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.