Fresh peaches are one of our favorite summer produce perks – and just when we thought they couldn’t get any better, we grilled them and put them on a pizza. This vegetarian-friendly meal is simple to create and quick to cook, making it the perfect option for weeknight grilling!
• Pizza dough (fresh or store-bought, enough for one pie)
• ¾ cup of fresh ricotta
• 3 tablespoons of fresh herbs (we used Italian parsley, basil & chives)
• 3 peaches, cut in halves and pit removed
• ¼ cup feta cheese
• 3 tablespoons of balsamic vinegar
• 1 tablespoon of honey
• 1/2 cup of pea shoots
• Vegetable oil, for brushing grill and peaches
Heat your grill to a medium-high temperature. Brush peaches with oil and add face down, cooking until you see grill marks – around 3-4 minutes. Remove from heat, slice and set aside.
Roll out pizza dough and the brush grill with oil. Add the dough to the grill, cooking until sides start to brown and dough bubbles slightly. Remove from heat and let cool.
While crust is cooling, combine herbs and ricotta cheese. Create balsamic + honey reduction by adding both to sauce pan, bring to simmer and let cool until thick. Flip your pizza crust over (grilled side up) and top with ricotta mixture, feta crumbles and sliced peaches. Place back on the grill and cover – cooking for 4-5 minutes, or until ricotta and feta starts to melt.
Layer pea shoots and drizzle balsamic reduction on top, slice and enjoy outside!
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