Peach, Blueberry, Gorgonzola and Toasted Walnut Grilled Pizza Salad


When the weather is sweltering, the last thing I want to do is turn on the stove. I don’t think it’s even about the stove really heating up the kitchen that much, especially in air conditioned homes; I think it’s more of a mind thing than a real thing but it is also my thing! So, how do I cook? Well, to the grill I say! I will attempt to grill anything and have gone so far as to grill a turkey over the holidays and did a pineapple upside down cake this spring so the notion of grilling a pizza is not a big deal. I’ve used flatbread and focaccia but also love using real dough and I’m not ashamed to admit I always purchase pizza dough; the ease of use let’s me put my time into being creative with toppings.

basil

I hadn’t had a red sauce, meat heavy pizza for years until recently when Terry, the guy part of the couple I’m living with right now, insisted. It is so not my thing and it was funny; after getting used to some of my veggie creations he even said he did not like it as much as he had anticipated. So I go with what I would make for myself and cross my fingers that he can handle it. He was a bit more anxious about this one than others but it had basil which he loves so he took a chance and it got an enthusiastic two thumbs up. How can you NOT like peaches, blueberries, basil, toasted walnuts and Gorgonzola cheese?

Years ago I recall my first visit to a California Pizza Kitchen and how much I loved a pizza with pear, walnuts and Gorgonzola. They don’t have that pizza anymore and I don’t have pears but I thought fresh, in season peaches would be a better choice now anyhow. Making a pizza at home with a ready made crust is so easy; it’s a great quick meal and we enjoyed sitting outdoors with a nice glass of wine and this pizza in hand. This particular pizza is a combination pizza and salad…I think the perfect one dish meal!

margarita pizza

I’ve planted some basil plants in a large pot on the back patio and they are going nuts; when they first started to sprout enough leaves to have a mini harvest, I could not wait to make a Margherita pizza with basil, tomatoes and fresh mozzarella; one of our all time favorites. Now that we’ve had enough of those from the grill to make me want to say ‘STOP!’ I wanted to try something else.

Is was so easy; I pretty much followed the directions on the Pillsbury website but modified mine just a bit.

Preheat the Grill. Get your grill going on high and then unroll the dough onto a piece of foil that has been oiled with canola oil. I did that part inside and put the foil and dough on a cookie sheet and then carried it outside to cook it.

dough-on-foil

Put the dough on the Grill. Flip the dough on the foil onto a hot, oiled grill; peel off the foil and turn the heat down and let it cook for 5-6 minutes, taking care not to burn the bottom.

pizza-peeling-foil

Turn it over and cook the bottom. Once it’s cooked and has some char marks like the photo below, flip the dough over and cook the other side for just a minute or two and then remove the pizza dough from the grill keeping the bottom on the bottom as it will be cooked more after toppings go on. (I put mine back onto the foil lined cookie sheet I started with).

pizza-grill-marks

Add Toppings and Cook the Pizza. I decided to cook mine a bit different than the Pillsbury site indicated; mostly because the grill is so hot and I didn’t want trying to handle it with a bunch of toppings to be a problem so I put the semi-cooked dough back on the foil that I had put back onto the cookie sheet. I then put on my toppings that I wanted grilled which included mozzarella cheese, peaches, basil and half of the Gorgonzola cheese. I slid the cookie sheet onto the burner for just a couple of minutes until the underside of the dough had browned and the cheeses had melted.

pizza-with-toppings

Take it off the grill. Once the bottom was browned and the cheese melted, I removed it from the grill and let it cool a bit and then added salad greens, blueberries, toasted walnuts and more Gorgonzola. Divine? Oh yeah…even my wary male friend devoured it; I should have made two!

peach-pizza2

It was easy, it was fresh and it was fast. Not enough for you? Can you say, ‘Cleanup is a breeze?’ I honestly think this should be a weekly staple for you too; I’ve become so hooked on grilled pizza that I’ll stand outside in the snow and make them. Try it, you’ll see. But save me a slice, OK?

Peach, Blueberry, Gorgonzola and Toasted Walnut Grilled Pizza Salad
 
Prep time
Cook time
Total time
 
Serves: 3-4 servings
Ingredients
  • 1 Pillsbury Pizza Crust (I used Artisan Wheat)
  • 1 cup shredded Mozzarella cheese
  • 3 large peaches, sliced
  • Large bunch of basil (I used about 30 leaves)
  • 6 oz Gorgonzola cheese
  • 4 oz blueberries
  • 4 oz toasted walnuts
  • Mixed Greens
  • Olive oil and balsamic vinegar for dressing (optional)
Preparation
  1. Preheat the Grill. Unroll the dough onto a piece of foil that has been oiled with canola oil. (I did that part inside and put the foil and dough on a cookie sheet and then carried it outside to cook it.)
  2. Flip the dough on the foil onto a hot, oiled grill; peel off the foil and turn the heat down and let it cook for 5-6 minutes, taking care not to burn the bottom.
  3. Once it’s cooked and has some char marks, flip the dough over and cook the other side for just a minute or two and then remove the pizza dough from the grill with the semi cooked side on the bottom. (I put mine back onto the foil lined cookie sheet I started with).
  4. Top with mozzarella cheese, peaches, basil and half of the Gorgonzola cheese. Put the cookie sheet back on the grill for just a couple of minutes until the underside of the dough had browned and the cheeses have melted.
  5. Remove the pizza from the grill and let cool for 5 minutes. Top with salad greens, toasted walnuts, blueberries and the remainder of the Gorgonzola cheese Sprinkle with some olive oil and balsamic vinegar if desired.
  6. Cut into squares and enjoy!

