Grilled Peach and Brie Pizza
The perfect pizza for a warm summer night.
We order peaches from The Peach Truck every year and if you’ve never tried them, you need to. Especially when you can make this Grilled Peach and Brie pizza with them.
My husband and I love making homemade pizzas on the weekend. Not only do we get some quality time, but we also end up with a super delicious pizza creation! We typically stick to our usual – pepperoni, peppers, and onions. But we strayed from our usual this time, and I’m SO glad we did!
The grilled pizza crust is made of naan, a traditional Indian flatbread. I always use this trusty recipe from Half Baked Harvest for homemade naan (I just leave off the herbed garlic butter when using it as pizza crust). Naan is thin and crispy on the outside, yet soft on the inside. Naturally, it makes the ideal pizza crust. It takes a little bit of time to make, but trust me, it’s worth it.
Grilling this pizza takes its flavors to a whole new level. The sweet peaches get warm and slightly caramelized, the tangy brie gets melty, and the charred naan complements the fruity flavor so well. Cooking this pizza on the grill also means the whole pie just needs to be heated for about 5 minutes TOTAL, and you’re ready to dig in.
If you don’t have a grill, or if yours is currently covered in snow, have no fear! This recipe works just fine in a skillet over the stove, too. Just check out the section below labeled “Stovetop Instructions.”
I also love topping this pizza with ricotta cheese just before serving it. Ricotta has a pretty mild, sweeter flavor and its texture is light and airy. It adds the perfect creamy texture to balance out that crunchy grilled crust. And if you’re feeling EXTRA fancy, mix some honey with crushed red pepper flakes and drizzle it over top. It adds heat, sweetness, and such a complex flavor. I’m addicted to adding hot honey to every pizza I eat!
You’ve never tried a pizza like this, but once you do, I know you’re going to love it.
Grilled Peach and Brie Pizza
Equipment
- Grill
- Conventional Oven
Ingredients
- 1 large portion naan, *I used Half Baked Harvest's recipe. You could also use homemade or store-bought pizza crust.
- 1-2 fresh peaches, sliced
- ½ wheel brie cheese, cut into chunks
- fresh basil, for topping
- ricotta cheese, for topping
Instructions
Grilling Instructions:
- Start with Half Baked Harvest's Herbed Garlic Butter Naan recipe and prep naan as instructed. *(Linked in recipe notes).
- Set grill to medium-high heat. Grill raw dough directly on grill rack for 2-3 minutes per side until crispy. Keep the lid of the grill open.
- Lower heat to low. Remove cooked naan from the grill and top with Brie and peaches. Return to grill and let it sit for 2-4 minutes or until cheese is melted. Top with ricotta and basil before serving!
Stovetop Instructions:
- Start with Half Baked Harvest's Herbed Garlic Butter Naan recipe and prep naan as instructed. *(Linked in recipe notes).
- In a large skillet over medium-high heat, heat a little olive oil. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute. Bubbles will form. Flip and cook uncovered for another 1-2 minutes until naan is slightly toasted on the underside.
- Turn heat to medium-low. Remove naan from skillet and top with Brie and peaches. Return to skillet and cover with a lid for 2-3 more minutes or until cheese is melted. Top with ricotta and basil before serving!
Notes
- *https://www.halfbakedharvest.com/herbed-garlic-butter-naan/#bo-recipe – This recipe makes 8 small naan, but I divided the dough to make 2 large pizza crusts and 4 small naan. Store leftover naan in an airtight container for 3-4 days or freeze for up to 3 months.
- I left off the herbed butter and just used plain naan as my crust