Grilled Peach And Gorgonzola Pizza Recipe
If you had to epitomize summer, it would probably look like pizza, peaches, and grilling. Ripe, sweet stone fruit, music-filled barbecues, and late nights with empty pizza boxes are the definition of a good summer no matter what age you are. So what if you could combine all of these summer favorites and make one ultimate seasonal meal?
Grilling pizza is actually a great way to have that stone-oven, wood-fired pizza experience without the fancy equipment. Pizza ovens can get up to nearly 900 F, which is what gives the pizza that bouncy, crispy crust filled with air bubbles and fluffy dough. It also gives it that distinct smoky taste, charred in some places from the flames. Your kitchen oven can't quite replicate that, but a grill can get pretty close. Let the flames do the work, first lightly charring ripe peaches, then cooking fluffy dough. Combined with melty mozzarella and pungent gorgonzola, this pizza developed with Michelle McGlinn is no stranger to flavor, especially with a finishing drizzle of spicy hot honey.
Gathering ingredients for grilled peach and gorgonzola pizza
You'll need a good pizza dough for this recipe. If you have a few cups of flour and some time, we highly recommend making your own; but if you need a shortcut, try buying fresh dough from the grocery store. Try stores like Whole Foods for fresh-daily dough, or search around your local Italian market for their signature homemade dough. Some dough will be refrigerated, but don't forget to try the freezers too for dough that is stored there in bulk.
From there, you'll need olive oil, fresh mozzarella, crumbled gorgonzola, a few firm peaches, arugula, and a bottle of hot honey. One of the more notable brands for hot honey is Mike's, but try your weekly farmer's market for local specialties. Many honey producers make delicious chile-infused varieties.
Proof and prep the dough
To make sure your dough is easy to work with as well as light and fluffy when it cooks, take the dough out of the refrigerator at least 30 minutes before stretching the pizza. If you bought frozen dough, be sure to thaw it completely before proofing by storing it in the refrigerator overnight or at room temperature for a few hours.
Let the dough come to room temperature, expanding slightly as it rests. Have patience here: if you use the dough before it's ready (or try to speed up your proof), the dough could become dense or dried out. Cover the dough with plastic and wait it out – the dough will be soft and pliable when ready.
Stretch the dough into a circle, using a pizza pan as a guide if needed. If proofed, the dough will stretch easily, keeping its shape with little resistance. Gently pinch a crust around the edges, brush with oil, then flip to the underside and brush with oil again.
Grill the peaches
Working with firm peaches, slice the fruit around the pit and place directly on the grill. The peaches will cook quickly, so don't go too far. Flip the peaches once charred on one side, lightly charring the second side before removing from the heat. The peaches will soften as they cook, so use firmer peaches to avoid a mess. Reserve the peaches while you cook the pizza crust.
Grilling the pizza
Place the bottom of the pizza on the grill and close the lid to let heat accumulate. Grill for about 5 minutes, or until the dough is rising and has large bubbles forming on top. Carefully flip the dough using a spatula or your hands. The dough will lift easily from the grates without sticking.
Grill the top of the pizza for 3–5 minutes, just until the crust has char marks and is mostly cooked through. Flip the pizza back and arrange the gorgonzola and mozzarella cheese on top, then close the lid and cook until the cheese is melted. Remove the pizza from the heat and immediately add the arugula, peaches, and honey.
Serving grilled pizza
Slice the pizza into 8–10 pieces and serve immediately while the cheese is still melty and hot. While the grill is fired up, make your side dishes too, such as grilled squash, grilled broccolini, or for a protein, grilled shrimp. If you'd rather keep dinner minimal but still want a protein choice, try adding prosciutto or speck to the pie. Want to make it even spicier? Try chorizo for an extra kick.
Pizza is best served fresh (although the cold pizza crowd would disagree), but storing leftovers is still an easy option. Wrap the uneaten slices in foil or store them in an airtight container in the refrigerator for up to 5 days. Reheat with a quick blast in the microwave to re-melt the cheese — or don't, if you, too, are part of the cold pizza crowd.
- 1 pound pizza dough
- 2 large peaches, sliced
- 2 tablespoons olive oil
- 8 ounces fresh mozzarella
- 4 ounces crumbled gorgonzola cheese
- 2 cups arugula
- 2 tablespoons hot honey
- Roll the pizza dough into a ball, then place in a large bowl and cover tightly with plastic wrap. Let rest at room temperature for 30 minutes. Dough will rise slightly.
- In the meantime, heat the grill to 400 F. If working with a gas grill, leave one burner off or on low. Place the sliced peaches on the grill and grill for 1–2 minutes per side, until each side has char marks and peaches are slightly softened, but not mushy. If using a gas grill, place over indirect heat. Remove from the heat and set aside.
- Stretch the pizza dough into a 16-inch circle, pinching the perimeter into a thick crust. Brush with oil, then flip and brush oil all over the bottom of the crust in a thin layer.
- Place the pizza on the grill bottom-side down and grill until the top begins to bubble, about 5–7 minutes. The dough will be rising and lightly charred underneath. Flip, carefully, and cook the other side until lightly charred and no longer doughy, about 4–5 minutes.
- Flip again so that the side with the crust faces up. Add the mozzarella and gorgonzola to the middle of the pizza and cook until cheese has melted, about 10 minutes. Remove from the heat.
- While warm, top with arugula and grilled peaches, then drizzle with hot honey. Cut into 8–10 pieces and serve immediately.