Categories: Grilling
Ingredients
- Flour, for rolling the dough
- 1 lb. pizza dough
- 1/2 cup refrigerated pesto
- 4 oz. goat cheese, crumbled
- 2 oz. thinly sliced prosciutto
- 1/2 large peach, thinly sliced
Directions
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Using floured hands, divide the dough in half. Roll each half into a ball. Let sit out for 1 hour.
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Build a campfire; set a grill grate on top. Heat a large cast-iron skillet on the grate.
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On a lightly floured surface, stretch or roll 1 ball of dough into a 12-inch round. Transfer to the skillet. Cook just until the crust begins to brown, about 2 minutes. Flip the crust and spread with 1/4 cup pesto. Top with half the cheese, half the prosciutto, and half the peach slices.
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Cover the skillet with heavy-duty foil. Cook until the crust is browned and crisp on the bottom, the cheese is melted, and the prosciutto and peach slices are heated through, about 10 minutes.
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Using a spatula, transfer the pizza to a cutting board and cut into wedges. Repeat with remaining ingredients.