I told you I was getting everything ready for the Spring and Summer season that is just around the corner. You can, indeed, make pizza on the barbecue. In fact, we did this years ago and I think they are better than anything you put in the oven.
- 2 lbs. fresh pizza dough (store bought is good)
- Olive Oil for drizzle and brushing
- 2 tbsp. cornmeal
- 1 1/2 cups shredded mozzarella cheese
- 6-7 slices of proscuitto
- 2 fresh peaches, peeled and sliced into eighths
- 1/2 – 3/4 cup toasted pecans
- 3-4 cups baby spinach, washed and stemmed
- Balsamic/fig vinegar
- pinch of salt and pepper
Start the barbecue and heat for about 10 minutes getting the temperature up to 400 degrees. Clean and oil the grill.
Place the dough in a large bowl (oiled so the dough won’t stick) and cover with a damp towel. Let stand for about 1 hour to rise.
Brush the peaches with oil and grill for a few minutes. Set aside.
Sprinkle a cookie sheet with cornmeal and roll out the dough and set on the cornmeal. Drizzle with a little olive oil and place in the center of the barbecue. Close the lid and grill for approximately 5-6 minutes until the bottom is a golden brown.
Using tongs, turn the dough over and arrange the peaches and grill for approximately 8-10 minutes. Arrange half the cheese on the dough, add the proscuitto and pecans on top and then top with the remaining cheese. Close the lid and grill for a further 10 minutes and the cheese is melted and bubbly.
Remove and drizzle with the balsamic/fig vinegar.
Remove from the barbecue and add the baby spinach.
Now gather the family and/or friends, pour a glass of wine and enjoy! As I said yummy.
