Here sweet ripe nectarines and salty prosciutto ham are arranged on a crust slathered with basil pesto and sprinkled with assertive blue and provolone cheeses. If you haven't tried pizza on the grill, you're missing one of the joys of outdoor cooking. Once you've mastered this technique, use it with any selection of toppings that float your boat.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to low.

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  • Mix provolone and blue cheese in a medium bowl; set aside.

  • Sprinkle cornmeal onto a pizza peel or large baking sheet. When you're ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle--don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter. Transfer the dough to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.

  • Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.

  • Using a large spatula, flip the crust. Spread pesto on the crust, leaving a 1-inch border. Quickly sprinkle three-fourths of the cheese mixture on top. Top with prosciutto, fruit and the remaining cheese.

  • Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

  • Drizzle balsamic vinegar over the pizza and season with pepper just before slicing and serving.

Tips

Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils.

Nutrition Facts

300.8 calories; protein 15g 30% DV; carbohydrates 37.7g 12% DV; exchange other carbs 2.5; dietary fiber 4.1g 16% DV; sugars 3.5g; fat 10.8g 17% DV; saturated fat 4.8g 24% DV; cholesterol 23.3mg 8% DV; vitamin a iu 312.5IU 6% DV; vitamin c 1.9mg 3% DV; folate 110.7mcg 28% DV; calcium 201.2mg 20% DV; iron 2.3mg 13% DV; magnesium 44.5mg 16% DV; potassium 223.4mg 6% DV; sodium 682.3mg 27% DV; thiamin 0.4mg 45% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/05/2013
Fruity Salty awesomeness This pizza is fantastic we've made it 2 dozen times at least its always a hit even with skeptical guests the bite of the blue cheese sweetness of the fruit and saltiness of pesto and prosciutto are a perfect combo. I often use peaches when I cant find nectarines and its the same taste. Cons: Watch the heat on your grill bottom can burn easily Read More
Rating: 5 stars
10/30/2011
Sounds bizarre but one of the best summer pizza recipes ever. We've done it with blue stilton gorgonzola and its great every time. Don't add more prosciutto than called for or it gets way too salty along with the pesto. Read More
Rating: 5 stars
10/29/2011
We use Canadian Bacon and peaches instead of the prosciutto and nectarines but this is THE BEST pizza we've had! Very delicious but the blue cheese is a little too strong for my 3 and 5 year-old. Read More
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Rating: 4 stars
10/29/2011
Good but wouldn't want a ton This is fun and different. I enjoyed it but dont' think I'd make it again. Pros: Different fun flavors Cons: Strong flavors Read More