Grilled Corn and Peach Pizza

Grilled Corn and Peach Pizza

  • 3 ears corn, shucked
  • 2 large peaches, diced
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 12 ounces whole-wheat pizza dough, divided in half
  • 2 ½ cups ricotta
  • 5 slices prosciutto
  1. Heat an outdoor grill to medium high. Grill corn, turning occasionally until blackened in spots and tender, about 12 minutes. Transfer to a cutting board. When cool enough to handle, cut off kernels.
  2. Meanwhile, in a medium bowl, toss together peaches, balsamic vinegar, thyme, 1 tablespoon of the oil, salt, and pepper.
  3. Roll each dough half into a thin rectangle. Rub 1 tablespoon oil on each piece, lightly coating both sides. Grill turning once, until grill marks appear on both sides of the crust and dough is cooked through, about 10 minutes.
  4. Divide ricotta between pizzas and spread evenly. Sprinkle with corn and peach mixture. Tear prosciutto into small pieces and place on pizza. Serve immediately.
  • 455 calories
  • 23 grams fat
  • 44 grams carbs
  • 20 grams protein

peach-balsamic-pizza

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