Peach and Gorgonzola Grilled Pizza

1. 1

   Heat grill to 400 degrees F, or about medium-high heat.

2. 2

   Dip a wad of paper towels in olive oil and use tongs to wipe it on the grill grates to grease them.

3. 3

   Use your fingertips to stretch your dough into a 12-inch circle on a lightly floured surface.

4. 4

   Place the dough on a rimless or low-rim pizza pan or pizza peel covered with cornmeal.

5. 5

   Slide the pizza dough onto the grill; close the grill cover and let cook until set and deep brown grill marks form on the bottom, about 2 to 4 minutes.

6. 6

   Using tongs or the pizza pan/peel, carefully and quickly flip the pizza dough so the grilled side is up.

7. 7

   Quickly spoon the pesto onto the pizza, leaving a 1-inch border.

8. 8

   Top with 1/2 cup mozzarella cubes, then sliced peaches.

9. 9

   Top with remaining mozzarella and Gorgonzola cheese.

10. 10

    Close grill cover and let cook another 5 to 7 minutes, or until toppings are melted and the bottom of the crust is set and deep brown grill marks have formed.

11. 11

    Using tongs, carefully transfer pizza back onto pizza pan/peel.

12. 12

    In a small saucepan over medium-high heat on the stove, cook balsamic vinegar until reduced to 2 tablespoons, about 5 minutes.

13. 13

    Drizzle over pizza just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.