Wood Fired Pizza with Peaches and Prosciutto on the Pellet Joe

Serves: 2 people
Cook Time: 0 - 30 min
Wood Fired Pizza with Peaches and Prosciutto on the Pellet Joe


  • Pizza Dough

  • Pizza Toppings


    Preparing the Pizza Dough

  1. 01

    In a small bowl, combine lukewarm water and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes, or until the mixture becomes frothy.

  2. 03

    Mix the ingredients together until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic.

  3. 04

    Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

  4. Preparing the Pellet Joe

  5. 05

    Set up your Pellet Joe for indirect cooking. Preheat the grill to around 500°F (260°C).

  6. 06

    Place a pizza stone on the grill grates and let it preheat along with the grill.

  7. Assembling and Cooking the Pizza

  8. 07

    Punch down the risen dough and divide it into two equal portions. Roll out each portion into a thin round pizza crust.

  9. 08

    Place the pizza crusts onto a pizza peel or an inverted baking sheet dusted with flour or cornmeal to prevent sticking.

  10. 09

    Spread a thin layer of pizza sauce over each crust, leaving a border for the crust.

  11. 10

    Sprinkle shredded mozzarella cheese over the sauce.

  12. 11

    Arrange the thinly sliced peaches evenly over the cheese.

  13. 12

    Gently tear the prosciutto slices and distribute them over the peaches.

  14. 13

    Season the toppings with a pinch of salt and freshly ground black pepper.

  15. 14

    Carefully slide the topped pizzas onto the preheated pizza stone or pan in the Pellet Joe.

  16. 15

    Close the lid and cook the pizzas for about 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

  17. 16

    Using the pizza peel or a spatula, carefully remove the pizzas from the grill and transfer them to a cutting board.

  18. Finishing Touches

  19. 17

    Scatter fresh arugula over the hot pizzas.

  20. 18

    Drizzle balsamic glaze over the top for an extra layer of flavor.

  21. 19

    Slice the pizzas, serve immediately, and enjoy your delicious wood-fired pizza with peaches and prosciutto!

  22. Note

  23. 20

    Note: Cooking times may vary based on your grill's temperature and setup, so keep an eye on the pizzas to ensure they don't overcook.