|1||Pizza Dough Ball, premade (approx. 1 lbs.)|
|6-8||slices of Maple Leaf® Canadian CraftTM Apple Whiskey Bacon, cooked and diced|
|1-2||peaches, sliced 1/4” (1 cm) thick|
|1 1/2 cup||(375 mL) brie, diced|
|1 cup||(250 mL) mozzarella, shredded|
|6||basil leaves, torn|
|6 tbsp||(90 mL) olive oil|
PREHEAT grill to high heat.
CUT the dough ball into 2 equal pieces.
LIGHTLY flour the countertop and flatten 1 of the dough balls.
USE a rolling pin to roll the dough into a 12-16 inch round, rotating and stretching the dough as you go.
TRANSFER the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
OIL the grill grates and decrease the heat to medium.
PLACE the peaches on the grill and cook on for 3 minutes per side or until they begin to soften and caramelize.
BRUSH the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill.
CLOSE the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes.
BRUSH the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel.
TOP the pizza evenly with brie, peaches, mozzarella, bacon and basil.
CLOSE the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes.
USING the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.
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