Grilled Peach Chutney Pizza With Prosciutto And Goa

Name: Grilled Peach Chutney Pizza With Prosciutto And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound peeled peaches, cut into wedges; 1/2 cup dry white wine; 1/4 cup brown sugar; 2 tablespoons mustard seeds; 2 tablespoons cider vinegar; 1 teaspoon kosher salt; 1/2 teaspoon onion powder; 1/4 teaspoon ground coriander; 1/4 teaspoon dried crushed red pepper; 3 tablespoons chopped fresh thyme, divided; 3 tablespoons semolina flour or polenta; 1 pound refrigerated prepared pizza dough, at room temperature; 1 1/2 tablespoons olive oil, plus more for brushing; 3 ounces thinly sliced prosciutto; 1 cup very thinly sliced red onion; 4 ounces goat cheese; 1/2 teaspoon freshly ground black pepper; 1 1/2 cups baby arugula

Servings: persons

1 pound peeled peaches, cut into wedges
1/2 cup dry white wine
1/4 cup brown sugar
2 tablespoons mustard seeds
2 tablespoons cider vinegar
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/4 teaspoon ground coriander
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh thyme, divided
3 tablespoons semolina flour or polenta
1 pound refrigerated prepared pizza dough, at room temperature
1 1/2 tablespoons olive oil, plus more for brushing
3 ounces thinly sliced prosciutto
1 cup very thinly sliced red onion
4 ounces goat cheese
1/2 teaspoon freshly ground black pepper
1 1/2 cups baby arugula

1
Heat grill to medium-high heat (350u00b0 to 400u00b0). Combine first 9 ingredients and 2 tablespoons thyme in a heavy saucepan over medium heat. Cook 20 minutes or until thickened to a saucy consistency, stirring often and breaking up peaches with the back of a spoon. Let cool completely.
2
Sprinkle semolina flour evenly over a large, rimless baking sheet. Place pizza dough on baking sheet, and pat into 4 (6- to 7-inch) circles.
3
Brush grill grates with oil, and slide pizza dough onto grates. Grill, covered with grill lid, 2 minutes or until grill marks appear. Slide baking sheet under dough on grill, and reduce heat to medium. Spread dough evenly with peach chutney, leaving a 3/4-inch border. Top with prosciutto, onion, and goat cheese. Grill, covered with grill lid, 8 minutes or until cheese melts and crusts are lightly browned.
4
Remove pizzas from grill, and sprinkle with black pepper. Brush edges of crusts with 1/2 tablespoon oil. Combine arugula and remaining 1 tablespoon oil in a bowl; toss gently to coat. Top pizza with arugula. Serve immediately.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound peeled peaches, cut into wedges, 1/2 cup dry white wine, 1/4 cup brown sugar, 2 tablespoons mustard seeds, and more.

Yes, Grilled Peach Chutney Pizza With Prosciutto And Goat Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Peach Chutney Pizza With Prosciutto And Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions