📖 Instructions

1. First things first: Get your grill ready. You'll want medium-high heat for this. If you're using a gas grill, preheat it with all burners on high, then reduce to medium-high. For a charcoal grill, light the coals and let them burn until they're covered with white ash. This usually takes about 15-20 minutes. Make sure the grill grate is clean! Trust me, a clean grate makes all the difference.
2. While the grill is heating, prep your peaches. You’ll want about 2 ripe but firm peaches. Cut them in half, remove the pits, and then slice each half into wedges, about 1/4-inch thick. Toss the peach slices in a bowl with a tablespoon of olive oil, a pinch of salt, and a pinch of black pepper. This helps them caramelize beautifully on the grill and prevents them from sticking. Honestly, I usually just eyeball the measurements here
3. Now, let's get to the prosciutto. You'll need about 4 ounces of thinly sliced prosciutto. If the slices are really long, you might want to cut them in half so they’re easier to manage on the pizza later. Set the prosciutto aside for now.
4. Next is the fresh mozzarella cheese. You'll need about 8 ounces, sliced. Fresh mozzarella is the way to go here. It melts beautifully and has a lovely, creamy texture that complements the other ingredients perfectly. I prefer the kind that comes in water, but either kind will work. Just make sure to pat it dry with a paper towel before slicing to get rid of the excess moisture.
5. Time for the balsamic glaze! You can buy pre-made balsamic glaze at most grocery stores (it’s usually near the balsamic vinegar), or you can make your own by simmering balsamic vinegar in a saucepan over low heat until it reduces and thickens into a syrupy consistency. I won’t lie, I usually buy it because I'm lazy.
6. Now, for the pizza dough. You can use store-bought pizza dough (I recommend using fresh dough from the refrigerated section) or make your own if you're feeling ambitious. If you're using store-bought dough, let it sit at room temperature for about 30 minutes before grilling. This makes it easier to stretch and prevents it from snapping back. I like to use a good quality store bought dough, it saves me so much time. Stretch the dough into a large circle or oval, about 12-14 inches in diameter.
7. Brush one side of the pizza dough with olive oil. Carefully place the oiled side down on the preheated grill. Grill for 2-3 minutes, or until the bottom is lightly charred and has grill marks. Keep a close eye on it – it can burn quickly!
8. Carefully flip the dough using tongs or a large spatula. Immediately arrange the mozzarella slices over the grilled side of the dough. Then, add the grilled peach slices and the prosciutto. I try to make it look pretty, but it's going to taste amazing no matter what. Close the grill lid and cook for another 2-3 minutes, or until the cheese is melted and bubbly and the bottom of the crust is golden brown.
9. Carefully remove the pizza from the grill using a large spatula or pizza peel. Place it on a cutting board. Drizzle generously with balsamic glaze. Sprinkle with fresh basil leaves, if desired. This adds a nice pop of color and a fresh, aromatic flavor.
10. Let the pizza cool for a minute or two before slicing and serving. This allows the cheese to set slightly and prevents you from burning your mouth. Enjoy every single bite!