Enjoy The Lazy Days of Summer with this savory Grilled Peach Blueberry Four Cheese Pizza Recipe and Wine Pairings
Pizza and Wine. Is there a better combination for dinner during the warm lazy days of Summer? It feels like a million degrees outside. Fresh and light flavors are a must! Ripe peaches and blueberries make great summer desserts but I discovered they are just as fantastic in savory dishes. I was inspired by one of my favorite pizza joints in Orlando and its inventive chef to add them to my Summer pizza and the results were absolutely mouth-watering.
This Grilled Peach Blueberry Four Cheese Summer Pizza combines the sweetness of grilled ripe peaches, the sweet tart quality of blueberries, the salty and meaty flavors of Coppa ham and the rich and creaminess of ricotta, asiago, mozzarella and pecorino cheeses. Trust me, it may seem like a weird combination but the layers of flavors in this pizza can best be described as “a surprise party in your mouth!” Serve with your favorite wine – it pairs nicely with light whites and reds – and turn your summer cookout into an epic pizza party!
This post is sponsored as part of my partnership with CK Mondavi and Family. I’m proud to be a CK Mondavi Ambassador as they are my go to wines for easy entertaining. As always, all opinions shared are my own. I hope this post inspires you to get together with family and friends, take that dream trip, celebrate life and go #MakeSomedayHappen one delicious bite, sip and trip at a time!
Travel Inspiration: Naples
True Neapolitan pizza with its signature chewy and blistered charred crust is my absolute favorite.
Here’s my confession: can you believe I went to Naples and didn’t eat pizza? I know! *deep sigh* I deserve to have my foodie travel card revoked.
In my defense, we were under a very tight schedule. Our Mediterranean cruise included a 10 hour stop in Naples which we took full advantage of with a private tour to Pompeii, Sorrento, the Amalfi Coast, driving through Positano, Amalfi and Ravello. It was nonstop action packed (including the drama of buses trying to make their away around the tight curves of the Amalfi coast highway!)
Our awesome tour guide Salvatore gave us a choice upon our return to the port of Naples. We could miss the cruise ship… and go have pizza… or get on the ship and continue on our voyage. Tough decision… In the end getting back on the ship was the sensible thing to do as I could still get fantastic Neapolitan style pizza back home at Pizza Bruno in the SoDo district of Orlando and at MidiCi Neapolitan Pizza Company in Kissimmee. Both fine choices that inspired this Grilled Peach Blueberry Four Cheese Summer Pizza.
Chef Bruno Zacchini of Pizza Bruno invents some of the most unusual flavorful combinations of pizza toppings I’ve ever had. His Peach and Speck Ham pizza hooked me on my first visit. “The Dude” pizza with fresh Mozzarella, Pecorino, Tallegio and lots of black pepper is made for cheese lovers and why I loaded this pizza with four cheeses. The “B&G” pizza during Sunday brunch was a big surprise. Everyone at the table looked at the blueberries with hesitation. The combo of fresh local blueberries and Guanciale – a type of Prosciutto – was inspired. Most of the times you hear about fruit on a pizza you expect a sweet dessert version. This savory, perfect mix of sweetness from the fruit, salty from the ham and richness from the cheese had us going for seconds.
My other favorite pizza spot closer to home is MidiCi – which means “you tell me” in Italian. There you get to create your own Neapolitan pizza from over 30 ingredients! It’s fun to get creative with all the possible combinations. Their aged Prosciutto di San Daniele added after the pizza is baked is a must! I almost added Prosciutto on top of this pizza but figured it would be too much. But don’t let me stop you. Go for it if you love Prosciutto. Guaranteed next level!
Although this Grilled Peach Blueberry Four Cheese Summer Pizza recipe turned out fantastic for Easy Entertaining at home, there’s no way I can even come close to these pizzas which inspired it. Go see and taste for yourself next time you’re in Orlando.
