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Categories:
peaches white wine brown sugar mustard seeds cider vinegar kosher salt onion powder ground coriander red pepper fresh thyme flour pizza olive oil very goat cheese freshly ground black pepper baby arugula
Viewed: 42 - Published at: 3 years agoIngredients
- 1 pound peeled peaches, cut into wedges
- 1/2 cup dry white wine
- 1/4 cup brown sugar
- 2 tablespoons mustard seeds
- 2 tablespoons cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon dried crushed red pepper
- 3 tablespoons chopped fresh thyme, divided
- 3 tablespoons semolina flour or polenta
- 1 pound refrigerated prepared pizza dough, at room temperature
- 1 1/2 tablespoons olive oil, plus more for brushing
- 3 ounces thinly sliced prosciutto
- 1 cup very thinly sliced red onion
- 4 ounces goat cheese
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups baby arugula
Method
- Heat grill to medium-high heat (350° to 400°). Combine first 9 ingredients and 2 tablespoons thyme in a heavy saucepan over medium heat. Cook 20 minutes or until thickened to a saucy consistency, stirring often and breaking up peaches with the back of a spoon. Let cool completely.
- Sprinkle semolina flour evenly over a large, rimless baking sheet. Place pizza dough on baking sheet, and pat into 4 (6- to 7-inch) circles.
- Brush grill grates with oil, and slide pizza dough onto grates. Grill, covered with grill lid, 2 minutes or until grill marks appear. Slide baking sheet under dough on grill, and reduce heat to medium. Spread dough evenly with peach chutney, leaving a 3/4-inch border. Top with prosciutto, onion, and goat cheese. Grill, covered with grill lid, 8 minutes or until cheese melts and crusts are lightly browned.
- Remove pizzas from grill, and sprinkle with black pepper. Brush edges of crusts with 1/2 tablespoon oil. Combine arugula and remaining 1 tablespoon oil in a bowl; toss gently to coat. Top pizza with arugula. Serve immediately.
