This Peach and Heirloom Tomato Pizza is so easy to make, and the best way to put that seasonal produce to good use. Grab some store-bought dough, pesto, and Lite House delicious Simply Artisan Gorgonzola Cheese Crumbles to make this perfect pie. The rich and creamy flavors of the cheese and a drizzle of honey balsamic really take it over the top.
Heat grill to about 500 degrees (high direct heat). Separate dough into 2 equal sized balls.Place dough on a floured surface and roll out to 10- 12 inches in diameter.Using a paper towel lightly grease grill with oil and then slide dough onto hot grates using the bottom of a baking tray or pizza peel.Close the lid and grill pizza dough for 2 minutes. Remove pizza dough, and place on a flat surface grilled side up.For each pizza dough, spread on 3-4 tablespoons of pesto then top with 4 oz. of mozzarella and 2 oz. of Litehouse Simply Artisan Gorgonzola Crumbles.Top with half of the tomato and peach slices. Sprinkle with salt. Place back onto the grill and cook with the lid closed for 3-4 minutes until the cheese is melted.Remove from the grill, drizzle with honey balsamic glaze, and top with fresh basil.To make balsamic glaze, simmer together balsamic vinegar and honey on medium heat until reduced by half (about 10 min). Season with salt.