I just freaking love pizza and have an affinity for weird or fancy topping combinations.
Take the pizza I had in Spokane at Twigs Bistro and Martini Bar. Italian sausage, sliced pears, goat cheese, roasted garlic, fresh basil, chives, garlic olive oil and mozzarella. Delicious. An all-time fav (that I plan on recreating next pizza night).
Or the pizza they let me make myself at work (I even stretched the crust, put all the topping on, put it in the oven, took it OUT of the oven, and cut it!! I’m so cool…). Red sauce, fresh garlic, mozzarella, pepperoni, Italian sausage, pineapple, black olives, gorgonzola, cherry peppers, and bacon. Sounds weird. SUPER delicious.
So when I saw this recipe, I was like BRING IT.
And I had to add more toppings because a pizza can never have too many toppings.
Grilled pizzas with an assortment of gourmet toppings.
Seriously, the perfect party food. Pre-grilled crusts your guests can top with anything you’ve prepared. Or a “bring your favorite pizza topping, and we’ll have a sharing night”. The grill makes it easy to make personal sized crusts, and gives you room to cook plenty. I’ll be trying this with my roommate’s George Foreman here in Seattle since we aren’t allowed to grill on our porch.
Grilled Pizza with Brie, Pancetta, and Peaches
Favorite whole wheat pizza dough, rolled out into personal pizza sizes (we made about 1 lb of dough, and you could also totally just buy some at TJ’s or Safeway…)
2 large peaches, sliced thin
2 shallots, sliced thin
1 tbs of sugar
Splash of Balsamic or Red Wine Vinegar (for caramelizing)
1 C Balsamic Vinegar (for reduction sauce)
1/4 lb pancetta
1 wedge Brie cheese, sliced into thin chunks
1/2 Walla Walla sweet onion
Fresh chopped basil
Preheat oven to 350 degrees. Place pancetta on a grease baking sheet and cook to the done-ness you prefer. I like it mostly crispy, so ours cooked for about 10 minutes. Cut into half circles.
Cook the balsamic vinegar down from one cup to about 2 tbs over medium-high heat. (about 5-8 minutes)
Heat a little EVOO over medium heat in a saute pan. Add the shallots and cook for 3-5 minutes, until softened. Add the sugar and the splash of vinegar to the pan, and allow to cook down for another couple minutes. If the shallots have started to burn, turn the heat down a couple notches, they’ll still cook over lowered heat, just not as fast.
Heat the grill, and spray Pam onto the pizza doughs. Once hot, throw the pizza doughs onto the grill and allow them to cook until they’ve puffed and crisped a little (remember, they’re going to go back on, so it’s ok if they’re not quite done), about 8 minutes.
Add toppings to the pizza (I liked grilling the peach slices before adding them to mine, but personal preference). The order we did was pancetta, brie, peaches, shallots and onions. Put the pizzas on the grill, and allow the cheese to get melty.
Remove from heat, drizzle with balsamic, add basil, and eat!!