{"id":147740,"date":"2024-07-31T13:37:29","date_gmt":"2024-07-31T13:37:29","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=recipes&p=147740"},"modified":"2025-09-10T15:09:35","modified_gmt":"2025-09-10T15:09:35","slug":"on-deck-grillin-and-chillin-peach-and-burrata-grilled-pizza","status":"publish","type":"recipes","link":"https:\/\/pizzatoday.com\/recipes\/on-deck-grillin-and-chillin-peach-and-burrata-grilled-pizza\/147740\/","title":{"rendered":"On Deck: Grillin\u2019 and Chillin\u2019 — Peach and Burrata Grilled Pizza"},"content":{"rendered":"

Grilled Pizza with Peaches, Burrata, Serrano Peppers, Basil and Balsamic<\/h1>\n

That is what summer is all about. Your grill is probably on 24\/7 in the summertime, so why not make some grilled pizza<\/a>? Super easy and delicious. For this recipe I have gathered some summer favorites like in-season peaches and cool, creamy burrata. I combined them with some basil, some mint and a pop of heat with thinly sliced Serrano peppers. I have added some speck as well. However, if you want to keep it light, that can easily be omitted.<\/p>\n

For the Peaches<\/b><\/h3>\n
\"Chris<\/a>

Chris Decker, Founding Pizzaiolo & Partner Truly Pizza<\/p><\/div>\n

Thinly cut two peaches and squeeze a half of lemon over them. Add to a bowl and sprinkle 2 tablespoons of sugar on them. Whatever you have is fine, white or brown. They will both work beautifully. Toss to combine. In a preheated pan on the stove, add two tablespoons butter and melt to almost brown. Carefully add peach mixture and saut\u00e9 until soft (3-4 minutes). Set aside to cool.<\/p>\n

For the Grilled Dough<\/b><\/h3>\n

Pre-heat your grill and get even heat throughout. Add olive oil to a plate and put your dough in oil and begin to stretch. Turn dough over and continue to stretch on the oil-lined plate. You can pick up the dough and lightly stretch to desired size now. Then be careful as you lay the dough on the grill and cook for 1-2 minutes (until charring begins). Quarter turn your dough and cook for another minute. Then, carefully using tongs, flip dough over and cook the other side. Once the dough is cooked and beautifully charred, set aside to cool.<\/p>\n

Toppings<\/b><\/h3>\n

You can cut your grilled pizza now and top it. First, I sprinkled a little smoked salt onto the grilled dough, spooned on some burrata, carefully placed the grilled peaches and speck and thinly sliced Serrano peppers. Then I scattered some basil and torn mint before drizzling some 12-year balsamic over the top. Delicious!<\/p>\n

Chris Decker\u00a0<\/b>is Founding Pizzaiolo & Partner at\u00a0Truly Pizza<\/a>, in Dana Point, California.\u00a0@everythingbutanchovies<\/a>\u00a0on Instagram.<\/p>\n","protected":false},"author":13,"featured_media":147711,"template":"","categories":[3274],"tags":[2449,2547,1653],"topic":[3249],"class_list":["post-147740","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","category-recipe","tag-chris-decker","tag-on-deck","tag-pizza-recipe","topic-pizzas"],"acf":[],"yoast_head":"\nOn Deck: Grillin\u2019 and Chillin\u2019 - Peach and Burrata Grilled Pizza - Pizza Today<\/title>\n<meta name=\"description\" content=\"Grilled Pizza with Peaches, Burrata, Serrano Peppers, Basil and Balsamic recipe from Chris Decker, Truly Pizza, Dana Point, California. @everythingbutanchovies on Instagram.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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