Prosciutto Peach Pizza

01Method

1. 1

   Heat a gas grill with all burners set to High for 10 to 15 minutes. Place peach slices on the grill and cook until softened with visible char marks, about 5 minutes. Remove and set aside.

2. 2

   Turn half of the burners down to Low to establish zones of direct and indirect heat. Stretch the pizza dough into a round shape and brush one side with oil.

3. 3

   Lay the dough oiled-side down over direct heat. Close the lid and cook until the underside is just set with light char marks, 1 to 3 minutes.

4. 4

   Flip the dough with tongs and shift it to the indirect heat zone. Spread pesto across the surface, add dollops of ricotta, and scatter quesadilla cheese on top. Arrange prosciutto pieces, grilled peach slices, and heirloom tomato over the pizza. Grill until the cheese melts, about 3 minutes.

5. 5

   Transfer the pizza from the grill, scatter arugula on top, and finish with a drizzle of hot honey and oil. Slice into wedges before serving.