Grilled Pizza with Chicken and Peach

By Jahel

Ingredients

• Olive oil for grill grates and peach
• 1 c whole milk ricotta cheese
• 2 T whipping cream
• 2 large cloves garlic finely chopped
• 1 peach pitted and halved
• 1 lb fresh pizza dough stretched and rolled into 14" round
• 8 oz or 2 c mozzarella cheese shredded and divided
• 1 c shredded rotisserie chicken
• 1/2 c thinly sliced red onion
• fresh basil torn for serving

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat grill to high (450-500) and lightly oil grates. Combine ricotta, cream, and garlic in a small bowl.

Step 2

Brush cut sides of peach with oil. Grill, cut cides down, uncovered, until grill marks appear, about 1 minute. Transfer to cutting board and thinly slice. Place dough on grates; grill, uncovered, until bottom is set and grill marks appear, about 2 minutes. Remove crust from grill; invert onto a unrimmed baking sheet, grill marks facing up. Reduce grill temp to 350-400.

Step 3

Spread ricotta mixture on grill marked crust, leaving a half inch border. Sprinkle with 1 c mozzarella. Top with chicken, onion and peach slices and remaining cup of mozarella.

Step 4

Slide pizza onto grates; grill, covered, until crust bottom is crisp and cheese is melted, 8-10 minutes. Transfer to cutting board. Let stand 5 minutes. Top with basil and slice.