Peach and Gorgonzola Grilled Pizza

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.