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This post is sponsored by Eckert’s, but all opinions and love of grilled peaches are my own. #Eckerts
So now that we have 16 pounds of peaches from Eckert’s you’re probably wondering what I’m going to do with them all.
Or maybe you aren’t. But you should be because this recipe is pretty darn good. :)
Today we are making a grilled peach prosciutto pizza! Also, I have this fear of spelling prosciutto wrong every time I type it. Thank goodness for spellcheck.
Here’s your ingredients list:
- Pizza dough (plus some flour for rolling and shaping your dough)
- Extra virgin olive oil
- Fresh mozzarella (I bought the pre-sliced to save time)
- 2-3 peaches, sliced
- 3-4 slices of prosciutto, sliced
- 1/2 cup arugula
- Balsamic glaze
All these amounts can vary depending on how big your pizza is or how many pizzas you are making, basically you can wing it! :)
We cooked our pizza dough on our Green Mountain Grill, which is a wood fired pellet grill. But we also used our gas grill for part of the recipe! So BTR was so happy with me making him use all the grills. #not
Turn on your gas grill to high heat and place your sliced peaches on it. Watch them closely because they don’t take long! You just want to heat them up so they glaze and get grill marks. Remove the peaches and store on a plate till you need them again in a few minutes.
In the mean time we turned on our Green Mountain Grill to 400 degrees and put in our pizza stone to heat up. You could probably do the dough directly on the grill without a stone, but I was kind of nervous to do that since it was our first time grilling pizza (but it will not be our last)!
We grilled the dough for about ten minutes on one side and then flipped it to cook a bit longer on the other side. Did I mention this is kind of a fly-by-the-seat-of-your-pants recipe yet? :)
While your dough is cooking grab your prosciutto and slice it up.
When the dough is done cooking, brush it with a bit of olive oil and then place your mozzarella on.
Close the lid for a minute or two to let the cheese melt. Then open it back up and top with your peaches and prosciutto! Close the lid for another minute to heat everything up.
Remove the entire pizza from the grill and top with fresh arugula and then drizzle a balsamic glaze over everything.
Now look at that beauty!
But seriously, it was so delicious! I think BTR had some doubts when I told him my recipe idea. But then he was totally on board when we had to make it twice in less than 24 hours. Because I totally failed to plan and the first time we made it it was way too dark for pictures! And y’all needed pictures.
And if I were you I would definitely come back tomorrow, their might be a tasty peach drink headed your way. :)
Thanks again to Eckert’s for inviting us to pick peaches! Remember they will be picking through the beginning of August at the farm! Now I need to make something with the 15 pounds I have left! I’m thinking cobbler is a good idea!
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What’s your favorite peach recipe?
