Pizza cooked on the grill is an easy dinner in every way – easy to customize,easy to prep, easy for kids to participate. One of my favorite pizza combinations include prosciutto, fresh figs, arugula and goat cheese. But I stumbled on a different salted meat/fruit combo, prosciutto and peaches, that turned out just as well. If you’re not quite ready for fruit on pizza, use more traditional toppings and put the fruit (peaches or nectarines) in the salad. Remember to let the fruit (and/or other salad additions) bathe in dressing while you make the main course, and then toss in the lettuce right before serving.

Prosciutto, Peach (or Nectarine) & Pesto Pizza | Green Leaf Lettuce Salad with Strawberries

Love to Cook: This classic recipe Peach, Prosciutto and Goat Cheese Pizza covers everything you need, including dough for the crust. A quicker alternative would be Mark Bittman’s dough recipe, which can be prepared and ready to roll in 20 minutes, though a longer rise will yield a better result.

Weeknight Reality: Unless you make the dough in the morning and let it rise in the refrigerator all day, it’s hard to make pizza entirely from scratch in less than an hour – too long, often, for the short window between work and dinner. Some markets carry frozen pizza dough, however, and that would work fine. Using prepared dough and prepared pesto, this recipe for Nectarine & Prosciutto Pizza takes around 30 minutes.

Need a Miracle: Look for flatbread in the deli section; that’s your crust. Using prepared pesto (or other sauce) and shredded/crumbled cheese will move things quickly enough that you can slice some fresh fruit (or other produce) for the topping. Follow the same recipe as above,

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