A Sweet Grilled Pizza with Grilled Fruit
You could call this grilled pizza an open face tart, because that is really what it is, except that by using a classic yeast dough, you get that great chewiness that you find in a savory pizza. Peaches can be used as well, but peel them first. Nectarines make it easy, just slice and you’re ready! The dulce de leche can be made or purchased to drizzle over this Grilled Nectarine Pizza.
- 8 ounce piece of pizza dough – risen and ready to use (may used purchased dough)
- 1 large firm but ripe nectarine, cut into ¼-inch slices
- 1 tablespoon sugar
- 1 ½ tablespoons finely chopped pecans
- 3 tablespoons dulce de leche, purchased or homemade
- ¼ cup crème fraiche, stirred until pourable
- Have your grill going at a high heat. If you have a temperature gauge, aim for 500°F. Have racks set for direct and indirect heat. Place a 13-inch or larger pizza stone on indirect rack to pre-heat for at least 30 minutes with top of grill closed.
- While stone is preheating, prepare fruit topping. Place sliced nectarine, sugar and pecans in a small cast-iron skillet (I use a 9-inch) and toss to coat. Place this pan on direct heat rack and cook, grill closed, for a few minutes or until sugar has melted, fruit has given off juice and fruit and nuts are glazed. Stir once or twice during cooking. Remove pan from heat source and set aside.
- When stone is pre-heated, pat or roll out dough on a lightly floured surface to a 10-inch diameter. Transfer to pizza stone. Close grill and cook for about 3 to 5 minutes or until bottom of crust is browning. Then, working quickly, arrange fruit, nuts and any juices evenly over dough and then drizzle with dulce de leche. Close grill and cook for about 3 minutes. Once top crust is browning and topping is bubbling, drizzle crème fraiche over pizza, close grill and cook for another minute or two more. Serve immediately, cut into wedges with a pizza cutter.