Monday, July 8, 2013

Grilled Peach, Brie & Basil Pizza

grilled peach, brie, basil pizza recipe

Happy belated 4th of July! Apologies for the radio silence from last week. I am back this week with tons of summer foods you're going to want to bring to your table, starting with this sweet & salty pizza that I will be making again and again and again.

I saw this recipe in Rachel Ray Everyday, but when it came time to make it I misplaced the magazine so I ad-libbed what I remembered the recipe to be.  Rachel Ray's recipe adds bacon - so if bacon's for you - go ahead, cook some up & sprinkle it on at the end.  Or you can skip the bacon & make it like me!


  • 1 ball of pizza dough
  • 3 tablespoons olive oil
  • 2-3 peaches, cut into wedges
  • 1 handful of basil leaves, torn
  • 1/4-1/2 lb brie cheese, sliced
  • salt & pepper
  • cooking spray

Make it:
  1. Pre-heat your grill to medium heat.
  2. Roll out pizza dough. Spray pizza stone with cooking spray & position dough on top of the stone.
  3. Drizzle dough with about 1-2 tablespoons olive oil & season with salt & pepper.
  4. Drizzle peach slices with 1-2 tablespoons olive oil (so they don't stick to the grill), toss around so they get coated on all sides with the oil.
  5. On the left side of the grill lower the head to low. Place the pizza dough & stone on this section to start the cooking process.
  6. Place the peach slices on the right side of the grill at a slightly higher medium heat.   Grill the peaches about 2 minutes per side.
  7. Transfer the peaches to the pizza crust that is already cooking. Add the slices of brie.  Cook about 7 minutes or until the crust is cooked through - a good tip is to pick up a side of the crust (carefully!) & when it doesn't bend in the middle your crust is cooked through!
  8. Remove from the grill. I like to serve mine right on a cutting board.  Sprinkle with torn basil.  Serve warm or at room temperature.

grilled peach, brie, basil pizza recipe

grilled peach, brie, basil pizza recipe

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