this grilled peach pesto pizza is the ultimate summer meal! topped with juicy grilled peaches, a savory vegan pesto, and lots of vegan mozzarella, perfect for summer nights.
I love putting fruit in summer dishes. It adds a delicious sweet touch and the grilled peaches are amazing on this pizza. Paired with the savory pesto and sakty vegan mozzarella it really is an incredible combo. Enjoy this grilled peach pesto pizza with a side salad and a delicious drink!
Things Don’t Always Go According to Plan…
So, I was making this pizza and had it already to go on my pizza peel when a disaster happened. I was pushing it into the pizza oven and it didn’t come off the peel. Even though I floured it really well it still stuck. So, I was trying to push it off and then things got worse. The pizza got squished and the whole thing became a mess. I was able to savage it but I did not intend for it to come out looking the way it did. In the end though it tasted great and that is all that matters.
Tips for Grilling Peaches
- Do not cut the peaches too thin. They will stick to the grill and then fall apart.
- Brush generously with oil. This will help them not to stick.
- Don’t put sugar. This will just burn.
- Don’t over cook. They should still be a little firm.
What Should I Eat with this?
Grilled Peach Pesto Pizza FAQ
- Can I make this gluten free? I haven’t tried making this crust gluten free but you can use 1:1 gluten free all purpose flour.
- Can I use a different fruit besides peaches? You could use nectarines or pineapple (even though I personally don’t like that).
- Any other ideas for toppings? Sure, vegan ricotta, balsamic glaze, arugula!
- What vegan cheese did you use? I use the Miyokos for pizza. You can also use one of my homemade vegan mozzarella recipes. Check out my cauliflower vegan mozzarella or my easy homemade mozzarella.
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Grilled Peach Pesto Pizza
Ingredients
Homemade Pizza Dough
- 3 cups (360g) all purpose flour
- 1 packet (2 ¼ teaspoons/7g) of instant yeast
- ½ teaspoon salt
- 1 tablespoon (12g) sugar
- 1 ½ tablespoons (22ml) olive oil
- 1 cup (240ml) warm water
Grilled Peaches
- Two large peaches about 18 ounces/500g cut into wedges
- 1 ½ tablespoons 22ml olive oil
Vegan Pesto
- 10-12 leaves fresh basil
- 1 tablespoon (8g) pine nuts
- 1 tablespoon (5g) nutritional yeast
- 1 tablespoon (15g) vegan parmesan
- 1 tablespoon (15ml) olive oil
- 2 cloves garlic
- 2 to 3 tablespoons (30 to 45ml) water
- Salt and red pepper to taste
Topping & Garnish
- 6 ounces (168g) vegan mozzarella shreds or small pieces
- Microgreens
- Fresh basil
- Edible flowers
Instructions
Prep dough
- Pour the flour, salt, and sugar sugar into a big bowl. You can prepare dough by hand or in a stand mixer. Use a paddle attachment or spoon to mix together.
- Pour in yeast and mix again.
- Add the olive oil and water. Begin to gently mix
- Once the dough comes together switch to a dough hook or use clean hands and a clean, floured surface begin to knead the dough. Knead the dough for about 5 to 10 minutes until it comes together.
- Form the dough into a ball. Place into an oiled bowl. Cover with a dish towel and set it aside for at least an hour or until it has doubled in size. I like to place mine in a turned off and shut oven.
Grill Peaches
- Either warm a grill up to a low temperature around 200°F (93°C).
- Cut the peaches into wedges, about 8ths. The wedges should be thicker.
- Brush with oil.
- Once grill is warm add the peaches.
- Grill about 5 minutes per side or until caramelization marks appear.
- When done, place in a bowl.
Make Pesto
- Into a blender all the ingredients and blend until smooth. Add any seasonings to taste.
Assemble Pizza
- If baking in an oven preheat oven to 450°F (232°C). If using a pizza oven put it on a high setting,
- Spread dough out onto a well floured surface,
- Spread pesto, add peaches and vegan cheese.
- Bake for 15 minutes or until crush is brown and cheese is melty,
- Garnish with fresh basil, edible flowers, and microgreens.
Video
Notes
- You can grill the peaches on a smaller grill if you prefer, like a George Foreman. You can also sauté them in a pan.
- If you have a nut allergy you can omit pine nuts and swap for sunflower seeds.
- Vegan mozzarella is from Miyokos
- Vegan parmesan is from Go Veggie
Did you try this recipe? Tag me on Instagram @plantifullybased to let me know how it went. If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
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