Grilled Peach Caprese Pizza

This is a big week of recipe domination from the HDFB kitchen. I finally found my perfect vanilla ice cream base and now, I have perfected my pizza crust. I like my crust to be thin and extremely crispy throughout, until you get to the very end of the crust, and there awaits a slightly thicker, pillowy edge. I also like when the cheese is one massively thin layer, instead of large portions throughout. I found the secret to the perfect cheese layer is to buy one of those large mozzarella balls and then pop it into the freezer for about 15 minutes, allowing it to harden enough that you can slice it super thin with a knife without it crumbling in your hands. And while you are waiting for your cheese to harden, you can roll out your dough. I like to hand toss mine back and forth, stretching it as I rotate it around and around, making the circle large enough to cover my entire pizza stone. Rip a hole in your dough while stretching it? No worries! Just pinch it closed and keep stretching. The golden success to this pizza though is hands down the peaches. Sliced thin, you get the saltiness from the cheese and the sweetness from the peaches, creating the ultimate summer pizza. 

 Grilled Peach Caprese Pizza

Ingredients:

• 1 pizza dough ball
• 1/4 cup cornmeal
• 1 tbsp. olive oil
• 1 peach, pitted and thinly sliced
• 5 oz. mozzarella cheese, thinly sliced
• 1/4 cup pesto

Preheat grill to 400 degrees. Roll out the pizza dough to create a 12-inch round. Place a pizza stone down  and sprinkle it with the cornmeal so the dough doesn't stick. Place the dough on top of the prepared stone and put onto the grill. Brush the dough all over with the olive oil and close the grill, allowing the dough to crisp up for 5 minutes.

Open the grill and place the sliced peaches on the top rack, allowing them to warm and crisp up just slightly. Layer on the thinly sliced cheese and close the grill again. Cook for another 5 minutes.

Add the peaches on top of the melted cheese and then drizzle the pesto with a spoon over the top. Close the grill and cook for another 2-5 minutes, until the crust is deep golden brown and the pesto has warmed through.

Carefully remove the pizza from the grill and allow to rest for 5 minutes before slicing and serving.