gather the rest of your ingredients beside your BBQ and stretch your dough into about 10-12 inch rounds, don’t worry they don’t have to be perfect. Once your BBQ is nice and hot wipe down the grates with a bit of oil, and place your stretched out dough right on the grill. The trick to grilled pizza is that you cook the plain dough first, then flip it and top it.
- Grill the dough for about 2 minutes, than flip it and spread the Taste of the Okanagan Jalapeno Gin Jelly all over the grilled side. Spread your fresh mozzarella around the pizza add the grilled peaches and sprinkle with the shredded mozzarella.
- Cook until the cheese has just melted, then remove from the grill and top with prosciutto and torn basil leaves. Drizzle with a little melted Jalapeno Gin Jelly and serve.
