Grilled Peach, Blue Cheese and Arugula Pizza

Start to finish: Active: 30 minutes | Inactive: 12 hours 30 minutes
Impresses: 4 as an entree, or 2 dedicated pizza lovers

Ingredients
For the pizza crust:
8 ounces water, warmed to 105–110 F
7 grams yeast (from 1 envelope)
5 grams sugar
356 grams all-purpose flour
3 grams kosher salt
¾ ounce olive oil

For the pizzas:
Olive oil
2 garlic cloves, minced
¼ cup fig preserves
6 slices prosciutto, torn into pieces
2 peaches, sliced
¼ cup blue cheese crumbles
Fresh arugula, for serving
¼ cup chopped pistachios, for serving
Flaky sea salt, for serving
Balsamic reduction, for serving 

Method
For the pizza crust:

Whisk together warm water, yeast and sugar in a measuring cup, and set aside until foamy, about 5 minutes.

Add flour and kosher salt to the bowl of a stand mixer fitted with the hook attachment, and whisk to combine. Pour in the yeast and water and begin mixing on low to form a shaggy dough. Drizzle in oil and increase mixer speed to medium, mixing until dough forms a ball and pulls away from the sides of the bowl. Increase speed to medium-high and knead dough for 8 minutes.

Place the dough in a greased bowl and cover with plastic wrap. Refrigerate 8–12 hours, or overnight.

For the pizzas:

Remove dough from refrigerator and divide into 2 equal portions (about 295 grams each). Shape both portions into round balls and place on a piece of parchment paper dusted with flour. Dust the tops of the dough with flour and cover with a clean kitchen towel for 30 minutes, or until doubled in size.

When ready to make the pizzas, sprinkle work surface with all-purpose flour and cornmeal. Use both hands to press the first dough ball down in the center, rotating while pressing and working out toward the edges, to create an even circle. Stretch dough on work surface, or by gently tossing back and forth between both hands, until circle is 9 inches in diameter. Set crust on baking sheet lined with parchment paper, and repeat the process with the second dough ball.

Place the crusts over direct high heat for 1–2 minutes, or until the tops are extremely bubbly. Flip the crusts over and transfer to an indirect low heat. Working quickly, drizzle each crust with olive oil and sprinkle with minced garlic. Spread fig preserves over the crusts, leaving about ½-inch border along the edge. Divide the prosciutto, peaches and blue cheese among the 2 pizzas. Close the lid of the grill and cook the pizzas 4–6 minutes, or until cheese is melted and crust is deeply browned and crispy.

Remove pizzas from grill and sprinkle with fresh arugula leaves, chopped pistachios and flaky salt. Drizzle with balsamic reduction before slicing and serving. 

Notes: For a quick balsamic reduction, place 1 cup balsamic vinegar in a small saucepan with 2 tablespoons granulated sugar. Bring to a simmer and cook, swirling pan occasionally, until reduced by half, about 16 minutes. Reduction will thicken when cooling.