Ingredients
1 medium tomato, chopped
1 medium peach, chopped
less than 1/2 lb. brie cheese
a handful of small basil leaves
balsamic vinegar (optional)
Directions
The first step is to chop the tomato and set aside to drain off some of the water.
Heat grill on medium to 400 degrees.
Roll out pizza dough on a well floured surface, making sure that the dough doesn’t stick. Transfer to the back-side of a baking sheet or a peel dusted with cornmeal.
Slide the dough directly onto the grill. The dough will fold over a bit, but you can use your hands or tongs to smooth it out. Don’t worry, you have lots of time. Trust me, this works!
Close the lid and cook for 5 minutes or until there are charred grill marks on the bottom. While cooking, keep an eye on the temp. It should be between 350 and 400 degrees. The dough will bubble up and you want it to. Remove from grill with a set of tongs and place it cooked side up on the bottom-side of a baking sheet or on a peel.
You can grill the crust ahead of time or top and bake right away. Set aside while you prepare the toppings.
Lightly brush the crust with olive oil and all the topping (peaches, tomatoes and brie cheese). Remember that the fruit will shrink so don’t be afraid to put a lot on. Salt and pepper to taste.
Return to grill. Make sure the grill is 400 degrees and keep it between 350-400 degrees. Grill for another 5 minutes. You want the bottom to be charred but you also want the dough to finish cooking. If the dough gets charred quickly, turn the heat way down to give the dough a little time to cook and the cheese time to melt. Mostly, when the cheese is melted, the crust is done.
Remove from the grill, top with basil and drizzle balsamic vinegar if you are so inclined. Enjoy!