Photo by Mary Claire Boucher
Grilled Peach, Burrata, and Capicola Pizza
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
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