Grilled Peach Pizza with Arugula and Candied Pecans

Place the flours and yeast together in the bowl of a standing mixer with the dough hook attached. Into the same bowl, add the water, olive oil and salt. Turn on low speed for 2 minutes. Turn the speed to medium and continue beating for another 4 minutes.

Lightly oil a large bowl and place the dough inside. Cover with plastic and let the dough stand for 30 minutes, or until the dough doubles in size. Turn the dough over and place back into the bowl for 15 minutes. Split the dough into two parts and shape into smooth balls. Cover and let them sit for another 15 minutes.

Preheat oven to 425 F. Sprinkle cornmeal onto two cookie sheets and set aside.

Meantime, get the grill ready (electric, stove top, or charcoal/gas grill) and heat to medium.

Cut each peach in half and remove the stones. Cut each half in half again (so that you have round slices). Brush both sides of the peaches with coconut oil. Place peach slices on grill and cook for 2-3 minutes per side, or until grill marks appear. Then remove them from the grill.

Knead the dough gently as you roll each ball into 12” circles. Place each pizza onto a cookie sheet. With a fork, lightly poke holes throughout the dough. Spread peach BBQ sauce on top of dough. Next, add the grilled peaches.

Bake for 10-12 minutes or until crust gets golden brown. Remove pizza from oven. Top off with arugula leaves and candied pecans. Enjoy!