Grilled Peach, Goat Cheese and Prosciutto Pizza

We had a little stay-cation over the past few days.  Scot’s bro and sis-in-law came to visit.  And, of course, our amazing little nephew came with.  We had a wonderful time.  We are totally in love with this little baby.  He has the cutest personality and is such a happy boy.  And guess what?  He is a great eater.  I think they have a potential foodie on their hands.  This is probably strongly related to all the wonderful homemade baby food his mom makes him.  J

Anyways, we had this pizza one night they were here.  I wanted to incorporate some Colorado peaches into a menu.  Colorado peaches are by far the best produce to come out of CO, for sure. 

This pizza is very clean and simple.  A combination of thinly sliced peaches, goat cheese and prosciutto.  You put that on anything and I will love it.  And I like to top these fruit pizzas with a lightly dressed salad.  I had a pizza similar to this at SALT in downtown Boulder for brunch a week or so ago.  They used blue cheese instead of goat cheese, which was also delicious.  But, as you know, I have an unhealthy obsession with goat cheese.  And I am totally ok with it.  

Grilled Peach, Goat Cheese and Prosciutto Pizza

1 pizza dough

1-2 peaches, peels and sliced thin

5 oz. of goat cheese, crumbled

3-5 slices or prosciutto

olive oil

salt and pepper

mixed greens

balsamic vinaigrette (recipe below)

Preheat grill to medium heat. Oil grates.

Divide dough into three equal pieces. Roll out each pizza to about 8 inches in diameter. The dough should be thin.

Precook each crust on the grill by cooking for 1-2 minutes on each side. Remove crusts from the grill and decrease heat to medium low. Top with peach slices, goat cheese and slices of prosciutto. Drizzle with olive oil and season with salt and pepper.

Place each pizza back on the grill, close the lid, and cook until crust is crispy and toppings are warmed through.

Toss mixed greens with balsamic vinaigrette. Top pizza with salad and serve!

(Servings: 3, Prep time: 15 min., Cook time: 15 min., Difficulty: Easy)

Balsamic Vinaigrette

1 tsp Dijon mustard

a splash of soy sauce

2 tbsp of balsamic vinegar

salt and pepper

3 tbsp olive oil

In the bottom of a big bowl, whisk together mustard, soy sauce, balsamic vinegar, salt and pepper. Continue to whisk, and as slowly as possible, stream in olive oil. By doing so slowly, this will emulsify the oil and vinegar (and then it won’t

separate).

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