Grilled Nectarine Proscuitto Pizza

Grilled Nectarine Proscuitto Pizza
Fresh mozzarella is one of my favorite cheeses to eat in the summer because of its delicate, milky flavor. This soft cheese is a natural pairing with tomatoes, another food I can’t eat enough of at the season’s peak. After last week’s caprese salad, I had extra mozzarella and balsamic syrup in the fridge, but I wanted to make something different and that involved the grill.

I decided to whip up a batch of dough for a gilled nectarine proscuitto pizza. The sweetness of the nectarines gently mellowed on the grill even taking on a subtle smokiness. They were the perfect match for the saltiness of the paper-thin prosciutto slices that melted into the hot mozzarella. The pizza was finished off with a drizzle of balsamic syrup adding a distinct tartness.

Grilled Nectarine Proscuitto Pizza
Grilled Nectarine Proscuitto Pizza

Makes one 12-inch pizza

1 pound homemade or store-bought pizza dough
Flour for rolling out dough
1 nectarine, pitted and cut into 1/2-inch-thick slices
1 teaspoon olive oil
1/2 teaspoon kosher salt
8 ounces fresh mozzarella, thinly sliced
4-6 proscuitto slices
1 handful arugula
Balsamic syrup for serving (optional)

Preheat a gas or charcoal grill on high heat. On a lightly floured work surface, roll out the pizza dough into a 12-inch diameter circle.

Toss the nectarine slices with 1/2 teaspoon olive oil and salt. Grill the nectarines until they have slightly caramelized and have grill marks, about 2 minutes per side. Cut the nectarines into 1/2-inch pieces.

Place the dough directly on the grates and grill for 3-4 minutes with the lid closed until the crust has grill marks and has puffed up. Turn over the crust and grill for an additional 2 minutes.

Remove the crust from the grill and flip it over so the first side that was grilled is facing down. Brush with the remaining olive oil. Arrange the cheese on top leaving a 1/2-inch border. Return the pizza to the grill and cook until the cheese has melted, about 3 minutes. Remove the pizza from the grill.

Place the prosciutto slices on the melted cheese. Scatter the nectarines and arugula on top and drizzle with balsamic syrup, if using.



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