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1
Place the flours and yeast together in the bowl of a standing mixer with the dough hook attached.
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2
Into the same bowl, add the water, olive oil and salt.
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3
Turn on low speed for 2 minutes.
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4
Turn the speed to medium and continue beating for another 4 minutes.
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5
Lightly oil a large bowl and place the dough inside.
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6
Cover with plastic and let the dough stand for 30 minutes, or until the dough doubles in size.
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7
Turn the dough over and place back into the bowl for 15 minutes.
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8
Split the dough into two parts and shape into smooth balls.
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9
Cover and let them sit for another 15 minutes.
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10
Preheat oven to 425 F. Sprinkle cornmeal onto two cookie sheets and set aside.
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11
Meantime, get the grill ready (electric, stove top, or charcoal/gas grill) and heat to medium.
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12
Cut each peach in half and remove the stones.
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13
Cut each half in half again (so that you have round slices).
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14
Brush both sides of the peaches with coconut oil.
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15
Place peach slices on grill and cook for 2-3 minutes per side, or until grill marks appear.
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16
Then remove them from the grill.
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17
Knead the dough gently as you roll each ball into 12 circles.
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18
Place each pizza onto a cookie sheet.
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19
With a fork, lightly poke holes throughout the dough.
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20
Spread peach BBQ sauce on top of dough.
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21
Next, add the grilled peaches.
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22
Bake for 10-12 minutes or until crust gets golden brown.
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23
Remove pizza from oven.
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24
Top off with arugula leaves and candied pecans.
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25
Enjoy!
