There’s something about pizza Fridays in the Hamptons that just feels like summer. Gather your kids, your friends, and your dog, and make it a tradition to cook up some za. While optimally you would have the perfect outdoor pizza oven, any grill will do. Try these pizza recipes for your next dinner rotations.
Peach Caprese Pizza
Yields 1 pizza
While we love a classic combination (we’re looking at you, Ms. Margherita!) sometimes you just feel like taking it to the next level. That’s where the peach caprese pizza comes in. Perfect for your next meatless Monday, the caprese’s summery flavors and easy assembly might make this your new favorite pie.
Ingredients
Pizza dough, homemade or store-bought
4 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon dried basil
2 cloves of garlic, minced
1 tablespoon dried rosemary
5 oz mozzarella, sliced thin
1/3 cup ricotta cheese
1/2 cup asiago cheese, shredded
2 ripe peaches, pits removed & thinly sliced
8–10 fresh basil leaves, torn into small pieces
1/4 cup balsamic glaze
Directions
Preheat your grill to medium high. On a piece of parchment paper, roll out your dough into a 12-inch circle. You want the dough fairly thin, but make sure to keep a thicker edge for a fluffy, thick crust.
Brush the dough lightly with flour. Using a pair of scissors, cut off any excess parchment paper, leaving only about an inch of paper surrounding the dough. This will prevent the paper from burning and sticking to your pizza.
In a small saucepan over medium high, heat olive oil. Once hot, add the garlic, red pepper flakes, dried basil, and dried rosemary. Cook until the garlic is softened and fragrant. Next, brush the olive-oil mixture onto the dough, covering the entire surface.
To assemble the pizza, first lay down a layer of mozzarella and asiago. Then, add the sliced peaches, basil, and dollops of ricotta by the spoonful.
Once the grill is hot, gently slide the pizza with parchment paper directly onto the grates. Close the lid and let cook for 2-3 minutes before uncovering. Once the dough begins to crust slightly on the bottom, use a pair of tongs to slide the parchment paper out from under the pizza. Discard the parchment paper. Let cook uncovered for a few more minutes until the cheese is melted and the dough is cooked through and crisp. (Watch it closely, as the bottom can burn very quickly.)
Remove from grill with tongs or a large spatula and drizzle with balsamic glaze. Let sit for about five minutes before cutting, then serve.
White Truffle Burrata & Prosciutto Pizza
Yields 1 pizza
Just like its peachy counterpart, this pie is the definition of extra. Each flavor is enhanced by the next, and only further enhanced when paired with a glass of rosé. Crispy prosciutto takes the place of typical pepperoni, and the creamy/spicy burrata outperforms mozzarella on any day. Here’s how you make it.
Ingredients
Pizza dough, homemade or store bought
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon dried basil
2 cloves of garlic, minced
1 tablespoon dried rosemary
1/2 cup pizza sauce
8 oz or 2 balls of burrata
3 tbsp white truffle oil
12 oz prosciutto
1/2 cup loosely packed arugula
3 tbsp hot honey
Salt and pepper to taste
Directions
Follow the same dough preparation instructions as the recipe above.
Preheat your grill to medium high. On a piece of parchment paper, roll out your dough into a 12-inch circle. You want the dough fairly thin, but make sure to keep a thicker edge for a fluffy, thick crust.
Brush the dough lightly with flour. Using a pair of scissors, cut off any excess parchment paper, leaving only about an inch of paper surrounding the dough. This will prevent the paper from burning and sticking to your pizza.
In a small saucepan over medium-high, heat olive oil. Once hot, add the garlic, red pepper flakes, dried basil, and dried rosemary. Cook until the garlic is softened and fragrant. Next, brush the olive oil mixture onto the dough, covering the entire surface.
For assembly, spoon the pizza sauce over the dough. Be sure to cover the surface evenly, avoiding the edges. Crumble the burrata over the sauce, spreading the filling around evenly. Next, arrange the prosciutto and arugula over the burrata. Season lightly with salt and pepper. Lastly, drizzle 2 tbsp of the white truffle oil over the dough.
Once the grill is hot, gently slide the pizza with parchment paper directly onto the grates. Close the lid and let cook for 2–3 minutes. Once the dough begins to crust slightly on the bottom, use a pair of tongs to slide the paper out from under the pizza. Discard the parchment paper. Let cook uncovered for a few more minutes until the cheese is melted and the dough is cooked through and crisp. The bottom can burn very quickly, so keep an eye on how things progress.
Remove from grill with tongs or a large spatula. Drizzle with the rest of the truffle oil and hot honey. Let sit for about five minutes before cutting, then serve.
