Grilled Pizza with Peaches and Blue Cheese

(Makes 6-8 small pizzas)


Next Best Thing to Your Own Pizza Oven
You might never go back to making pizza in your oven again once you taste the slightly charred flavor you can only achieve from the high heat of a grill. We’ve started you off with two of our favorite topping combinations, one seasonal and one for year-round. This recipe is more about the process and the toppings.  In a pinch, it is OK to use store-bought dough. 

Pizza Dough
1 1/2 cups warm water (105-110° F)
1 package (2 1/4 tsp) active dry yeast
4 cups all-purpose flour
3 Tbsp olive oil
2 tsp salt

Peach & Blue Cheese Pizza
2 peaches, sliced into 8-10 slices each
1/4 lb thinly sliced spicy salami
8oz blue cheese, crumbled
1/4 cup fresh basil leaves
olive oil, salt and pepper to taste

Or try our favorite all season stand-by:
Pizza Margherita
2 cups tomato sauce
8 oz fresh mozzarella, sliced (or halved if     small balls)
1/4 cup fresh basil leaves
red chili flakes (optional)
olive oil, salt and pepper to taste

To make the pizza dough, put the warm water in the large bowl of a stand mixer.  Sprinkle the yeast over the water and let it sit for 3-5 minutes until the yeast is dissolved.  (We recommend taking the temperature of your water.  Yeast is like Goldilocks, it wants the conditions to be just right.  Too cool - won’t activate.  Too hot - it dies.)  

Stir in olive oil, then add flour and salt.  Mix with paddle attachment until combined to form a shaggy dough. Knead the dough on low speed with a dough hook for about 5 minutes until the dough feels smooth.  It will be very sticky and  moist.  (Alternately, knead by hand for 7-8 minutes.) Place the dough in oiled bowl.  Cover it with plastic wrap and put it in a warm place to rise until doubled, 1 to 1-1/2 hours.

Preheat gas grill on high temperature for 15 minutes.  Divide the dough into 6-8 smaller pieces.  Roll each one out on a floured surface.  Brush dough on both sides with olive oil and place on sheet pans.  Prep desired toppings.  Place by the side of the grill so they are ready to use.

Depending on the size of your grill, work in batches if needed.  Place individual crusts on the grill.  Close the lid.  Let crusts grill for about 3 minutes until bottom is slightly charred.  Use tongs to flip crusts over.  Quickly add your toppings to the grilled side.  Start with peaches, add salami, finish with cheese and basil.  (Or if making Pizza Margherita, first spread sauce then add other toppings.)  Close lid and continue to cook for another 3 minutes or so, until the cheese is melted and the bottom of crusts are cooked.  Using tongs, carefully slide the finished pizzas back onto the sheet pans.  Drizzle with olive oil, season with salt and pepper. 

Pay attention to your grill, since no two are the same.  Move your pizza around to spots that are just the right temperature for the job.

view related blog post:  À La Minute