I’ve been making a lot of pizza on the grill this summer, and I’ve made this one quite a few times, both because I really like it and because I’ve been hoping to get a decent photo of the finished pizza. The photos aren’t really happening, but I decided to post it anyway.
The general idea is the same as for the grilled pizza margherita I made a few weeks ago: Grill the olive-oil-brushed crust on both sides, directly on the grill, adding the toppings after the first side is done.
The toppings here are pre-grilled nectarine slices (grilled on one side only), thinly-sliced Sally Jackson goat cheese, and a little chopped rosemary and Kosher salt. I chose this cheese, which comes wrapped in grape leaves, because it is a sliceable, meltable goat cheese; crumbly or creamy goat cheeses will not melt well in the short amount of time you have to cook the pizza while the second side of the crust is grilling.