Recipe by Lauren Lombardi, Grilling pizza with sweet peaches, bresaola and burrata | Photography by David Benthal
August is prime time at our North Fork farm stands, allowing us to prepare a meal that’s nothing fancy; just good, genuine dishes that make the most of the summer season’s spectacular bounty.
Farm stands are full of produce grown in the right way and picked at the perfect time. Most notably, sun-warmed peaches, which were the inspiration when deciding what to highlight in this month’s Farm Stand to Plate recipe.
Juicy, sweet peaches, salty bresaola, creamy burrata, peppery arugula and bright, herby pesto are all ingredients that taste best when treated simply.
This kind of easy, seasonal cooking leaves plenty of time for another cool drink, another story, more smiles and more sweet summer memories.
Grilling pizza with sweet peaches, bresaola and burrata
- 1 store made pizza dough (about 1 – 1.5 lbs.) room temperature
- 1/4 cup basil pesto
- 2 ripe peaches, pitted and sliced
- 12 thin slices of bresaola
- 1 container of burrata cheese (can sub with fresh mozzarella)
- 1/2 cup fresh arugula
- 6 basil leaves, torn
- flaky sea salt
- ground black pepper to taste
- balsamic glaze, for drizzling
- extra virgin olive oil, for drizzling
Heat grill to high. Brush the peach slices and grill grates lightly with oil. Grill peach slices, flipping, until caramelized, about 2 minutes per side. Set aside.
With the pizza dough at room temperature, cut the pizza dough into four separate pieces. Work each piece, one at a time, into an 8- to 10-inch oval or round.
Place the pizza dough on the hot grill until it has distinguished grill marks, about two minutes. Using tongs, flip and then spread a layer of pesto. Add dollops of burrata cheese, grilled peaches and sliced bresaola. Close the grill for one minute to meld the flavors. Remove from the grill, sprinkle with sea salt and black pepper, a handful of arugula, a drizzle of balsamic and top with torn basil. Serve immediately. Repeat with the three remaining pizzettes.
Grilled pizza is a favorite at our house in the summer, utilizing the grill outside and keeping the kitchen cool. Feel free to make your own pizza dough or purchase one from your favorite pizza place. Bresaola is used here for its delicate and aromatic notes, prosciutto can be substituted as well. Topping choices are endless. The best part: it’s fun!
Invite friends over, have them make their own personal pie and enjoy an evening outside that never seems to end.