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
- Pre-heat your grill to medium heat.
- Roll out pizza dough. Spray pizza stone with cooking spray & position dough on top of the stone.
- Drizzle dough with about 1-2 tablespoons olive oil & season with salt & pepper.
- 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.
- 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.
- 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.
- 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!
- Remove from the grill. I like to serve mine right on a cutting board. Sprinkle with torn basil. Serve warm or at room temperature.