Grilled Peach and Ricotta Pizza with Basil and Honey
Whether using charcoal or gas, Steven Satterfield's peach and ricotta pizza makes the most of the summer's bounty with a little imagination.
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Cooking tools:
- Pizza stone
- Grill
- Pizza peel
- Rolling pin
- Pastry brush
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Plastic wrap
- Chef's knife
- Cutting board
- Baking sheet
- Oven
Ingredients
- Dough for 1 (12-inch) pizza (recipe follows)
- 2 medium firm-ripe peaches, rinsed, halved, and pitted
- 2 tablespoons olive oil (plus more for brushing)
- ½ to ¾ cup fresh ricotta cheese
- ½ teaspoon flaky sea salt
- 6 to 8 basil leaves, torn
- 4 to 5 tablespoons honey
- Black pepper
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