Originally published August 12, 2025
Summer Harvest Peach & Pesto Pizza
Summer Harvest Peach & Pesto Pizza 🍑🌿🔥
Round Two: Grill Redemption
Tonight was try #2 for making pizza on the grill. The first attempt? Let’s just say it was… memorable for all the wrong reasons. Then I found a guy on YouTube who shared the simplest fix ever: prepare the pizza on parchment paper! ✨ No more awkward transfers — just slide it onto the pizza stone and back again like magic.
No Time for Dough Drama
I hope everyone can suspend judgment here. 😅 I used canned pizza dough — no time for a homemade rise today. But from there, it was all fresh and fabulous.
Building the Base
First up: a thin layer of freshly made pesto 🌿 for a bright, herby foundation.
Next: creamy Gorgonzola (less intense than blue cheese, but still tangy) 🧀.
Then: a blanket of melty mozzarella for good measure.
The Peachy Star of the Show
Then came the peaches — oh, the peaches. Three perfectly ripe Palisade peaches, sliced thin so they’d caramelize just a bit on the grill. A sprinkle of super-sweet grape tomatoes 🍅 added juicy bursts of flavor.
From Grill to Glory
Onto the grill it went. Twenty minutes later, I pulled it off, scattered over crisp, chopped butter lettuce 🥬, and sliced it up.
The Final Touch
The pièce de résistance? Honey.
- For Mom: smooth, local honey for pure golden sweetness.
- For me: a drizzle of Mike’s Hot Honey for that sweet–heat kick.
Taste Test Verdict
The sweet. The savory. The salty. The juicy! Every bite had balance, with the lettuce grounding all those bright, bold flavors. And yes… Mom absolutely loved it.
Bon appétit! 🥂
Text-Only Recipe (Fallback)
Summer Harvest Peach & Pesto Pizza — Recipe (Text)
Yield: 4 servings
Ingredients
- Pre-made pizza dough
- 1 tbsp olive oil
- ½ cup basil pesto
- 4 oz mozzarella, shredded
- 4 oz gorgonzola, crumbled
- 8 slices bacon, fried & crumbled (optional)
- 3 peaches, sliced into wedges
- 1 cup cherry tomatoes, halved
- 2 cups chopped butter lettuce / baby kale / arugula
- Honey and/or hot honey, to taste
Instructions
- Preheat grill to 450°F with a pizza stone.
- On parchment, press/stretch dough into a 10–12 inch round/rectangle. (Dust peel with flour if using.)
- Spread pesto; top with mozzarella and gorgonzola. Add bacon if using. Arrange peaches and halved tomatoes.
- Slide pizza (with parchment) onto the stone. Bake 10–15 minutes until bubbly and browned.
- Slide off; top with chopped lettuce/greens. Drizzle with honey or hot honey. Slice and serve.
This Is Delicious! What Is It?
Summer Harvest Peach & Pesto Pizza
Ingredients
- Pre-made pizza dough
- 1 tablespoon olive oil
- 3 peaches, sliced into wedges
- ½ cup basil pesto
- 4 ounces mozzarella cheese, shredded
- 4 ounces gorgonzola cheese, crumbled
- 8 slices bacon, fried, crumbled (if desired)
- 1 cup cherry tomatoes, halved
- 2 cups butter lettuce, baby kale, or arugula
- Honey and/or hot honey, to taste
Instructions
- Preheat your grill to 450 degrees F.
- On parchment paper, use your hands to gently tug, pull and push the pizza dough into a rough 10-12 inch circle or rectangle. Dust your pizza peel with a generous amount of flour, if using.
- Spread the pesto all over the pizza crust. Top with mozzarella and crumbled gorgonzola.
- Sprinkle the bacon over top (if desired) and then arrange the peaches over the cheese, then with halved cherry tomatoes.
- Once your pizza oven is preheated, carefully slide your pizza from the peel and onto the pizza stone (or slide your pizza on parchment). Bake for 10-15 minutes or until the cheese is melted and bubbly.
- To remove the pizza, slide the peel under the pizza and pull the pizza out. Or, just slide parchment and pizza onto a tray. Top the pizza with chopped lettuce.
- Drizzle with your choice of honey and serve!
Recipe and photograph by Robert Meyers-Lussier