The Pioneer Woman Tasty Kitchen
Profile Photo

Peach and Gorgonzola Grilled Pizza

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Peaches, gorgonzola cheese, pesto, grilled pizza dough, happiness.

Ingredients

  • ½ cups Olive Oil, For Greasing The Grill Grates
  • 1 pound Prepared Pizza Dough
  • Cornmeal, For Dusting On Pizza Pan Or Pizza Peel
  • 3 Tablespoons Basil Pesto
  • ¾ cups Cubed Fresh Mozzarella Cheese
  • 1  Large Ripe Peach, Thinly Sliced
  • ¼ cups Crumbled Gorgonzola Cheese
  • ⅓ cups Balsamic Vinegar

Preparation

Heat grill to 400ºF, or about medium-high heat. Dip a wad of paper towels in olive oil and use tongs to wipe it on the grill grates to grease them.

Use your fingertips to stretch your dough into a 12-inch circle on a lightly floured surface. Place the dough on a rimless or low-rim pizza pan or pizza peel covered with cornmeal. Slide the pizza dough onto the grill; close the grill cover and let cook until set and deep brown grill marks form on the bottom, about 2 to 4 minutes.

Using tongs or the pizza pan/peel, carefully and quickly flip the pizza dough so the grilled side is up. Quickly spoon the pesto onto the pizza, leaving a 1-inch border. Top with 1/2 cup mozzarella cubes, then sliced peaches. Top with remaining mozzarella and Gorgonzola cheese.

Close grill cover and let cook another 5 to 7 minutes, or until toppings are melted and the bottom of the crust is set and deep brown grill marks have formed. Using tongs, carefully transfer pizza back onto pizza pan/peel.

In a small saucepan over medium-high heat on the stove, cook balsamic vinegar until reduced to 2 tablespoons, about 5 minutes. Drizzle over pizza just before serving.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Paleo Pineapple & Beef Tacos
Profile Photo by Alexa Federico in Main Courses
You can still join #TacoTuesday while being gluten free or paleo!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Carrot Top Pesto Fettuccine
Profile Photo by Natalie Wiser-Orozco in Main Courses
Use your carrot tops in this absolutely delicious pesto pasta dish!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Pan Seared Ribeye with Compound Butter
Profile Photo by Lori Kemph | Mutt & Chops in Main Courses
Velvety, luscious sweet butter infused with herbs is truly a beautiful...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Easy Aubergine Beef Cannelloni
Profile Photo by Sal @ Berry Sweet Life in Main Courses
Cannelloni tubes filled with an aubergine, beef mince, tomato sauce, topped...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Cantaloupe, Prosciutto, and Burrata Grilled Pizza
Profile Photo by Paige in Main Courses
Keep your oven off, and your house cool this summer. Try...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy