Grilled Peach and Prosciutto Pizza

Grilled pizza season is here and I’m kicking it off this season with a Grilled Peach and Prosciutto Pizza loaded with plenty of basil + fresh mozzarella because why not!

Grilled Peach and Prosciutto Pizza from (@whatsgabycookin)


Grilled Pizza is an art. It puts almost all other pizzas to shame except for those that are made in a wood burning oven. But since wood burning ovens are NOT common, let’s master the art of grilled pizza so we can chow down on it all summer long. Grilled pizza dough is basically perfection. It gives the dough that extra punch of flavor from the grill and makes the bottom of the crust perfectly crispy!

I’ve done a grilled pizza or two before - but this year I’m upping the ante with grilled crust AND my fav stone fruit - fresh peaches. There’s some fresh mozzarella on there too. Basil because it enhances just about everything. Prosciutto to give it a salty bite. And a garlic olive oil mixture to bring it all together. Grilled Peach and Prosciutto Pizza is THE perfect summer pizza pie and I know you guys will love it!

Grilled Peach and Prosciutto Pizza from (@whatsgabycookin)

Grilled Peach and Prosciutto Pizza

Author: Gaby Dalkin
5 from 6 votes
We're grilling pizza and loading it up with the perfect summer toppings like peaches, mozzarella and salty Prosciutto!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4 people


  • 1 pound store bought pizza dough
  • Extra-virgin olive oil for drizzling
  • 3 cloves garlic thinly sliced
  • 1-2 cups fresh mozzarella
  • 1 peach cut into super thin wedges
  • 12 thin slices prosciutto cut in half
  • cup fresh basil
  • Reduced Balsamic to garnish optional


  • Prepare a gas or charcoal grill to high heat.
  • Shape the dough into 2 medium pizzas while on a clean floured surface. Let the dough sit for 5 minutes and then re-form to make sure it's as big as you'd like. Place the pizza dough on a lightly floured rimless baking sheet, or pizza peel.
  • Brush one side of the dough with olive oil. Transfer the dough, olive oil side down, to the grill. Grill the dough for about 2 minutes with the lid closed. Drizzle the top side with olive oil. Using a pair of tongs flip the dough over onto the other side and cook for about 2 minutes more. The dough should be golden brown with grill marks on both sides.
  • Once the dough is cooked, remove it from the grill and place it back onto the baking sheet or pizza peel.
  • Brush more olive oil over the pizza and sprinkle with garlic. Arrange the mozzarella on top and place back onto the grill until the cheese has melted.
  • Using tongs or a peel, remove the pizza from the grill and top with sliced peaches, prosciutto, and basil. Drizzle with oil and season with salt and pepper as needed. Drizzle with reduced balsamic if desired. Slice and serve immediately.


If you have extra time, make your own pizza dough. But either way you go, it's still amazing!

Nutrition Information

Calories: 483kcal | Carbohydrates: 60g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 1160mg | Potassium: 129mg | Fiber: 2g | Sugar: 10g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 152mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!



  1. I'm making this tonight. I plan to grill the peaches first and let them set while the crust grills. I also plan to use burrata instead of fresh mozz, as the middle will make a sort of a "sauce". Adding some arugula dressed w/ lemon, salt and pepper as well. The name is a bit misleading, as many have noted, but I think this will work beautifully. Thanks for the inspiration!! 🙂

  2. I am confused - the title is "grilled peach" but the peaches are not grilled? Put on at room temp?

    I feel like I am missing some details - thanks!

  3. 5 stars
    This is one of my new favs to make this summer! I loved it the first time I tried it, but I had trouble melting the cheese without burning the crust. The second time I made it, I broiled the pizza in the oven to melt the cheese and then added the other toppings and broiled them. Both ways I made it were SO good!

    1. Can I make this on a flat non stick grill pan That I just bought, on my stove burner? Thank you looks so good! I will drizzle some honey also on top once cooked!

  4. 5 stars
    This was the first grilled pizza I’ve ever made. I was nervous about cooking the dough on the grill but it was the best pizza I’ve ever had!! The peach, prosciutto, cheese and balsamic combo is divine!!

  5. 5 stars
    These flavors!!! First time grilling pizza, I was nervous because it was one of my first time grilling in general too but everything came out so good. My mom and I just devoured it and I had to come back on here to say how good it was and print this recipe out for safe keeping. Thank you Gaby! Seriously never disappoint. Can't wait to make this again for friends to impress them 😉

5 from 6 votes

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