For a quick and easy homemade pizza, try out this grilled summer peach and tomato pizza with Arugula Pesto recipe. Fire up the grill and whip up some summertime pizzas in less than a half hour. Be sure to top it off with the arugula pesto to compliment your peaches, tomatoes, and mozzarella cheese for an unforgettable combination.
Place the walnuts in the bowl of a food processor and pulse until they are finely chopped.
Add all the arugula, the Colavita Extra Virgin Olive Oil, the honey and salt.
Pulse to mix thoroughly. The mixture will start to form a paste. You want it to be fluid and slightly oily, so if it appears too dry and is breaking up, add more Colavita Extra Virgin Olive Oil.
Scoop the pesto from the food processor and transfer to jars, tupperware or a squeeze bottle for easy application to pizzas.
If you’re not using the pesto immediately, pour a thin layer of Colavita Extra Virgin Olive oil on top and seal the containers. You can store them in the fridge for up to a week, freeze them for up to a month, or serve immediately.
Heat up your grill to a high heat.
Before you begin, it’s handy to have a few things in place: Position all your toppings in bowls alongside the grill. It may be necessary to pull up a small table next to the grill for this purpose.
Make sure your cheese is sliced and waiting on a dish, along with the peaches and tomatoes. Have some extra olive oil handy, as well as the sea salt and pesto.
It’s also a good idea to have some tongs and oven mitts at the ready (things get hot) and a platter or cutting board for your finished pizza.
Brush both sides of the stretched-out pizza dough with Colavita Extra Virgin Olive Oil.
Place the stretched-out dough (without toppings) directly onto the grill grate, and close the lid. Let it bake for about 2 minutes - this goes very quickly!
Open the lid and using the tongs, flip the crust to the other side. Starting with the cheese, place the tomato and peach slices on the pizza as neatly and quickly as possible. Drizzle with a little more Colavita Olive Oil and sprinkle with sea salt.
Close the lid and allow to bake for another 2 minutes.
Finally, remove the pizza from the grill (use those tongs again) and place it onto a cutting board. Squeeze the arugula pesto on top of the finished pizza. Slice and serve!
Place the walnuts in the bowl of a food processor and pulse until they are finely chopped.
Add all the arugula, the Colavita Extra Virgin Olive Oil, the honey and salt.
Pulse to mix thoroughly. The mixture will start to form a paste. You want it to be fluid and slightly oily, so if it appears too dry and is breaking up, add more Colavita Extra Virgin Olive Oil.
Scoop the pesto from the food processor and transfer to jars, tupperware or a squeeze bottle for easy application to pizzas.
If you’re not using the pesto immediately, pour a thin layer of Colavita Extra Virgin Olive oil on top and seal the containers. You can store them in the fridge for up to a week, freeze them for up to a month, or serve immediately.
Heat up your grill to a high heat.
Before you begin, it’s handy to have a few things in place: Position all your toppings in bowls alongside the grill. It may be necessary to pull up a small table next to the grill for this purpose.
Make sure your cheese is sliced and waiting on a dish, along with the peaches and tomatoes. Have some extra olive oil handy, as well as the sea salt and pesto.
It’s also a good idea to have some tongs and oven mitts at the ready (things get hot) and a platter or cutting board for your finished pizza.
Brush both sides of the stretched-out pizza dough with Colavita Extra Virgin Olive Oil.
Place the stretched-out dough (without toppings) directly onto the grill grate, and close the lid. Let it bake for about 2 minutes - this goes very quickly!
Open the lid and using the tongs, flip the crust to the other side. Starting with the cheese, place the tomato and peach slices on the pizza as neatly and quickly as possible. Drizzle with a little more Colavita Olive Oil and sprinkle with sea salt.
Close the lid and allow to bake for another 2 minutes.
Finally, remove the pizza from the grill (use those tongs again) and place it onto a cutting board. Squeeze the arugula pesto on top of the finished pizza. Slice and serve!