Easy Peach and Brie Grilled Pizza Recipe

Have you ever tried grilling your pizza? If not, you need to give it a try! Grilling your pizza keeps the heat outside and gives the crust that delicious, slightly smoky flavor you just can’t get from the oven. Fire up the grill and try this easy Peach and Brie Grilled Pizza the next time you’re craving a light, flavorful dinner that’s a little outside the pizza box.

Like a leveled-up app, like this pizza? You’ll love these Bite-Size Goat Cheese Balls.

Road Trip

Our family headed out of town for a float trip in Arkansas. You ever been to that part of the country? Bea-u-tiful! We would have loved to have a huge trout nosh, but the fishing gods were not with us that weekend. The four trout the guys caught were decadent, fresh, and delicious. I’ve never had trout that fresh! They made the perfect little appetizer before these pizzas came hot off the grill.

Does anyone else travel with their cooking equipment? Just me? My husband grumbles when he’s having to find space in our – loaded to the gills – vehicle. However, he is quite happy when he’s filling his belly with the good eats. Here is a pic of me and the equipment I brought for our weekend away. A pizza spatula is a handy tool for getting those hot babies off the grill, or oven (if not using a pan).

The Pizza

Pizza is a fun food! It’s usually enjoyed with friends and family because it can feed a crowd. AND it’s customizable, which is a Godsend when you have picky eaters (can I get an Amen from the back?). I make a batch of pizza dough and divide it into fourths. If we have family or friends over, we’ll make 2 to 4 pizzas. If it’s just our family, I’ll freeze half of the dough for another time.

We always make a cheese pizza for the kiddos. For the adults, it’s usually a different variety. This Peach and Brie Grilled Pizza is a new one in our repertoire, and let me tell you, it’s one we’ll come back to often. It’s sweet from the fig spread and peaches, savory from the Brie and arugula, and just the right amount of fancy without being fussy. It’s dinner and dessert wrapped up in one!

Pizza doesn’t have to be all fatty meats and mountains of cheese. You can make it a little healthier without sacrificing the good stuff! Start with a healthier dough or crust, add some veggies—or, in this case, fruit—layer on a little cheese, and you’ve got yourself a pizza that’s full of flavor without going overboard.

Health Benefits

Peaches

Peaches have so many health benefits! According to an article by Alina Petre, MS, RD (NL) on Healthline.com peaches are packed with:

• Nutrients
• Antioxidants
• Vitamin
• Minerals

Peaches help your gut, your skin, and your eyes. It’s not just carrots that help your peepers. According to WebMD, “An antioxidant called beta-carotene gives peaches their pretty golden-orange color. When you eat it, your body turns it into vitamin A, which is key for healthy vision”.

Brie

And now the best part… cheese. I love the cheese. All the cheese. Unfortunately, most cheese is high in fat, and in Brie’s case, higher in sodium too. Brie is so creamy and delicious. This is a treat recipe. Watch your fat and sodium consumption on the day you are making this recipe. Or pair a few small pieces with a large salad, so you don’t go back for seconds…because you will want to!

Brie is a high fat cheese that packs as much protein as a medium egg in just 1 ounce (28 grams). It also offers sizable amounts of vitamin B12 and riboflavin.

SaVanna Shoemaker, MS, RDN, LD at Healthline

According to Nicki Wolf at Livestrong.com, “One ounce of Brie cheese provides you with approximately 5 percent of the selenium and phosphorus your body needs every day. Selenium in your diet serves as an antioxidant, warding off damage from environmental and free radical attacks.” In moderation, enjoy tangy creamy brie. It provides protein, vitamins, and minerals. You don’t need to tell me twice.

The Pizza Dough

“Oh no, CARBS”! Don’t fear the carbs, embrace them! Your body needs carbs to keep going. There are plenty of healthy options for pizza dough or pre-made crusts. Let’s talk about a few:

