Peach, Parmesan, and Crisp Prosciutto Pizzas
Fruit on grill bread might seem like an odd idea, but this combination of sweet peaches, parmesan, and salty prosciutto will win you over.
Serves: Serves 4 to 6 as an appetizer
- 6oz (175g) very thinly sliced prosciutto
- 1/4 cup extra virgin olive oil
- 1 teaspoon minced fresh garlic
- 1 recipe Grill Bread, shaped into 4 rounds but not cooked
- 2 ripe but firm peaches, halved, pitted, and sliced thin
- 3/4 cup grated parmesan cheese
- 2 tablespoons roughly chopped fresh basil
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
- Put the prosciutto slices on the grill directly over the coals and cook until just crisp (about 1 minute). Set aside.
- Combine the olive oil and garlic in a small bowl and mix well. Brush the bread rounds on both sides with garlic oil, then place on the grill directly over the coals and cook until nicely toasted and brown on one side (about 4 minutes). Flip the bread over and arrange the grilled prosciutto and some of the peach slices on each one. Season lightly with salt and pepper and scatter the cheese on top, then invert a foil pan over the pizzas and continue to cook until the cheese starts to melt (3-4 minutes more).
- Cut the pizzas into wedges with a large, sharp knife, drizzle with some of the remaining garlic oil, then arrange on a platter, sprinkle with basil, and serve.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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