This grilled peach pizza features peaches, arugula, prosciutto, and goat cheese all topped with a drizzle of sweet balsamic glaze. It makes a delicious summer meal or a yummy appetizer for your next backyard party!
Why this recipe works
I think most people will agree that there is never a bad time for pizza, but in the summer no one wants to heat their oven to 500° and get all that extra heat in the house. This is the perfect time for grilled pizza and it's easier than you might think!
This grilled pizza recipe features sweet peaches, salty prosciutto, creamy goat cheese, and fresh arugula for a peppery bite. All those flavors are balanced out with a sweet, slightly acidic balsamic glaze. Together they make a delicious dish that screams summer!
What you need
- Fresh pizza dough - Homemade or store bought will work
- Peaches - Fresh are best if possible, but canned sliced peaches will work. For canned I recommend low sugar varieties over those packed in syrup.
- Fresh arugula
- Goat Cheese
- Balsamic Glaze
- Olive oil
How to grill pizza
This recipe will work on a charcoal or gas grill or, if you are lucky enough to have an outdoor pizza oven, that will work too!
- Prepare the grill and preheat.
- For a gas grill: clean the grates thoroughly then using a few paper towels wipe with a light coat of olive oil. Set all the burners to high, then close the lid and allow it to preheat for at least 5 minutes.
- For a charcoal grill: clean the grates and wipe with a light coat of olive oil. Then, preferably using a charcoal chimney, light your coals and allow them to burn until they are glowing red with a light coat of ash. Spread in an even layer across the bottom of the grill then cover and allow the grill to heat for at least 5 minutes.
- Pizza Oven: preheat the oven to high heat. When cooking, skip the step of flipping the dough.
- While the grill heats, stretch your dough on a well floured surface with floured hands. See tips below. I recommend about a 10-12 inch size around a quarter inch thick. The store bought dough from my local market is big enough for 2 pizzas this size.
- Place the dough on a pizza peel or large wooden cutting board dusted with flour or cornmeal. then brush a light coat of olive oil on top.
- Set the dough on the hot grill and close the lid. Cook for around 2 minutes until lightly browned on the bottom. Then brush the top with oil and carefully flip the dough using a large spatula or tongs.
- Add the arugula, prosciutto, sliced peaches, and goat cheese and grill for 2-3 minutes until the dough is cooked through. Then remove the pizza and drizzle with the balsamic glaze and serve.
Tips and FAQs
-Set your dough out at room temperature for at least one hour before stretching it. Cold dough is almost impossible to stretch.
-Make sure the work surface and your hands are coated in flour to avoid sticking.
-Lightly sprinkle the top of the dough with flour then, using your finger tips, press the dough out and begin gently stretching it to flatten it into a disc. Do not use a rolling pin for this. You want to keep those air bubbles in the dough to keep it light and fluffy.
-Pick up the dough and drape it over your fists. Then using your knuckles, gently spread the dough. Keep rotating and stretching the dough out to an even thickness around a quarter inch thick. If you get any small tears just press them back together.
Pizza cooked in an oven gets cooked from the top and bottom simultaneously, allowing it to cook through evenly. But when grilling your heat source is at the bottom directly under your dough. Flipping the dough helps alleviate this problem, but it is important to keep the lid closed as much as possible to trap the heat to cook the top as well.
Things go pretty quick once you've got your dough on the grill, so be sure to have all of your toppings ready to go and at the grill. You don't want to be fumbling around with opening the packaging while your dough burns to a crisp.
Yes, I have made this pizza with pears and figs too and both are excellent options.
You can also make this in the oven if grilling is not an option. Heat your oven to its highest setting, typically around 500-550°F. If you have a pizza stone place that in the oven while it preheats.
When cooking in an oven you will not need to flip the dough. Simply top the pizza before adding it to the oven. Then cook until the dough is cooked through and golden brown.
Grilled Peach Pizza with Balsamic Glaze
- Fresh pizza dough
- 2 peaches peeled and sliced
- 2 cups baby arugula
- 1-2 oz prosciutto
- 2 oz goat cheese
- 1 tablespoon olive oil
- Balsamic glaze
- Clean grill grates and lightly coat with oil, then preheat grill to high heat for at least 5 minutes.
- While the grill heats, stretch the dough on a well floured surface with floured hands. Place stretched dough on a pizza peel or wooden cutting board dusted with flour or cornmeal.
- Brush the top side of the dough with olive oil then transfer to the grill. Close the lid and cook for around 2 minutes until light golden brown on the bottom. Brush the top with oil then carefully flip the dough.
- Add the arugula, prosciutto, peaches, and goat cheese. Close grill and cook for 2-3 minutes until dough is cooked through.
- Remove and drizzle with balsamic glaze before serving.
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.