• Veggie Based Crusts: Cauliflower crust recipes have been around for awhile. I have also seen recipes for broccoli, zucchini, sweet potato, chick pea crusts. Usually they contain the veg, an egg & cheese to bind it together and some spices. If using one of these crusts, you will need to keep it on a pizza stone meant for grills, or aluminum foil when grilling it. The veggies are too tender to withstand the grate gaps of the grill.
• Fat Head or Cloud Bread Crusts: These crusts are cheese based. They typically have cream cheese and mozzarella, along with an egg, almond flour, and spices. These are delicious, however, higher in fat. Be mindful of your portion sizes, and your fat intake throughout the day.
• Gluten Free Dough: There are some great gluten free pizza dough recipes out there. As well as, gluten free pizza dough mixes. For this Peach & Brie Pizza Recipe I used Domata Pizza Dough mix. This dough was so easy to use, came together great, AND held up on the grill. There is no yeast in this formula, so no waiting for the dough to rise, and no kneading. Make and go! It is higher in sodium, watch your salt intake.
• Almond Flour Tortillas: My sister-in-law uses these on the regular for her pizzas. She doubles them up for a sturdier crust.
• Pre-Made Pizza Crusts: There are so many options for healthy pre-made pizza crusts. Check out the freezer section at your local health market. The deli department also usually has an array of whole grain flat breads or pita bread that would work great too.
• Whole Wheat Dough: You can always swap out all or some of the white flour in a pizza dough recipe for whole wheat flour. This will give you more nutrients over the 100% white flour version. I like to use Bobby Flay’s pizza dough recipe. For the 4 cups of flour, I use 1-1/2 cups all purpose – 1-1/2 cups whole wheat – 1 cup almond flour. If making your own dough, allow time to rise, usually 1 hour and an additional 10 minutes to rest.
• Sourdough Discard Dough: This is my new favorite! If you’re an occasional sourdough baker—or you’re feeding that starter like it’s your full-time job—don’t let that discard go to waste. Put it to work in your pizza dough! Sourdough discard adds a delicious tangy flavor and gives you some of the benefits of sourdough fermentation, all while putting that leftover starter to good use. It’s a win-win in my book. I follow Taste of Lizzy T’s sourdough discard pizza dough recipe.

Making Your Own Dough

If you are venturing out on making your own dough, here are a few pointers when grilling:

• Grab your bestie and make it fun. It’s handy to have a friend help. Team work makes the dream work.

• For regular dough: Stretch, don’t roll! I used to grab my rolling pin every time I made pizza dough, but I’ve since learned that rolling it out presses all those little air pockets right out of the dough. And those little pockets are what help give you that light, airy crust. Instead, use your fingertips to gently press and stretch the dough from the center outward, leaving the edges a little thicker. Then pick it up and gently stretch it between your hands, turning as you go. It doesn’t have to be perfectly round—this is homemade pizza, after all! The less you mess with the dough, the more of that airy goodness you’ll keep.

• For gluten free dough: roll out and place on a piece of aluminum foil for dough delivery. Since there isn’t any gluten in the dough, it isn’t stretchy, and will break easy. Once at the grill, place the dough on the grill by invert the aluminum foil, and placing the dough on the grates (aluminum foil will now be on the top now). Peel off foil, and grill.

• Once your dough is grilled and slightly sturdy on one side, it’s ready for toppings. Flip it over, put your toppings on the side that was touching the grill grates. Doing so will get you a crispy crust, and prevent the crust from getting charred.

The Secret’s in the Sauce

One of my go-to favorite ingredients for a charcuterie board is Dalmatia Fig Spread. It’s kind of like a jam—fruity, thick, and sweet—but because it’s made with real figs, you get those little fig seeds that add the slightest bit of a snappy texture. SO. GOOD. And let me tell you, Dalmatia Fig Spread and Brie are a match made in heaven. Dalmatia offers several spread options, but I’ve only tried the Original and the Orange Fig (also, so dang good!). I’m sure another fig spread would work just fine, but this one is so tasty…FACTS!

It is thicker than a typical pizza sauce. Use the back of a spoon to spread a thin layer on the crust when making this peach and brie grilled pizza.

You can typically find this delicious condiment at Sprouts, Whole Foods, or sometimes your local grocer stocks it in their deli department with the specialty cheeses. Get it. And enjoy it in this recipe, and on your next charcuterie board, or just slathered on some soft, ripe cheese that is begging for a bit of sweetness.

Toppings

After a thin layer of the fig spread is on the pizza crust, time for the goods. Place thinner sliced peaches down first. Then, top with slices of brie.

Brie is a creamy, soft cheese. Keep it in the fridge until ready to cut. The best knife to use to cut this cheese is a cheese knife with the holes in the blade.

