Grilled Tomato Peach Pizza Recipes

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GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA

Soft naan topped with a light spread of ricotta, topped with sweet peaches, salty prosciutto, a little basil, and a drizzle of honey balsamic reduction - all grilled to perfection!

Provided by SunnyDaysNora

Categories     Main Dish Recipes     Pizza Recipes

Time 44m

Yield 4

Number Of Ingredients 9



Grilled Prosciutto and Peach Flatbread Pizza image

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.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 53.4 g, Cholesterol 32.7 mg, Fat 10.7 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 4.1 g, Sodium 625.4 mg, Sugar 30.3 g

1 cup balsamic vinegar
¼ cup honey
½ teaspoon lemon juice
¼ teaspoon black pepper
2 naan bread
4 ounces ricotta cheese
2 fresh peaches, sliced
1 (3 ounce) package prosciutto, torn into pieces
3 tablespoons thinly sliced fresh basil

GRILLED-PEACH PIZZAS WITH PROSCIUTTO

Forget the standard marinara. This grilled pie combines savory and sweet with caramelized peaches, oozing mozzarella, salty prosciutto, and fragrant basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Yield Makes three 9-inch pizzas

Number Of Ingredients 6



Grilled-Peach Pizzas with Prosciutto image

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.

2 peaches, cut into 1/2-inch wedges
1 pound fresh mozzarella cheese, thinly sliced
3 Grilled Pizza Dough crusts
12 thin slices prosciutto, cut in half
1/3 cup fresh basil
Extra-virgin olive oil, for drizzling

GRILLED PIZZA WITH GREENS & TOMATOES

This smoky grilled pizza scores big with me for two reasons. It encourages my husband and son to eat greens, and it showcases fresh produce. -Sarah Gray, Erie, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 pizzas (4 slices each).

Number Of Ingredients 16



Grilled Pizza with Greens & Tomatoes image

Steps:

  • Place flours, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream until dough forms a ball. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes., Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes., For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar., Carefully invert pizza crusts onto lightly oiled grill rack; remove foil. Grill, covered, over medium heat 3-5 minutes or until bottoms are lightly browned. Turn; grill 1-2 minutes or until second side begins to brown., Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat 2-4 minutes or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 398 calories, Fat 21g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 1007mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
2 teaspoons kosher salt
1 teaspoon active dry yeast
3 tablespoons olive oil, divided
1-1/4 to 1-1/2 cups warm water (120° to 130°)
TOPPING:
2 tablespoons olive oil
10 cups beet greens, coarsely chopped
4 garlic cloves, minced
2 tablespoons balsamic vinegar
3/4 cup prepared pesto
3/4 cup shredded Italian cheese blend
1/2 cup crumbled feta cheese
2 medium heirloom tomatoes, thinly sliced
1/4 cup fresh basil leaves, chopped

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