There are very few things in life better than biting into a juicy peach…except for maybe grilling a juicy peach and placing it on top of a savory summer pizza. After just a few minutes on the grill, the fruit becomes a smoky-sweet complement to Italian meatballs, mozzarella, Parmesan and fresh basil. We topped the pizza with a simple balsamic reduction for an extra punch of flavor.
For the balsamic reduction: Bring balsamic vinegar to a slow boil in Swiss Diamond 1.4 qt Saucepan over medium-high heat. Reduce and let simmer for 10-15 minutes, until vinegar is thick enough to coat a spoon. Set aside. (PRO-TIP: Leftover balsamic reduction can be stored in an airtight container and refrigerated for later use.)
To grill peaches: Heat Swiss Diamond Grill Pan to medium-high. Grill peach wedges, flipping until caramelized, about 3 minutes per side.
Roll out dough on lightly floured surface. Stretch and shape with hands.
Carefully remove Double Burner Grill from oven and slide dough onto the hot pan. Brush dough lightly with 1 tbsp. olive oil. Return to oven and bake for 3 minutes.
Remove pan from oven. Top with mozzarella and Parmesan cheeses, meatballs and red onion leaving a 1” crust around pizza. Return to oven and bake for 12-15 minutes or until toppings are warm and crust is golden brown.
Remove pan from oven, top with fresh basil and grilled peaches. Drizzle pizza with balsamic reduction. Slice and serve warm.