Best 8 Grilled Peach Prosciutto Goat Cheese Balsamic Pizza Recipes

GRILLED PEACH, PROSCIUTTO AND GOAT CHEESE PIZZA

Steps:

• Preheat grill and place naan on side of the grill with the coals. Grill naan bread for 30 seconds on each side keep a close eye, it will burn quickly.
• On the indirect side (side without coals) places the sliced peaches and grill until visible char marks.
• To prepare pizza, spread 1 ounce of goat cheese on each piece of Naan.
• Top each with an equal amount of peaches
• In between the peaches, weave 1 ounce of prosciutto onto each piece of Naan bread and lightly press into the goat cheese.
• Scatter on some basil and drizzle with balsamic, optional.
• Cut each Naan into 4 portions.

GRILLED-PEACH PIZZAS WITH PROSCIUTTO

Steps:

• Heat grill to high. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
• Preheat oven to 400 degrees (or heat grill to medium). Sprinkle cheese on grilled pizza crusts. Bake or grill, covered with lid, directly on grates, until cheese melts and is bubbling, about8 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with peaches, prosciutto, and basil. Drizzle with oil.

GRILLED PEACH TOAST WITH PIMIENTO CHEESE

Steps:

• Preheat a grill to medium-high (450°F).
• Brush the peach halves with 1 tablespoon of the blended oil, and place on the grill grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice. Set aside.
• Cut the avocado in half lengthwise, pit, and brush cut sides with 1 teaspoon of the blended oil. Place halves, cut sides down, on the grill grates. Grill, uncovered, just until the avocado is charred and begins to soften, about 5 minutes. Remove from the grill.
• Brush the bread slices with the remaining 1 tablespoon oil, and place on the grill grates. Grill until the bread is toasted, about 2 minutes per side. Remove from the grill.
• Spread Pimiento Cheese onto 1 side of each piece of toast. Cut each piece into 4 equal rectangles, keeping the pieces together.
• Scoop the avocado from the peel into a medium bowl and mash with 1 tablespoon of the extra-virgin olive oil until it is chunky and spreadable. Spoon onto the toast, and top with sliced peaches.
• Top the toast slices with radish slices and watercress leaves. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the toast slices, and sprinkle with gray sea salt and black pepper.

GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA

Steps:

• Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
• Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

GRILLED PEACHES WITH PROSCIUTTO AND BALSAMIC

Steps:

• Put the vinegar in a small saucepan and bring to a simmer over high heat. Cook until thick and syrupy, stir in the honey and season with salt and pepper, if using. Let cool slightly.
• Brush the peach halves with oil and season with salt and pepper, if using. Place on the grill, cut side down and grill until golden brown. Turn over and grill for 1 minute longer. Remove the peaches from the grill and drizzle with the balsamic. Wrap or stuff each half with a slice of the prosciutto. Sprinkle the basil over the top and drizzle with olive oil.

PEACH, PROSCIUTTO, AND GOAT-CHEESE PIZZAS

Steps:

• Make dough and let rise:
• Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.
• Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
• While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other racks in either case) and preheat oven to highest setting (500-550°F; allow about 1 hour to preheat with stone).
• Shape dough:
• Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).
• Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
• Top and bake pizzas:
• Working quickly, brush ovals with some oil and top each with one fourth of peaches, prosciutto, cheese, and rosemary. Season with salt and pepper.
• Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).
• Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
• Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.

PEACH, PROSCIUTTO AND GOAT CHEESE SUMMER PIZZA

Steps:

• Make your own pizza crust or use a ready made crust of your choice.
• Brush the crust with a small amount of the olive oil.
• Arrange the peach wedges and cut or tear thin sliced prosciutto into pieces then arrange over the crust.
• Crumble the goat cheese over the peaches and prosciutto.
• Sprinkle the Herb de Provence over the pizza.
• Bake at 400 degrees for 10 to 14 minutes.

GRILLED PEACH, PROSCIUTTO, GOAT CHEESE & BALSAMIC PIZZA

Steps:

• Half peach and remove the pit. Brush lightly with sunflower oil.
• Grill peaches over medium/low heat until warmed and char marks are present. Cut into slices.
• Lightly brush Flatzza® crust with Extra Virgin Olive Oil and grill or bake untopped until golden brown and crispy.
• Assemble pizza by spreading layer of goat cheese as baked. Top with a handful of arugula and arrange peaches and prosciutto.
• Finish with a hearty drizzle of balsamic reduction.