8oz fior di latte or fresh mozzarella, torn into bite-sized pieces
4oz sliced prosciutto
2 cups baby arugula
¼ cup toasted, roughly chopped hazelnuts
Instructions
Pizza Dough: In a bowl, combine flour, yeast and salt.
With wooden spoon, gradually stir in water and oil, using hands if necessary, until ragged dough forms.
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic, adding more flour 1 tbsp at a time, if necessary.
Dough should be soft and supple, not dry.
Place in large greased bowl, turning to grease all over.
Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
In bowl, combine 2 tbsp of the oil, vinegar, salt and pepper.
Add peaches and toss to coat.
Reserving any vinegar mixture, place peaches on greased grill over medium heat; close lid and grill, turning and brushing occasionally with vinegar mixture, until browned and tender, about 6 minutes.
On lightly floured surface, stretch dough to about 16x12inch rectangle, using rolling pin if necessary.
Brush with remaining oil.
Place oiled side down, on grill; cook, uncovered, until bubbles form on top and bottom is grill marked, about 3 minutes.
With tongs, turn; close lid and grill just until no longer doughy underneath, about 1 minute.
Transfer to baking sheet.
Reduce heat to medium-low.
Brush grill marked side of pizza with pesto and top with grilled peaches and fior di latte.
Transfer to grill; grill, covered, until cheese is melted and bubbly and underside is browned, 5 to 8 minutes.
Carefully transfer to large cutting board.
Top with sliced prosciutto, arugula and hazelnuts.
Serve immediately drizzled with olive oil.
Serves 8.
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