When I was in Texas visiting my bestie, we spent one evening doing something we have ALWAYS enjoyed together: the making and photographing of pretty food.

For as long as I have known this girl we have both been obsessed with kitchen experiments, pretty food, fresh ingredients, eating… and food photography. 

I was laughing to myself as we played around taking photos of this pizza, because I thought “Who else in the world would happily let me take photos of a pizza to the point it’s lukewarm by the time we eat it?” 😉 But don’t worry, there was another one on the grill. And it tasted amazing at any and all temperatures it was consumed.

And the memory of giggling and playing with our food for this “shoot” was worth it! LOVE YOU K! 



If you are looking for something interesting to make on one of your last summer cookouts, behold:

Grilled Peach & Prosciutto Pizza 

It’s got an all-star cast of really interesting ingredients that are jam-packed with flavor. The combination is heavenly. I like it for when I want to make something that makes me feel like a fancy and sophisticated grown-up. No offense pepperoni and cheese 😉



Okay so here’s my post for grilling pizza. There’s a new update in there for a gluten-free crust!

And here’s the recipe:


Grilled Peach & Prosciutto Pizza

Pizza dough

Olive oil

Minced garlic

Prosciutto, sliced thin

Peaches, sliced thin

Goat cheese, crumbled

Salt and pepper, to taste

1/2 cup balsamic vinegar

1/2 cup honey

2-3 tablespoons water

Basil, sliced in a pretty chiffonade


The amount of ingredients you need will depend on how much pizza you’re making so I left it kind of open to your discretion. I find that most recipes for dough give me enough for two large pizzas.

The first thing you do is sauté your garlic in enough olive oil to coat your pizzas. I like to get it a little browned and crispy for deeper flavor.

You’re pretty skilled so I think you can be making your balsamic reduction at the same time. You’re going to combine the balsamic vinegar, honey, and water in a small saucepan. Bring it to a boil and reduce it to a simmer. Whisk and stir on and off for about 10-15 minutes. If you go overboard (speaking from experience here) it will get too sticky to pour later, so just warm it up in the microwave and add more water little by little till it’s pourable.

Assemble your pizzas, and finish off the toppings with a dash of salt and pepper.

Now fire up the grill and start making your delicious pizza! 



You grill it with everything minus the balsamic reduction and the basil.



Then you get to add those and it makes the pizza infinitely more pretty and delicious!



Then your stomach starts growling and you decide you’ve taken more than enough photos and now it’s time to consume this bad boy thankyouverymuch!

Oh man it’s so good I’m kind of bummed I’m not eating it right now! 


Like this post? Please pin it and let me know in the comments if you experiment with any wonderful upgrades!