This pizza is a great summer treat with fresh, sweet, juicy peaches and made by savory by the addition of Gorgonzola. If you don't have a Kettle Pizza, feel free to use your oven. I'd recommend 450 degrees for 7-10 minutes. You can also feel free to use an already made pizza crust - no judgement.
Author: Gravel & Dine
Recipe type: Entree
Cuisine: American
Serves: 2
Ingredients
Prepared pizza crust, such as Trader Joe's, at room temparature
1 c shredded mozzarella
1 cooked chicken breast, shredded
⅓ c gorgonzola
1 ripe peach, sliced thin
balsamic glaze
basil, for garnish
Instructions
Start coals and set up for indirect heat. Prepare the coals for indirect cooking and add 4-5 pieces of lump hardwood (such as oak) on top of the coals. Place the Kettle Pizza on top and cover. When grill reaches 700 degrees you can start cooking.
Divide the dough in half and prepare one pizza a time. Sprinkle a wooden pizza peel with cornmeal and stretch out the dough until it is nice and thin.
Top with mozzarella, chicken, gorgonzola, peaches, and drizzle with balsamic vinegar.
Use the peel to transfer the pizza to the pizza stone and cook for 3-5 minutes turning halfway through.
Cool for a minute or two, slice and enjoy
Recipe by Gravel & Dine at https://gravelanddine.com/chicken-peach-gorgonzola-pizza/