The Pioneer Woman Tasty Kitchen
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Peach and Gorgonzola Grilled Pizza

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Level: Easy

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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.

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