Finishing Toppings

Balsamic Reduction

One will think this pizza is ready to eat, right when you take it of the grill….but wait. Not so fast! It needs two more toppings to make it sing. When your pizza hits the grill, start reducing balsamic vinegar on the stove top. Or if you have a fancier grill, with a side burner: make it there, fancy pants.

Invest in some good quality balsamic. The stuff you can drink right out of the bottle without your face contorting. There are several olive oil and vinegar shops out there now, or you can buy it online (like everything else). An 18 year aged balsamic is the bee’s knees.

Balsamic Reduction is So Easy

Just gently boil it until the half cup you start with reduced down to about a quarter of a cup. By doing this, all those flavors get more concentrated. Resulting in a syrupy sticky delicious sauce that pairs perfectly with all the things you have going on in that pizza. It should almost resemble the consistency of molasses.

Keep an eye on it, you don’t want to burn it. Or reduce it down too much that it is like tar. Ehhww. Done it. It’s not pleasant. Plus, good balsamic is not cheap! Here is a picture of balsamic that has just about crossed the threshold into overdone. Sad face. Bring is to a gentle boil and reduce to a simmer until balsamic is reduced by half. It will thicken more as it cools.

If you like this recipe, try Mediterranean Artichoke Chicken.

Health Benefits of Balsamic Vinegar

According to an article on Medical News Today, Jenna Fletcher states the following 10 Best Health Benefits of Balsamic Vinegar:

1. Improves skin health
2. Reduces blood sugar
3. Promotes healthy digestion
4. Lowers cholesterol
5. Aids in losing weight
6. Treats Wounds
7. Reduces hypertension
8. Reliefs congestion
9. Reduces acid reflux
10. Promotes blood circulation

So do a shot of balsamic every morning! Use it in homemade salad dressings, they are so easy to make. Check out this Easy Berry Avocado Almond Salad recipe of mine, using balsamic in the dressing. AND reduce it and put it on this pizza.

Arugula

Arugula is my favorite green. It’s wispy, tender, peppery, and goes with all my favorites. Why not add a little greens to your pizza? The pepperiness balances out the sweetness from the peaches and fig spread and rounds out the whole pizza.

AND since it’s green, and of the earth, there are -of course- health benefits for consuming such a tender green. According to an article written on OrganicFacts.Net by Meenakshi Nagdeve, arugula is a super green. “As compared to other leafy greens, arugula is low in oxalates, which are chemicals that inhibit the absorption of minerals into the body.”

Amongst minerals, it provides calcium, potassium, phosphorus, magnesium, and sodium. It has high levels of vitamin C, and folic acid, fat-soluble vitamins A, E and K (but not D) and small amounts of other B vitamins.

Meenakshi Nagdeve on Organicfacts.net

So what does all that mean? By eating arugula, you not only have a delicious peppery green in your belly. You are also boosting your bone health, improving your immune system, increasing your metabolism, improving eye sight, and increases mineral absorption.

The Process

This peach and brie grilled pizza is super easy to throw together. Here’s what you do:

1. Fire up the grill.
2. If using a dough, stretch it out, prick with a fork, and brush with olive oil. If using a pre-made crust, brush with olive oil.
3. Place dough or crust on grill for a few minutes.
4. Dollop on the fig spread and spread edge to edge.
5. Top with sliced peaches and sliced of brie.
6. Grill it up.
7. Take off grill and top with fresh arugula and a drizzle of balsamic reduction.

Special Equipment

A piece of equipment that will make this recipe easier: a pizza spatula. Use a baking sheet without a lip, if you don’t have a pizza spatula. Or you can use a grilling spatula to scoot the pizza off the grill and on to a wooden cutting board (don’t use a plastic one, it could melt). You can find a pizza spatula for less than $30 at your local kitchen gadget or hardware store.

Music is a Must

At our house we always have music going. If I start cooking and it’s quiet, I feel off. I turn on some tunes and I am in the right frame of mind. Whenever I am thinking about peaches, and making this peach and brie grilled pizza, two songs come to mind. Peaches by Presidents of the United States of America, and Spanish Pipe Dream by the late John Prine. Give them a listen when you start this recipe for some fun little diddies.

Thanks so much for reading along! Please leave us comments below. Let us know how your peach and brie pizza turned out or what tunes you had playing while making your pie.

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