Grilled-Peach Pizzas with Prosciutto

Author

Nuwave

Servings

2

Category

Main Dishes

Ingredients

• 16 oz pizza dough
• 3 T extra-virgin olive oil, divided
• 1 peach, cut into ½-inch wedges
• 6 oz fresh mozzarella, cut into ¼-inch slices
• 12 slices thin prosciutto
• 1 T fresh basil (torn)
• Sea salt and fresh ground black pepper to taste

Directions

1. Preheat the Pizza Stone in Bravo on cooking rack in position 1 at 450°F 30/90 for 30 min. to get Stone hot.
2. Let dough stand at room temperature for 30 min.
3. Roll dough into an 11-inch circle on a floured surface. Pierce entire surface with a fork.
4. Brush dough with olive oil and top evenly with peaches and prosciutto. Top with mozzarella and fresh basil.
5. Using the Pizza Peel, carefully place dough on Pizza Stone. Bake at 450°F 30/90 for 12 min. or until crust is browned and crisp.
6. Using the Pizza Peel, remove pizza. Season with salt and pepper and cut into 8 slices.