Servings: 4
Ingredients
- 6 oz prosciutto thinly sliced
- 1 lb prepared pizza dough
- ½ cup crushed tomatoes canned
- 1 cloves garlic minced
- 2 ea peaches sliced into wedges
- ½ cup parmesan cheese grated
- 8 oz burrata
- 2 cups arugula
- 1 tsp lemon juice
- As needed extra virgin olive oil
Instructions
- Allow pizza dough to rest at room temperature for 2 hours.
- Preheat grill to 400-450°F.
- Combine crushed tomatoes and garlic. Set aside. Stretch pizza dough out to roughly an 18-inch oval that is 1/8-inch thick. Place dough on a baking tray or cutting board to transfer to the grill.
- Grill peaches for 2-3 minutes per side until they are lightly charred. Remove from grill and clean and oil grill.
- Brush stretched pizza dough with olive oil. Place dough, oiled side down, onto grill. Close lid and grill for 2-3 minutes.
- Brush ungrilled side of dough with oil and flip. Evenly spread crushed tomatoes across crust. Sprinkle with parmesan. Break up burrata and distribute evenly across crust.
- Once cheese has begun to melt and dough is slightly charred and cooked through, remove from grill.
- Toss arugula with lemon juice and distribute over pizza. Decoratively place grilled peaches and tufts of prosciutto on top of arugula. Slice and serve.
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