Jalapeno Pesto Grilled Pizza with Peaches

May 20, 2018
3 Ratings
Photo by renee
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

Tell us about your recipe. —renee

What You'll Need
  • Grilled Jalapeno Pesto
  • 1/4 cup Roasted Walnuts
  • 2 Cloves of Garlic
  • Zest of One Lemon
  • 2 tablespoons Lemon Juice
  • 1 Jalapeno
  • 3 cups Spinach
  • 1/4 cup Grated Romano Cheese
  • 1/4 cup Olive Oil
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • Pizza
  • 2 Peaches
  • 1 Ball of Pre-Made Pizza Dough
  • 8 ounces Burrata Cheese Sliced
  • 4 Thin Slices of Prosciutto
  • Olive Oil Spray
  • 1 cup Arugula
  • 1 tablespoon Olive Oil
  1. First make the Jalapeno Pesto. Heat grill on high. Grill jalapeno until it is black on all sides and remove from grill. Cut off the stem of the jalapeno and add to a food processor. Add the walnuts, garlic cloves, lemon zest, lemon juice, spinach, Romano cheese, salt and pepper and pulse until smooth. Slowly drizzle in olive oil and put a side.
  2. Cut peaches in half removing the pit and spray peaches with olive oil spray and grill on high for 4 minutes on each side. While the peaches are grilling roll out pizza dough and spray one side with olive oil spray. When peaches are done remove from grill and slice and turn grill down to low. Put pizza dough on grill with olive oil side down and grill with the top closed for 6 minutes. After 6 minutes spray other side with olive oil spray and flip over. Spread 7 tablespoons of the jalapeno pesto over cooked side of dough and add slices of the burrata cheese, torn pieces of the prosciutto and the peach slices. Cover grill and cook for an additional 6-8 minutes or until bottom is crisp and cheese is melted. Remove from grill.
  3. Toss arugula with olive oil and top the pizza with it.
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1 Review

Darian September 10, 2018
This was a great, unique addition to our weekly pizza night! I did make a couple of modifications - my husband is allergic to walnuts, so I used pistachios. Remembering another delicious recipe for a jalapeno-pistachio-mascarpone panini, I subbed a combo of dotted mascarpone and shredded fontina for the burrata. I just felt burrata was both too pricey/good on its own and too liquid/runny for a pizza topping. The modifications worked well, and the end result was so good!