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Grilled Peach and Arugula Pizza

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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.

Pizza topped with grilled peaches, arugula leaves, crumbled goat cheese and balsamic drizzle.

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!!

Pizza topped with grilled peaches, arugula leaves, crumbled goat cheese and balsamic drizzle and cut into 4 slices.

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.

Four balls of pizza dough on a sheet of foil.

Roll out dough, brush with olive oil, and place on a sheet of aluminum foil. Brush the other side with oil.

A circle of rolled out pizza dough brushed with oil on a piece of foil.

Stack oiled pizza circles until ready to grill.

Circles of oil brushed pizza dough layered between sheets of foil and stacked.

Slice peaches into similar sized sections and remove pit, but do not peel.

Sliced peaches on a wooden cutting board.

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.

Pizza dough circle grilled on the barbecue grill.

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.

Grilled sliced peaches on the barbecue.

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. 😉

Grilled pizza topped with arugula leaves and crumbled goat cheese.

Sprinkle with goat cheese. Arrange 4 to 5 peach slices over each pizza and drizzle with Balsamic Glaze.

Looking down on a pizza topped with grilled peaches, arugula leaves, crumbled goat cheese and balsamic drizzle.

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:

10+ Summer Grilling Recipes | cookingwithcurls.com

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Grilled Peach and Arugula Pizza topped with goat cheese and drizzled with balsamic glaze | cookingwithcurls.com

Grilled Peach and Arugula Pizza

Fire up the grill and celebrate the freshest summer produce with this Grilled Peach and Arugula Pizza topped with goat cheese and drizzled with balsamic glaze!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American
Keyword: arugula pizza recipe, grilled peaches
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 Servings
Calories: 469kcal
Author: Lisa Johnson

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

Nutrition

Calories: 469kcal | Carbohydrates: 83g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 930mg | Potassium: 497mg | Fiber: 5g | Sugar: 29g | Vitamin A: 1481IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 4mg

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3 Comments

  1. 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.

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