Pillsbury LogoWith summer here, Pillsbury knows you and your family want to enjoy the outdoors as much as possible. So at your next BBQ, why not grill pizza for a family fun night.
Go to http://www.pillsbury.com/Cooking-Occasions/Occasions/Outdoor-Eating/How-to-Grill-Pizza

Disclosure: Compensation was provided by General Mills via Glam Media.
The opinions expressed herein are those of the author and are not indicative of the opinions or positions of General Mills.

Comments

    • Creative Culinary says

      Thanks so much Karla! Come visit. Moving in 5 weeks to new home in Castle Rock. Itty bitty yard but it will have a porch and a kitchen. All I need now. :)

    • Creative Culinary says

      I explained to my daughter it was sort of an upside down salad when she could imagine pizza on the grill with fruit and lettuce. Ah…she got that and now she wants me to make one for her too!

  1. says

    Oh Barb, the basil is amazing as is this pizza! A fruit pizza on the grill?! What is better on a hot summer evening than that. I just love it! And so perfect with gorgonzola! I’ll be they are just thrilled you are living there to cook for them!

    • Creative Culinary says

      Yes! And thanks Greg…family now begging for more; funny how that goes. First ‘no way’ and now ‘way more.’ :)

    • Creative Culinary says

      I know, right? Really about as low cal as a pizza can go if you ask me and yet so yummy the notion of low cal is not what you think. I’m getting a bit obsessed about grilled pizza!

    • Creative Culinary says

      Thank you Ashley; you know it’s really just a salad with a cheesy bread companion on the bottom…and we LOVED it!

    • Creative Culinary says

      I can’t not lie Liz…my mind was on pears but with peaches in season and so amazing it quickly changed its’ mind!

    • Creative Culinary says

      I’ll make bread on the weekend but I usually work at the ‘real’ job til 6pm or later; sometimes the ease of a packaged product is the only way I can make a dish like this doable during the week. Either way; it’s the topping that always make it or break it for me and these were a great blend of fresh ingredients that we really loved.

  2. says

    Barb, you had me at, “…peaches, blueberries, basil, toasted walnuts and Gorgonzola cheese” on pizza…let alone, a homemade GRILLED pizza! I am in love with this recipe! Not only for the ingredients (an easy store bought pizza dough when we’re pressed for time in the summer and want to spend less time in the kitchen) and the fresh ingredients to include basil (from your gorgeous plants!), BUT…your awesome grilling technique! I am SOLD. Love how you started with foil, then grilled each side for a perfect char, then back onto foil and cookie sheet (for ideal insulation) for just enough heat to melt the cheese and warm the toppings without burning the crust. Could grilling pizza BE any easier? (In my best Chandler Bing voice, hahaha!) Honest and truly, B…you have outdone yourself! I think you changed some culinary lives, too. BRAVO! *mwah!* xo
    Stacy | Wicked Good Kitchen Most Recent Post: Mom’s Homemade Tart Cherry Pie Filling

    • Creative Culinary says

      I could actually hear Chandler Stacy…and no, it could not! We do a lot of summer pizzas like this…just no sense in heating up the stove if you ask me. Thanks for your kind and EXUBERANT comment!

    • Creative Culinary says

      Thanks Laura; we just loved it. Why bother with tomato sauce and pepperoni when there are so many other things that are good with bread and cheese…right? :)

  3. says

    Oh, Barb, those peaches look wonderful! I just made pizza on the grill for my first time the other night. My parents are visiting and may have been skeptical when I said I was grilling the pizza– dough and all– but I gave it a try with homemade dough and the usual toppings. We gobbled it up! My dough was a bit thick and I like the ease of your Pillsbury solution. Will try that next time.
    Holly Most Recent Post: Brown Butter Bundt with Salted Caramel Icing for#BundtaMonth July

    • Creative Culinary says

      Two things I have no trouble using that are ready made are pizza dough and pie crust. While I might on a very rare occasion make my own, time seems to work against that and I know that the REAL taste of the end result are the toppings and fillings. With little kids around Holly I would say you MUST try this. I used the Artisan Wheat for this pizza; it was delish.

  4. says

    Terrific way to use peaches! I’ve not done grilled pizza and should – I love the toppings you can use when you make your own pizza. Our problem is we live really close to 3 great pizza places, so takeout is always so tempting! This looks spectacular, though – thanks so much!
    john@kitchenriffs Most Recent Post: Peachy Cream Shortcake

    • Creative Culinary says

      Well John, this is even faster than takeout and sure to result in YOUR perfect pizza. Get to it!! :)

  5. says

    Hope the summer is treating you well, Barb! I’m having fun catching up on your posts. I love the idea to combine all of those great summer flavors into a salad on a pizza! With the toasty temperatures, I haven’t been heating up the pizza stone as much since it makes the house so warm. I’ll have to give grilled pizza a try soon!
    Simply Sweet Justice Most Recent Post: Forbidden Black Rice

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