Preparation Steps
- In a large skillet over medium heat, cook the onions with a little bit of salt and pepper, until they are very soft and caramelized, about 20-25 minutes.
Add a couple of tablespoons of water from time to time to help deglaze the pan and soften the onion.
Always wait until all the water has evaporated before adding more.
- In a small saucepan, bring the balsamic vinegar to a boil.
Lower heat and simmer until you are left with only about a tablespoon of vinegar.
This should take about 15-20 minutes.
- Preheat your grill to medium high heat- Roll or stretch dough into 10-12 inch disc.
Brush one side lightly with olive oil.
Make sure you have all your topping ready at this point.
- Throw your pizza dough on the hot grill and lower the heat to medium.
Lay your peach slices next to your pizza dough.
Close the lid and cook for about 2-3 minutes.
- Flip your pizza dough and top it with caramelized onions and mozzarella cheese.
Flip your peach slices, close the lid and continue cooking for another 2-3 minutes, until cheese starts to melt.
- Remove pizza from the grill and top with peach slices, blue cheese crumbles, toasted walnuts, fresh sage and arugula.
- Drizzle balsamic reduction, cut into wedges and enjoy!.