Eating authentic Neapolitan pizza in Naples is still on my foodie bucket list – i.e. my “someday list” – which means I have a big reason to plan a return trip. In the meantime, I can visit these fine pizzerias in my hometown or make an inspired version at home and fuel my foodie travel dreams.
I think this looks pretty good for my first attempt at a Neapolitan style pizza! Don’t you?
Let’s Talk About The Ingredients:
The Pizza Dough
I used store-bought pizza dough to save some time and keep it easy. You can certainly make your own if you have a great recipe. I learned to make sure you stretch the dough well and remove the air bubbles as my pizza kind of blew up in the oven!
The one step you don’t want to miss is brushing the dough with a mixture of olive oil, fresh diced garlic, oregano, and fresh rosemary. I could have eaten the crust on its own, it was that good!
The Peaches and Blueberries
Toss the peach slices with olive oil and place on a grill basket to give them that smoky char that normally comes from a 1,000 degree wood fired pizza oven like the ones used at Pizza Bruno and MidiCi.
I added the blueberries prior to baking but reserved the grilled peaches until after so they would maintain a bit of the fresh firm texture. If the peach is too ripe it will fall apart if you cook too long.
Pizza Bruno used Speck Ham and Guanciale, an Italian cured pork cheek more delicate than pancetta but with a flavor more pronounced. These are not as easy to find in your regular grocery store so instead I used Coppa, a rustic dry cured pork shoulder mildly flavored with pepper, nutmeg and allspice. Prosciutto would work as well although its flavor tends to be milder. Choose an aged version like Prosciutto di San Daniele.
Fresh mozzarella, Asiago, Pecorino and Ricotta cheese make for a fun combination of textures and flavors. Adding the shaved Pecorino at the end, after baking, truly adds to those textures as otherwise all cheeses would melt together. If you prefer milder flavors omit the Asiago. Have fun adding other Italian cheeses. Gorgonzola is a fun one if you like stinky cheeses.
Pizza and Wine Pairings
Pizza and wine is the classic combo Italians intended it to be! The best part of this recipe is that it pairs well with both white and red wines. Serve a selection of both and let your friends choose based on their preferences.
For white wine drinkers, the CK Mondavi and Family Pinot Grigio has aromas of wildflowers, peaches and pears and fresh tropical flavors with a touch of spice. It perfectly complements the grilled peaches and spices with a fresh crisp finish. Winemaker Charlie Gilmore blends the Pinot Grigio with 10% Chardonnay to give it a bit more body. This is easy drinking and refreshing especially during hotter months.
Garnish with frozen peach slices and blueberries to bring the pairing full circle. Gilmore agrees:
“CK Mondavi Pinot Grigio is one we’ve seen fun ideas… making wine cocktails, so easy, put a little summer fruit, add a little peach, it’s been fun to play with…”
For red wine drinkers, the CK Mondavi and Family Merlot was a lovely pairing. Silky and rich with aromas of plum, blackberry jam and dark chocolate, it complements the coppa ham and blueberries. This is not your typical Merlot as the winemaker blends a touch of Petite Sirah, Ruby Cabernet, Petit Verdot and Malbec to give it that richness.
If you prefer a Cabernet Sauvignon, the CK Mondavi and Family Cab is a crowd pleaser. It has a hint of oak with blackberry and cherry flavors which goes great with grilled dishes. If you go for more meaty flavors on your pizza, it will be perfect.
“In this world of the wine industry, where so often wine can be too serious and seem unapproachable, we’re here to be completely approachable. Something for you to enjoy, relax with and have a good time.” says Gilmore.
This approachability is one of the reasons CK Mondavi and Family wines are my go-to wines for easy entertaining. This time of year, all you want is to relax and not have to think too much about your menu or your wine pairings. Right? Check out the infographic “Wine Pairing Made Simple” and more Wine Pairing Tips from CK Mondavi
Watch this video and get to know CK Mondavi and Family’s winemaker Charlie Gilmore:
If you’re interested in learning more about CK Mondavi and Family, visit their website and follow them on Facebook, Twitter, Instagram, Pinterest and hashtags #CKMondaviWines #CKMondaviAmbassador and #CKMondaviPerfectPair. Check out the wine locator online to find CK Mondavi and Family wines in your area.
