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Grilled Pizza with Prosciutto & Grilled Peaches

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1 ball pizza dough
100 g Nostrano prosciutto
30 ml (2 tbsp.) extra virgin olive oil
1 clove garlic finely chopped
5 ml (1 tsp. dried oregano)
75 g grated mozzarella
50 g ricotta
Fresh basil leaves

Grilled peaches
1 large peach, quartered
15 ml (1 tbsp.) honey
5 ml (1 tsp.) rosemary, chopped



Mix together the honey and rosemary.
Set gas barbecue to medium.
Place peaches on oiled grill. Cook for 3 minutes. Turn and cook another 3 minutes, brush with honey-rosemary mixture. Set aside.


Mix half the olive oil, garlic and oregano together. Set aside.
Remove dough ball from fridge, cover and let sit 30 minutes.
Preheat BBQ to medium high.
On a floured surface, press pizza dough into an 8-inch (20 cm) circle. Oil one side of dough with remaining oil. Place crust on grill and close cover. Bake 2 minutes or until top just starts to puff up. Turn crust, brush with olive oil, garlic and oregano mixture, close cover and cook an additional 2 minutes. Transfer crust to a cookie sheet, spread over with cheese and return to grill, close cover and cook until cheese is melted. Remove from heat.
Garnish pizza with the ricotta cheese, grilled peaches and prosciutto.
Sprinkle over with basil at time of serving.

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