Grilled Peach and Ricotta Pizza with Basil and Honey

Peach and Ricotta Pizza
Photo by Angie Moser

There’s something special about ripe peaches in the summertime. Chef Steven Satterfield of Miller Union in Atlanta shares this grilled peach and ricotta pizza fit to please a crowd. Creamy and slightly sweet, this grilled pizza radiates summer.

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1 (12-inch) pizza

    For the Pizza
  • Dough for 1 (12-inch) pizza (recipe follows)
  • 2 medium firm-ripe peaches, rinsed, halved, and pitted
  • 2 tablespoons olive oil (plus more for brushing) 
  • ½ to ¾ cup fresh ricotta cheese
  • ½ teaspoon flaky sea salt 
  • 6 to 8 basil leaves, torn 
  • 4 to 5 tablespoons honey
  • Black pepper

CHEF TIP /// Use a pizza stone to achieve a crispy crust. A pizza peel (sold in hardware and cookware stores) is very helpful for easy transfer, but you can get by with an upside-down baking sheet sprinkled with cornmeal to keep dough from sticking.

  1. Prepare dough according to instructions below.
  2. Brush peach halves with oil. Grill directly on grates until slightly charred on all sides. Slice in ½-inch wedges.
  3. Place pizza stone on grates and heat grill to 500 degrees, or hottest temperature. Prepare crust according to directions in eggplant pizza with summer herbs and mozzarella.
  4. Spread dough to edges with ricotta cheese. Top with peach slices; sprinkle with salt and drizzle with olive oil.
  5. Grill, according to eggplant pizza recipe, until bottom is browned (run under broiler if top is undercooked). After cooking, sprinkle with salt, drizzle with honey, and scatter with torn basil leaves. Grind black pepper over top. Cut in wedges and serve.

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Dough for 2 (12-inch) pizzas

  • 1½ cups unbleached all-purpose flour (can substitute whole-wheat flour for half of flour), plus more for work surface
  • 1 teaspoon fine sea salt,
  • 1 teaspoon active dry yeast,
  • ½ cup water, lukewarm,
  • 3 tablespoons olive oil, divided,Cornmeal, optional
  1. In small bowl, combine yeast and water and set aside for 1 minute.
  2. Meanwhile, in large bowl, combine flour and salt.
  3. Gently stir 2 tablespoons of the olive oil into yeast mixture, then add liquid to flour-salt mixture. Using a sturdy spoon, stir dough until just combined.
  4. Transfer dough to a floured surface, and knead until a cohesive ball forms. (If dough is difficult to work with, cover with a large bowl and allow let rest for a few minutes.) Transfer to a large bowl and drizzle remaining 1 tablespoon olive oil over top. Coat completely, then cover bowl with plastic wrap and let dough rise at room temperature until it has doubled in size, approximately 1 hour.
  5. Place dough back onto floured surface and, with palms of your hands, punch out air from dough. Form it into a ball and return to bowl. Cover and set aside for 20 to 25 minutes to rest. Return to floured surface one more time to roll out.
  • Recipe By
    Steven Satterfield of Miller Union in Atlanta
  • Contributing City
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