Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled White Pizzas with Peaches, Arugula and Prosciutto
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 610
- Total Fat
- 30 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 65 milligrams
- Sodium
- 1538 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 3 grams
- Sugar
- 7 grams
- Protein
- 25 grams
Grilling gives these pizzas a smoky, blistered character like you’d expect from a pizza-oven pie. A simple flip-and-top technique makes things easy — the dough is par-grilled before topping so it stays sturdy under the cheese. At the same time, the peaches pick up light char that deepens their sweetness. Tossing the peaches with peppery arugula and fresh basil creates a bright, slightly bitter counterpoint that cuts through the rich, melty pizza. It’s a balanced mix of flavors that all come together right on the grill.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 610
- Total Fat
- 30 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 65 milligrams
- Sodium
- 1538 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 3 grams
- Sugar
- 7 grams
- Protein
- 25 grams
Ingredients
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Directions
- Preheat a grill to medium-low. Cut four 6-by-8-inch sheets of parchment paper and lightly flour. Press and roll each piece of dough into an oval a little smaller than the parchment, lightly flouring your hands or work surface to keep the dough from sticking. Transfer to the parchment and brush with olive oil. Combine the ricotta, fontina and Parmesan in a medium bowl; stir in 1 tablespoon olive oil and a pinch each of salt and pepper.
- Brush the peaches with olive oil and season with salt and pepper. Arrange on the grill, cut-side down, and cook until slightly charred, 2 to 4 minutes per side; remove to a cutting board. Meanwhile, one at a time, quickly flip each piece of dough onto the grill and remove the parchment. Grill until well marked underneath, rotating the crust as needed for even cooking, 3 to 5 minutes; flip the crust, then quickly spread with some of the cheese mixture. Cover and grill until the bottom is well marked and the cheese has melted, 3 to 5 more minutes; remove to plates.
- Drape the prosciutto over the pizzas. Chop the peaches and add to a bowl along with the arugula, basil, the remaining 1 tablespoon olive oil and the vinegar, season with salt and pepper and toss. Mound some salad onto each pizza.
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