Grilling gives these pizzas a smoky, blistered character like you'd expect from a pizza-oven pie. A simple flip-and-top technique makes things easy — the dough is par-grilled before topping so it stays sturdy under the cheese. At the same time, the peaches pick up light char that deepens their sweetness. Tossing the peaches with peppery arugula and fresh basil creates a bright, slightly bitter counterpoint that cuts through the rich, melty pizza. It's a balanced mix of flavors that all come together right on the grill.
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Food Network Kitchen | 2026-05-29
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