Prosciutto Peach Pizza

1. 1

   Preheat a gas grill with all burners on High for 10 to 15 minutes.

2. 2

   Grill peach slices until they start to soften and have grill marks, about 5 minutes; set aside.

3. 3

   Lower the flame on half of the grill burners to Low to create zones of direct and indirect heat.

4. 4

   Shape the pizza dough into a circle.

5. 5

   Brush one side of the dough with 2 teaspoons olive oil.

6. 6

   Carefully place the dough, oiled side down, on the grill over direct heat.

7. 7

   Close the lid and grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes.

8. 8

   Use tongs to flip the dough and move it to indirect heat.

9. 9

   Brush the dough with pesto, add dollops of ricotta cheese, and sprinkle with quesadilla cheese.

10. 10

    Scatter on pieces of prosciutto, the grilled peaches, and sliced heirloom tomato.

11. 11

    Grill until the cheese is melted, about 3 minutes.

12. 12

    Remove the pizza from the grill, top with arugula, and drizzle with hot honey and 2 teaspoons olive oil.

13. 13

    Cut into wedges and serve.

• Calories 687.33 kcal High
• Protein 31.01 g Good Source
• Carbs 64.44 g Moderate
• Total Fat 32.56 g High
• Saturated Fat 13.33 g High
• Trans Fat 0.04 g High
• Cholesterol 74.96 mg High
• Sodium 1445.46 mg High
• Fiber 5.0 g Moderate
• Sugar 9.96 g Moderate
• Added Sugar 2.04 g Low Source
• Calcium 223.87 mg Moderate
• Iron 5.07 mg Good Source
• Potassium 94.54 mg Low Source
• Vitamin A 1473.36 mcg_rae Good Source
• Vitamin C 24.8 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