Prosciutto Peach Pizza

This Prosciutto Peach Pizza is a delightful fusion of flavors that will tantalize your taste buds. The combination of sweet grilled peaches, salty prosciutto, and the subtle heat of hot honey creates a harmonious balance, while fresh arugula adds a peppery finish.

Ingredients:

• 1 pitted and sliced peach
• 1 pound prepared pizza dough
• 4 divided teaspoons olive oil
• 3 tablespoons pesto
• 3 tablespoons ricotta cheese
• 4 roughly torn slices prosciutto
• 1 sliced heirloom tomato
• 1/3 cup shredded quesadilla cheese (or any melty cheese like mozzarella)
• 1/2 cup fresh arugula
• 1 tablespoon hot honey (adjust to taste)

Instructions:

1. Preheat the Grill:
   Start by preheating your gas grill with all burners on High for 10 to 15 minutes. This ensures the grill is hot enough to create those char marks.
2. Grill the Peaches:
   Place the peach slices directly on the grill grates. Grill for about 5 minutes, or until the peaches soften and develop light grill marks. Remove from the grill and set aside.
3. Prepare the Grill for Pizza:
   Reduce the flame on half of the grill burners to Low, creating zones of direct and indirect heat. This setup allows you to cook the pizza dough evenly without burning it.
4. Shape and Oil the Dough:
   On a lightly floured surface, shape the pizza dough into a circle or your desired shape. Brush one side of the dough with 2 teaspoons of olive oil.
5. Grill the Dough:
   Place the dough, oil side down, onto the grill over direct heat. Close the grill lid and cook for 1 to 3 minutes, or until the bottom is lightly charred and just barely cooked.
6. Add Toppings:
   Using tongs, flip the dough over and move it to the indirect heat zone. Spread the pesto evenly over the dough, then dollop with ricotta cheese. Sprinkle the shredded quesadilla cheese evenly across the pizza. Scatter the torn prosciutto slices, grilled peaches, and sliced heirloom tomato on top.
7. Finish Grilling:
   Close the grill lid and cook for an additional 3 minutes, or until the cheese is melted and bubbly.
8. Final Touches:
   Remove the pizza from the grill and transfer it to a cutting board. Top with fresh arugula, drizzle with hot honey, and finish with the remaining 2 teaspoons of olive oil.
9. Serve:
   Slice the pizza into wedges and serve immediately. Enjoy the perfect balance of sweet, salty, and spicy flavors!

Tips for Success:

• Peach Selection: Use ripe but firm peaches to ensure they hold up well on the grill.
• Grilling Alternative: If you don’t have a grill, you can use a stovetop grill pan or bake the pizza in a preheated oven at 475°F (245°C) for 10-12 minutes.
• Customize: Feel free to swap out the quesadilla cheese for mozzarella or goat cheese, depending on your preference.