Grilled Tomato-Peach Pizza Recipe

Grilled Tomato-Peach Pizza Recipe
Grilled Tomato-Peach Pizza Recipe photo by Taste of Home
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Grilled Tomato-Peach Pizza Recipe

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This delicious pizza is unique, healthy and easy to make. The fresh flavors make it a perfect appetizer for a summer party. —Scarlett Elrod, Newnan, Georgia
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + standing Grill: 5 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + standing Grill: 5 min.

Ingredients

  • 4 medium tomatoes, thinly sliced
  • 1/4 teaspoon salt
  • 2 medium peaches, halved
  • Cooking spray
  • 1 tablespoon cornmeal
  • 1 tube (13-1/2 ounces) refrigerated pizza crust
  • 4 ounces fresh mozzarella cheese, sliced
  • 6 fresh basil leaves, thinly sliced
  • 1/8 teaspoon coarsely ground pepper

Directions

Sprinkle tomatoes with salt; let stand 15 minutes. Drain tomatoes on paper towels and pat dry.
Coat grill rack lightly with cooking oil. Grill peaches, covered, over medium heat or broil 4 in. from heat 2-3 minutes on each side or until peaches have grill marks and are tender, turning once. Remove peaches; cool slightly. Cut into slices.
Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Unroll crust into pan, pressing into a 12x10-in. rectangle. Spritz with cooking spray. Invert dough onto grill. Grill, covered, over medium heat 2-3 minutes or until bottom is lightly browned. Remove from grill, inverting onto baking pan.
Layer grilled side of pizza with tomatoes, peaches and cheese. Return pizza to grill. Cook, covered, 3-4 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with basil and pepper. Yield: 16 pieces.
Originally published as Grilled Tomato-Peach Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p221

Nutritional Facts

1 piece: 98 calories, 3g fat (1g saturated fat), 6mg cholesterol, 208mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch.

  • 4 medium tomatoes, thinly sliced
  • 1/4 teaspoon salt
  • 2 medium peaches, halved
  • Cooking spray
  • 1 tablespoon cornmeal
  • 1 tube (13-1/2 ounces) refrigerated pizza crust
  • 4 ounces fresh mozzarella cheese, sliced
  • 6 fresh basil leaves, thinly sliced
  • 1/8 teaspoon coarsely ground pepper
  1. Sprinkle tomatoes with salt; let stand 15 minutes. Drain tomatoes on paper towels and pat dry.
  2. Coat grill rack lightly with cooking oil. Grill peaches, covered, over medium heat or broil 4 in. from heat 2-3 minutes on each side or until peaches have grill marks and are tender, turning once. Remove peaches; cool slightly. Cut into slices.
  3. Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Unroll crust into pan, pressing into a 12x10-in. rectangle. Spritz with cooking spray. Invert dough onto grill. Grill, covered, over medium heat 2-3 minutes or until bottom is lightly browned. Remove from grill, inverting onto baking pan.
  4. Layer grilled side of pizza with tomatoes, peaches and cheese. Return pizza to grill. Cook, covered, 3-4 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with basil and pepper. Yield: 16 pieces.
Originally published as Grilled Tomato-Peach Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p221

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