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.