Rustic Grilled Peaches Pizza

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

fresh arugula leaves, to taste

1/4 cup balsamic vinegar

25 grams blue cheese, crumbled

1 teaspoon fresh sage, chopped

75 grams low fat Mozzarella cheese, grated

1 large onion, sliced

1 peach, sliced

1/4 uncook Whole wheat pizza crust

Salt and pepper to taste

25 grams toasted walnuts, chopped

Equipment:

frying pan

sauce pan

grill

Cooking instruction summary:

  1. In a large skillet over medium heat, cook the onions with a little bit of salt and pepper, until they are very soft and caramelized, about 20-25 minutes. Add a couple of tablespoons of water from time to time to help deglaze the pan and soften the onion. Always wait until all the water has evaporated before adding more.
  2. In a small saucepan, bring the balsamic vinegar to a boil. Lower heat and simmer until you are left with only about a tablespoon of vinegar. This should take about 15-20 minutes.
  3. Preheat your grill to medium high heat
  4. Roll or stretch dough into 10-12 inch disc. Brush one side lightly with olive oil. Make sure you have all your topping ready at this point.
  5. Throw your pizza dough on the hot grill and lower the heat to medium. Lay your peach slices next to your pizza dough. Close the lid and cook for about 2-3 minutes.
  6. Flip your pizza dough and top it with caramelized onions and mozzarella cheese. Flip your peach slices, close the lid and continue cooking for another 2-3 minutes, until cheese starts to melt.
  7. Remove pizza from the grill and top with peach slices, blue cheese crumbles, toasted walnuts, fresh sage and arugula.
  8. Drizzle balsamic reduction, cut into wedges and enjoy!

 

Step by step:


1. In a large skillet over medium heat, cook the onions with a little bit of salt and pepper, until they are very soft and caramelized, about 20-25 minutes.

2. Add a couple of tablespoons of water from time to time to help deglaze the pan and soften the onion. Always wait until all the water has evaporated before adding more.In a small saucepan, bring the balsamic vinegar to a boil. Lower heat and simmer until you are left with only about a tablespoon of vinegar. This should take about 15-20 minutes.Preheat your grill to medium high heat

3. Roll or stretch dough into 10-12 inch disc.

4. Brush one side lightly with olive oil. Make sure you have all your topping ready at this point.Throw your pizza dough on the hot grill and lower the heat to medium.

5. Lay your peach slices next to your pizza dough. Close the lid and cook for about 2-3 minutes.Flip your pizza dough and top it with caramelized onions and mozzarella cheese. Flip your peach slices, close the lid and continue cooking for another 2-3 minutes, until cheese starts to melt.

6. Remove pizza from the grill and top with peach slices, blue cheese crumbles, toasted walnuts, fresh sage and arugula.

7. Drizzle balsamic reduction, cut into wedges and enjoy!


Nutrition Information:

Quickview
226 Calories
10g Protein
10g Total Fat
23g Carbs
13% Health Score
Limit These
Calories
226k
11%

Fat
10g
16%

  Saturated Fat
4g
25%

Carbohydrates
23g
8%

  Sugar
8g
9%

Cholesterol
16mg
6%

Sodium
525mg
23%

Get Enough Of These
Protein
10g
20%

Copper
1mg
84%

Calcium
242mg
24%

Manganese
0.39mg
20%

Phosphorus
160mg
16%

Vitamin K
12µg
12%

Vitamin A
499IU
10%

Fiber
2g
9%

Iron
1mg
8%

Magnesium
29mg
7%

Zinc
1mg
7%

Folate
29µg
7%

Vitamin C
5mg
7%

Vitamin B2
0.12mg
7%

Selenium
4µg
7%

Potassium
216mg
6%

Vitamin B6
0.12mg
6%

Vitamin B1
0.06mg
4%

Vitamin B12
0.23µg
4%

Vitamin B5
0.31mg
3%

Vitamin E
0.41mg
3%

Vitamin B3
0.53mg
3%

covered percent of daily need
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