grilled spinach, peach, and arugula pizza
Peaches are one of my favorite summer fruits, and we bought South Carolina peaches today at Oasis, our local global market. The spinach and arugula were picked from our garden.
Start with grilled pizza dough, and a charcoal fire on one side of the grill only (for indirect heat), cook dough over the coals until bottom is lightly browned and crisp, rotating as necessary for even browning. The dough will form bubbles as the yeast produce carbon dioxide. Flip dough over (the cooked side is now the top of the pizza), flatten the air bubbles, move off the coals, and coat dough with olive oil. Add crumbled chevre.
Move the dough back over the coals and rotate to cook the bottom evenly. Once the bottom is browned, move dough over to indirect heat and add spinach, arugula, and 1-2 chopped peaches that have been tossed with extra virgin olive oil, fresh lemon juice, and salt and pepper.
Close the grill and let greens wilt and peaches warm through, 2-5 minutes. If you’re feeling inspired, grill the peaches while the dough is cooking before adding them to the greens mixture.
Serve with balsalmic vinegar and fruity hot sauces as condiments.
Bon appétit!
Wine pairing: Viognier, with its varietal descriptors of peach and apricot, and its floral aromas, would be perfect with the peaches in this recipe. Virginia wineries are producing some fabulous Viogniers. Rose or Albarino would also pair well with this pizza. Cheers!
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