- Vegetable oil (for brushing peaches and grill)
- 1/2 yellow onion, thinly sliced
- 1 large white peach, pitted and sliced
- 8 oz. pizza dough, room temperature
- flour (for forming crusts)
- 2-3 sliced prosciutto, torn
- 2-3 oz. fresh mozzarella, torn
- 1/2 cup arugula
- 1 3/4 tbsp. extra-virgin olive oil
- 1 tbsp. balsamic vinegar
-Preheat your grill or grill pan over high heat and brush with olive oil.
-Heat a large non-stick skillet and add 1 tbsp olive oil.
-Add the yellow onion slices and cook, stirring occasionally, for 15 minutes.
-Remove the caramelized onions from heat and set aside.
-Next, brush peach slices with oil and place on grill.
-Cook until they develop grill marks, then flip and cook for another 1-2 minutes.
-Carefully remove peaches from grill and set aside for later.
-With floured hands, form the pizza dough into a ball.
-Pinch the dough with your thumbs and forefingers to stretch it out.
-Once it is round and flat, place the dough on a floured surface
-Brush one side with oil and place the oiled side down on the grill.
-Cover, and cook until grill marks appear (about 3 mins).
-Then oil the top and flip again until the other side also has golden grill marks.
-Remove from heat, top with torn mozzarella, prosciutto and peaches.
-Return pizzas to the grill, cover, and cook for another 3-4 minutes.
-Mix the arugula and remaining olive oil and balsamic in a small bowl.
-Top the pizza with caramelized onions and arugula salad.