Go Back

Peach and Tomato Grilled Pizza with Honey Balsamic

A seasonal pizza with fresh peaches, heirloom tomatoes, and basil pesto made right on the grill!
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4


  • 20 oz. prepared pizza dough separated into equal portions
  • 2 large heirloom tomatoes thinly sliced
  • 3 ripe peaches thinly sliced
  • 1/2 cup prepared basil pesto
  • 8 oz. mozzarella cheese
  • 4 oz. gorgonzola cheese crumbled
  • Fresh basil for garnish

Honey Balsamic Glaze

  • 1/2 cup balsamic
  • 3 tbsp honey
  • Pinch of salt


Grilled Pizza

  • Heat grill to about 500 degrees (high direct heat).
  • Separate dough into 2 equal sized balls.
  • Place dough on a floured surface and roll each portion out to 10- 12 inches in diameter.
  • Using a paper towel lightly grease grill with oil and then slide dough onto the heated grates using the bottom of a baking tray or pizza peel.
  • Close the lid and grill pizza dough for 2 minutes. Remove pizza crusts, and place on a flat surface grilled side up.
  • Spread 3-4 tablespoons of pesto onto each crust and top with 4 ounces of mozzarella and 2 ounces of crumbled gorgonzola cheese.
  • Now top each crust with an equal amount of tomato and peach slices. Sprinkle with salt.
  • Place back onto the grill and cook with the lid closed for 3-4 minutes until the cheese is melted.
  • Remove from the grill, drizzle with honey balsamic glaze, and top with fresh basil.

Honey Balsamic Glaze

  • In a small pot simmer balsamic vinegar and honey on medium heat until reduced by half (about 10 min).
  • Season with salt.


Gorgonzola cheese can be substituted with blue cheese, or a milder cheese such as goat cheese (chevre) or queso blanco. Feta cheese would work as well! 
To make this pizza indoors heat your oven to 450 degrees.  Follow the same directions as with the grill, but allow more time for the pizza crusts to cook through.