More About This Recipe
It wouldn’t be August without peaches.
There’s just nothing like biting into a perfectly ripe one!
But biting into a whole peach obviously isn’t the only way you can eat them. Last year I made a slightly spicy jalapeno peach jam that was really delicious, but this year I wanted to do something even simpler… and possibly tastier.
My grilled peach pizza has some of my favorite flavor combos on it. It features lots of ripe peaches, honey, goat cheese, mint, and a quick sweet drizzle sauce.
I used homemade dough for this recipe that works fantastically on the grill, but if you don’t have the time, you can also grab a Pillsbury Artisan pizza crust.
The recipe I used for the dough is actually from a fellow Tablespoon blogger. It’s this wonderful 100% whole wheat pizza dough. The dough is easy to work with and grills really nicely.
Before we get to the crust though, you want to make sure you can find some super-ripe peaches for this recipe. There are so few ingredients that getting ripe peaches is very important!
To be honest, I like to see that my peaches are slightly bruised (just slightly). That means that they are probably ripe. Peaches that won’t bruise are still firm and won’t be really sweet.
For these pizzas, slice your peaches pretty thin since we will be sort of shingling them on the pizza.
If you want to make your own dough, I recommend checking out the original recipe to get instructions. It’s pretty easy to do though.
Once you have the dough mixed, roll it out into a large rectangle.
When you are ready to cook, preheat your grill to medium-high heat and then toss your dough right on the grill grates. Just make sure your grill is clean!
This will cook pretty quickly, so keep an eye on it.
Cook it for about two minutes on the first side.
Then use a big spatula to flip the dough and immediately pile on your peaches.
I like to shingle mine down both sides of the dough.
Cover the grill and cook the pizza for another 5 minutes or so. The crust should get really crispy during these five minutes and the peaches will also soften slightly from the grill heat.
Once you take the pizza off the grill, crumble some goat cheese over the whole thing and drizzle on some honey.
Don’t overdo it on the honey. A little goes a long way!
While you’re drizzling things, whisk together about a cup of powdered sugar and a tablespoon of milk. Drizzle on this sauce also for a bit of extra sweetness.
And finally, my favorite part to this pizza is to sprinkle it with fresh mint. The mint makes all the flavors really pop.
I like to slice my pizza into large squares so everyone has a few whole peach slices and all of the toppings.
To be honest, you could serve this pizza as an appetizer or dessert. The flavors are really fresh and it’s perfect for summer!
Nick is all about recipes that do not require an oven since it is 110 degrees outside. Be sure to check out his blog, Macheesmo, his book, Cornerstone Cooking, and check out his Tablespoon profile.