Peach and Gorgonzola Grilled Pizza

• 1/2 cups Olive Oil, For Greasing The Grill Grates
• 1 pound Prepared Pizza Dough
• Cornmeal, For Dusting On Pizza Pan Or Pizza Peel
• 3 Tablespoons Basil Pesto
• 3/4 cups Cubed Fresh Mozzarella Cheese
• 1 Large Ripe Peach, Thinly Sliced
• 1/4 cups Crumbled Gorgonzola Cheese
• 13 cups Balsamic Vinegar

1. Heat grill to 400 degrees F, or about medium-high heat.
2. Dip a wad of paper towels in olive oil and use tongs to wipe it on the grill grates to grease them.
3. Use your fingertips to stretch your dough into a 12-inch circle on a lightly floured surface.
4. Place the dough on a rimless or low-rim pizza pan or pizza peel covered with cornmeal.
5. Slide the pizza dough onto the grill; close the grill cover and let cook until set and deep brown grill marks form on the bottom, about 2 to 4 minutes.
6. Using tongs or the pizza pan/peel, carefully and quickly flip the pizza dough so the grilled side is up.
7. Quickly spoon the pesto onto the pizza, leaving a 1-inch border.
8. Top with 1/2 cup mozzarella cubes, then sliced peaches.
9. Top with remaining mozzarella and Gorgonzola cheese.
10. Close grill cover and let cook another 5 to 7 minutes, or until toppings are melted and the bottom of the crust is set and deep brown grill marks have formed.
11. Using tongs, carefully transfer pizza back onto pizza pan/peel.
12. In a small saucepan over medium-high heat on the stove, cook balsamic vinegar until reduced to 2 tablespoons, about 5 minutes.
13. Drizzle over pizza just before serving.

olive oil, dough, cornmeal, basil pesto, mozzarella cheese, gorgonzola cheese, balsamic vinegar

Taken from tastykitchen.com/recipes/main-courses/peach-and-gorgonzola-grilled-pizza/ (may not work)