Grilled Peach Chutney Pizza With Prosciutto And Goat Cheese Recipe

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.

No additional tips available.

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

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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.

Grilled Peach Chutney Pizza With Prosciutto And Goat Cheese

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