Share your favorite CK Mondavi and Family pairing on Instagram and Twitter using hashtag #PairNPost for a chance to win entertaining prizes in CK Mondavi and Family’s sweepstakes.
Grilled Peach Blueberry Four Cheese Summer Pizza Recipe
The sweetness of the grilled peaches, the sweet tart blueberries, the creaminess and richness of four cheeses and coppa ham come together on this grilled pizza for an explosion of Summer flavors that can only be described as a surprise party in your mouth! Perfect with your favorite peach sangria, crisp white wine or fruit red wine on a hot day!
- 1 16 oz pizza dough, homemade or store bought
- 4 Tbsp olive oil separated
- 1 clove garlic finely grated or minced
- Salt and freshly ground black pepper
- 3 oz Coppa Ham
- 3 oz ricotta cheese
- 4 oz fresh mozzarella thin sliced
- 2 oz asiago cheese shredded (1/2 cup)
- 2 oz Pecorino Cheese shaved
- 1 fresh peach
- 12 fresh blueberries
- ¼ small red onion thin sliced
- flour for dusting
- 3 large fresh basil leaves cut in thin ribbons
- ¼ tsp fresh rosemary fine chopped
- ¼ tsp dried oregano
- 1 pinch red chili flakes
Place pizza stone resting in wire handle frame in lower rack of oven or on grill and preheat to 500 degrees F for 30 minutes. (If you use a baking sheet instead of pizza stone, preheat oven to 425 degrees F)
Cut peach in half, core, then slice. Toss with a tablespoon of olive oil.
Place peach slices on a greased grill or grill pan and grill for approximately two minutes on one side to get char marks. Remove from grill and set aside.
Place dough on a lightly floured surface and roll into a flattened 12” round. You may need to use your hands to gently pull dough to get the size desired.
Dust pizza peel or another baking sheet with generous amount of flour and transfer pizza round.
In a small bowl, stir together 3 tbsp olive oil, garlic, rosemary and oregano. Brush mixture over the top of the crust as evenly as possible including the edges. Season with sea salt and fresh cracked pepper.
Layer coppa ham over pizza dough in an even layer.
Drop small spoonfuls of ricotta over pizza, place mozzarella slices in between ricotta dollops and sprinkle all over with shredded Asiago.
Add blueberries and red onion slices to the top of the pizza.
Once oven is preheated, carefully slide pizza from the peel or baking sheet onto the pizza stone. Bake for 8 minutes on pizza stone at 500 degrees or if using a baking sheet at 425 for 15-20 minutes. Crust should be golden and cheese melted and bubbly. To remove the pizza, slide the peel under the pizza and pull the pizza out.
Remove from oven and garnish with basil ribbons and whole basil leaves, fresh peaches, pinch of red pepper flakes and shaved Pecorino cheese.
Slice, serve and enjoy!
Note: You can adjust the quantities of your toppings to suit your tastes.
I hope you’re inspired to get friends together for a fun outdoor cookout and try my Grilled Peach Blueberry Four Cheese Summer Pizza. If you do, please share your photos and tag @goepicurista #GoEpicRecipe on Instagram and Facebook.
It’s a thrill to hear your feedback and that I helped inspire you to celebrate and “Make Someday Happen” Please don’t be shy about leaving comments below.
Disclosure: This post was written in partnership with CK Mondavi and Family. As always, all opinions are my own and I only partner with brands I love to inspire you to go #MakeSomedayHappen one delicious bite, sip and trip at a time. Thank you for supporting those who support my mission at GoEpicurista.com. For more about my guidelines, read my disclosure policy. Cheers!