Ingredients

• 3/4 cup shredded provolone cheese
• 1/4 cup crumbled blue cheese
• Yellow cornmeal for dusting
• 1 pound whole-wheat pizza dough, (see Tip), thawed if frozen
• 3 tablespoon prepared basil pesto
• 1/2 cup thinly sliced prosciutto, (about 2 ounces)
• 1 large ripe nectarine or peach or 2 fresh apricots, pitted and thinly sliced
• 1 tablespoon aged balsamic vinegar
• 1/4 teaspoon freshly ground pepper

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Cooking Directions

Step 1

Preheat grill to low.

Step 2

Mix provolone and blue cheese in a medium bowl; set aside.

Step 3

Sprinkle cornmeal onto a pizza peel or large baking sheet. When you’re ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don’t worry if it’s not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter. Transfer the dough to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.

Step 4

Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.

Step 5

Using a large spatula, flip the crust. Spread pesto on the crust, leaving a 1-inch border. Quickly sprinkle three-fourths of the cheese mixture on top. Top with prosciutto, fruit and the remaining cheese.

Step 6

Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

Step 7

Drizzle balsamic vinegar over the pizza and season with pepper just before slicing and serving.