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Fire up the grill and celebrate the freshest summer produce with this Grilled Peach and Arugula Pizza! It is topped with goat cheese and drizzled with balsamic glaze for the perfect summer pizza!
This pizza is great as a light summer meal, or as a fun and unexpected appetizer at your next party.
I decided to think totally outside the box for this month's Feast and Devour Cooking Club selection, which is "Grilling". No steak, or barbecue ribs...I have done those already. No this time I decided to make Grilled Peach and Arugula Pizza.
Trust me, it tastes just as amazing as it looks! Fresh peaches are grilled, which gives them a great smokiness and brings out their sweetness, then placed on top of a grilled pizza base and topped with arugula, goat cheese, and drizzled with Balsamic Glaze for the most amazing flavor combination!!
How to make Grilled Peach and Arugula Pizza:
First step, is to preheat gas {or charcoal} grill to HIGH on one side only. We are grilling our pizzas with indirect heat...and the peaches go on the hot side. 😉
I used my favorite Homemade Pizza Dough recipe, and divided it into four equal portions.
Roll out dough, brush with olive oil, and place on a sheet of aluminum foil. Brush the other side with oil.
Stack oiled pizza circles until ready to grill.
Slice peaches into similar sized sections and remove pit, but do not peel.
Lightly brush with olive oil and set aside.
Place pizza dough on the unheated side of the grill. Cover and cook for about 2 minutes. Flip and repeat with second side until golden brown with char marks. Remove from grill and keep warm while cooking the remaining pizzas.
Place peach slices on the hot side of the grill and cook for 2 to 3 minutes on each side, until thoroughly heated and grill marks are present.
Place each pizza on a plate {or work surface}. Top with a handful of arugula, drizzle with olive oil, and sprinkle with salt and pepper. You could also toss the arugula with the oil in a bowl like a salad and top the pizza, your choice. 😉
Sprinkle with goat cheese. Arrange 4 to 5 peach slices over each pizza and drizzle with Balsamic Glaze.
Slice and serve immediately. Serve with a nice glass of white wine if you are feeling fancy!
Recipe Notes:
- This recipe makes 4 good sized individual pizzas, or 4 servings. Depending on what you are serving along side this pizza, you can easily feed 6 people.
- Substitute four 6 to 8 ounce premade pizza shells or flatbreads if desired.
- These pizzas would also make an excellent appetizer, just cut into more pieces.
- If you do not want to eat the peach peel, it is very easy to remove after they are grilled and before you place them on top of your pizza.
- I was going for a light and simple summer meal, so there is no "sauce" on this pizza.
- If you do not like goat cheese, Gorgonzola, Fontina, or Brie would be a nice option.
More grilled pizza recipes:
Additional grilled recipes:
- Grilled Garlic-Dijon Chicken & Grapes from Bread Booze Bacon
- Grilled Apples a la Mode from I Heart Eating
- Grilled Chicken Wings from Kleinworth & Co.
- Grilled Peaches and Arugula Pizza from Cooking with Curls
- Grilled BBQ Bacon and Shrimp Skewers from Home.Made.Interest.
- Balsamic Chicken with Peaches and Prosciutto from The Creative Bite
- Grilled Pineapple Coconut Sundaes from Celebrating Sweets
- Grilled Watermelon Frozen Margaritas from Nomegeddon
- Egg Bake Breakfast Foil Packets from Julie's Eats & Treats
- Grilled Portobello Mushroom Burgers from Liz on Call
- Grilled Steak with Garlic Butter Sauce from Around My Family Table
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Enjoy!!
Grilled Peach and Arugula Pizza
Ingredients
- 1 pound pizza dough 1 batch of homemade or store-bought dough
- olive oil
- 4 cups fresh arugula leaves
- 5 large fresh peaches
- 4 ounces goat cheese crumbled
- .25 cup balsamic glaze
- sea salt & black pepper
Instructions
- Preheat gas {or charcoal} grill to HIGH on one side only.
- Divide pizza dough into 4 pieces.
- Roll out dough, brush with olive oil, and place on a sheet of aluminum foil. Brush the other side with oil.
- Stack oiled pizza circles until ready to grill.
- Slice peaches into sections and remove pit, but do not peel.
- Lightly brush with olive oil and set aside.
- Place pizza dough on the unheated side of the grill. Cover and cook for about 2 minutes. Flip and repeat with second side until golden brown with char marks. Remove from grill and keep warm while cooking remaining pizzas.
- Place peach slices on the hot side of the grill and cook for 2 to 3 minutes on each side, until thoroughly heated and grill marks are present.
- Place each pizza on a plate {or work surface}. Top with a handful of arugula, drizzle with olive oil, and sprinkle with salt and pepper.
- Sprinkle with goat cheese. Arrange 4 to 5 peach slices over each pizza and drizzle with Balsamic Glaze.
- Slice and serve immediately.
Notes
- Homemade Pizza Dough Recipe
- Balsamic Glaze Recipe
- Substitute four 6 to 8 ounce premade pizza shells or flatbreads if desired.
- If you do not like goat cheese, Gorgonzola, Fontina, or Brie would be a nice option.
the cape on the corner says
this looks absolutely delicious!!!
b
Audrey says
I adore grilled pizza, but never would have thought of putting salad on top. Sounds amazing! Thanks for parting with us on Creative K Kids Tasty Tuesdays.
Teri@The Freshman Cook says
Oh my goodness, this looks awesome! Stopping by from Lou Lou Girls Fabulous Parties!