Please say I can start posting recipes off the grill! I’m dying over here with so many I want to share! I’ll try not to inundate you, but let’s ease into it with this super tasty pizza.
IF it’s still too cold to bust out your grill, it’s okay – this can be made in the oven, too.
One of my local markets, Raley’s, has an in-store magazine that usually has a few noteworthy recipes each issue (utilizing their brand, of course), like this one. I’ve been anxiously waiting for peaches to become available, so I could make it. Finally they had some last week. Hooray!
I altered it slightly, using flatbreads instead of creating my own pizza dough, and used Coppa instead of pancetta.
This was definitely worth the wait. The coppa is salty, the peaches sweet, the walnuts…well, nutty. Loved it!
Grilled Peach and Coppa Pizza
Prep time: 15 minutes
Cook time: 5 minutes
• 2 regular flatbreads (I used Naan)
• 3 ounces thinly sliced Coppa, broken into small pieces
• 1 large peach, thinly sliced
• 1/4 cup chopped walnuts
• 1 1/2 cups shredded mozzarella cheese
• fresh basil, chiffonade
Place a pizza stone on the grill and preheat over medium heat.
Top flatbreads with equal amounts of Coppa, peach slices, walnuts, and cheese. Put them on the pizza stone, cover grill and cook for about 5 minutes until cheese is melted. Remove and sprinkle some fresh basil on top.
Slice and serve. So good!
Note: if you do not have a grill, you can bake these in the oven at 400 degrees for 10 minutes OR place under the broiler for a few minutes. The crust won’t be as crunchy, but still delicious! Watch it closely so it doesn’t burn!
(slightly adapted from Raley’s)