Grilled Peach, Burrata, and Capicola Pizza
(courtesy of Kris Sorensen, culinary director and general manager, Pignic Pub & Patio in Reno. Serves 4)
1 pound store-bought pizza dough
1 to 2 cups fresh burrata cheese
3 to 4 cloves garlic, minced
1 to 2 peaches, thinly sliced
12 pieces thin capicola (aka coppa) or similar cured meat
⅓ cup arugula or basil
Reduced balsamic vinegar, for drizzling on top
Preheat grill on high. Oil grill well with high-smoke-point oil (such as grapeseed or vegetable) or nonstick spray.
Hand shape pizza dough on floured surface and let sit for 5 minutes. Reshape and oil bottom of the dough. Transfer dough onto grill and cook with lid closed for 2 minutes or until dough is just cooked.
Drizzle oil on top, flip crust, and grill until golden brown.
Remove from grill and brush with more oil. Add garlic and burrata slices, then place back on grill until cheese melts. Top with thinly sliced peaches, capicola, and salt and pepper to taste. Note: Peaches also can be lightly grilled to caramelize.
