I am so lucky to live in such a fantastic neighborhood. We live in Little Italy in San Diego, CA. Right down the street from our loft is an Italian market called Mona Lisa. The name is cliche I know, but they’ve been around forever and offer up everything Italian and amazing.
I use to make my own pizza dough pre kid, but then I discovered that Mona Lisa carries already made dough from their restaurant for about two dollars. If you don’t have an Italian market by you or a pizza place I know that Trader Joe’s carries pizza dough.
I like to grill my dough. A few years ago I bought a cast iron smoker box and a few different kinds of wood chips. I get the grill super super hot and let the wood chips smolder and start to smell wonderful. I par grill the dough for about 2-3 minutes on each side before I put any toppings on. It makes it easier when transferring to the grill. I also make sure to rotate the dough to make sure it doesn’t get too charred underneath.
Last night I grilled up some peaches and red onion. Grilling fruit brings out the natural sugars and makes it taste so much more amazing. I topped the pizza with freshly grated fontina cheese the grilled peaches and red onion and thinly sliced prosciutto. After grilling it for a few minutes I topped it off with some arugula a drizzle of olive oil and balsamic vinegar.
Grilled Peach and Fontina Pizza
1 Pizza Dough
Olive Oil for brushing the pizza crust and the grill
2 Peaches or Nectarines cut into quarters
1/2 Red Onion cut into quarters with the root still attached
1 1/2 cups of freshly shredded Fontina cheese
A few slices of thinly sliced Prosciutto torn into pieces
A handful or two of Arugula
Drizzle of Olive Oil and Balsamic Vinegar
Freshly cracked pepper
Pre heat the grilled to around 400-500 degrees
Set the pizza dough out on counter top or large cutting board. Sprinkle with flour and let sit for half an hour before rolling out. This lets the sugars break down in the dough and make it easier to roll out.
Roll out the pizza dough and then work it around in a circle to stretch the dough.
Brush the dough with olive oil and sprinkle a little salt on the crust
Carefully transfer to a well oiled hot grill
Cook for 2-3 minutes on one side and then flip over and cook for 2-3 more minutes
Transfer the par cooked dough back to work surface
Cut the nectarines and onion into quarters and drizzle with olive oil and salt and pepper and then mix thoroughly to cover the fruit.
Transfer to the grill and cook until there are grill marks on all sides and the fruit and onion start to soften.
I like to cool the fruit for a few minutes and then cut the quarters in half
Top the par cooked dough with fontina cheese, peaches, red onion and prosciutto
Place back in grill and cook until the cheese is melted and the prosciutto starts to crisp up making sure to rotate the pizza a few times so it doesn’t get burned underneath
Remove the pizza and let it sit for a few minutes before cutting it. Throw a handful or two of arugula on top and drizzle olive oil and balsamic vinegar and a few cracks of pepper