Grilled Peach and Burrata Pizza
Grilled Peach and Burrata Pizza is a gourmet homemade pizza topped with sweet grilled peaches, creamy burrata, prosciutto, peppery arugula, and balsamic glaze. Perfect for summer dinners and entertaining.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
1 pound pizza dough, at room temperature for 45 minutes
2 ripe but firm peaches, pitted and sliced into ½-inch wedges
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, finely grated or minced
½ teaspoon kosher salt, divided
¼ teaspoon crushed red pepper flakes
1 tablespoon cornmeal or semolina (for dusting the peel or pan)
4 ounces low-moisture mozzarella cheese, shredded
8 ounces burrata cheese, drained and torn into pieces
3 ounces thinly sliced prosciutto, torn into ribbons
2 cups baby arugula
2 tablespoons balsamic glaze
Freshly ground black pepper, to taste
Flaky sea salt, for finishing (optional)
Instructions
Place a pizza stone, baking steel, or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes.
Toss the peach wedges with 1 teaspoon of the olive oil and a pinch of kosher salt.
Grill the peaches over medium-high heat for about 2 minutes per side, until lightly charred with distinct grill marks. Set aside.
In a small bowl, combine the remaining olive oil, garlic, crushed red pepper flakes, and the remaining kosher salt.
Dust a pizza peel or parchment paper with cornmeal or semolina. Stretch the pizza dough into a 12-inch round.
Brush the dough evenly with the garlic-infused olive oil.
Sprinkle the shredded mozzarella evenly over the dough.
Transfer the pizza to the hot pizza stone or baking surface and bake for 10–12 minutes, or until the crust is golden brown and crisp and the cheese is melted.
Remove the pizza from the oven and let it rest for 2 minutes.
Top with the grilled peaches, torn burrata, prosciutto ribbons, and fresh baby arugula.
Drizzle with balsamic glaze and season with freshly ground black pepper and flaky sea salt, if desired.
Slice and serve immediately.
Notes
Use ripe but firm peaches so they hold their shape while grilling.
Bring the pizza dough to room temperature before stretching for easier handling.
Burrata should be added after baking to maintain its creamy texture.
For a vegetarian version, simply omit the prosciutto.
Add fresh basil leaves or a drizzle of hot honey for extra flavor.
A pizza stone or baking steel produces the crispiest crust, but a preheated baking sheet also works well.
Leftovers can be refrigerated for up to 2 days, though the pizza is best enjoyed fresh.
Find it online: https://allcookedup.com/grilled-peach-and-burrata-pizza/
