Name: Grilled Peach and Arugula Pizza
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 1 pound Homemade Pizza Dough (1 batch of homemade dough); olive oil; 1 box fresh arugula leaves; 5 large fresh peaches; goat cheese (crumbled); Balsamic Glaze; Sea Salt & Ground Pepper

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It’s still hot here in Arizona, just in case you hadn’t heard, and my grilling outdoors continues. Fortunately for me, this month’s Feast and Devour Cooking Club selection is Grilling!! Isn’t that convenient? I decided to think totally outside of the box, 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, then placed on top of a grilled pizza base and topped with arugula, goat cheese, and drizzled with Balsamic Glaze!! Yes, this Grilled Peach and Arugula Pizza is the perfect light summer meal.

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…with a nice glass of wine 😉

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.
These pizzas would also make an excellent appetizer, just cut into more pieces…kinda like I said above.
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 or Brie would be a nice option.

Here are the grilling recipes that the rest of the Feast and Devour Cooking Club came up with this month…..

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

Enjoy!!