Grilled Peach Pizza With Balsamic Glaze Food

GRILLED PEACH PIZZA WITH BALSAMIC GLAZE

Steps:

• Clean grill grates and lightly coat with oil, then preheat grill to high heat for at least 5 minutes.
• While the grill heats, stretch the dough on a well floured surface with floured hands. Place stretched dough on a pizza peel or wooden cutting board dusted with flour or cornmeal.
• Brush the top side of the dough with olive oil then transfer to the grill. Close the lid and cook for around 2 minutes until light golden brown on the bottom. Brush the top with oil then carefully flip the dough.
• Add the arugula, prosciutto, peaches, and goat cheese. Close grill and cook for 2-3 minutes until dough is cooked through.
• Remove and drizzle with balsamic glaze before serving.

GRILLED PEACHES WITH PROSCIUTTO AND BALSAMIC

Steps:

• Put the vinegar in a small saucepan and bring to a simmer over high heat. Cook until thick and syrupy, stir in the honey and season with salt and pepper, if using. Let cool slightly.
• Brush the peach halves with oil and season with salt and pepper, if using. Place on the grill, cut side down and grill until golden brown. Turn over and grill for 1 minute longer. Remove the peaches from the grill and drizzle with the balsamic. Wrap or stuff each half with a slice of the prosciutto. Sprinkle the basil over the top and drizzle with olive oil.

GRILLED PEACHES

Steps:

• In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
• Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.