Grilled Peach & Prosciutto Pizza
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.
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.