Peach Chutney Pizza with Prosciutto and Goat Cheese


Adapted from Coastal Living Magazine



  1. Heat grill to medium-high heat.
  2. Combine first 9 ingredients and 2 tablespoons thyme in a heavy saucepan over medium heat.
  3. Cook 20 minutes or until thickened, stirring often and breaking up peaches with the back of a spoon or fork.
  4. Let cool completely.
  5. Sprinkle flour evenly over a large baking sheet.
  6. Place pizza dough on baking sheet, and pat into circular shape.
  7. Brush grill grates with oil, and slide pizza dough onto grates.
  8. Grill, covered with grill lid, 2 minutes or until grill marks appear.
  9. Slide baking sheet under dough on grill, and reduce heat to medium.
  10. Spread dough evenly with peach chutney, leaving a 3/4-inch border.
  11. Top with prosciutto, onion, and goat cheese.
  12. Grill, covered with grill lid, 8 minutes or until cheese melts and crusts are lightly browned.
  13. Remove pizzas from grill, and sprinkle with black pepper.
  14. Brush edges of crusts with 1/2 tablespoon oil.
  15. Combine arugula and remaining 1 tablespoon oil in a bowl; toss gently to coat.
  16. Top pizza with arugula.

Recipe by Regan Baroni at