Spice up pizza night with Grilled Peach and Pepper Jack Pizza. Sriracha sauce and Pepper Jack adds a huge kick to this sweet peach pizza recipe.
What You Need
Original recipe yields 4 servings
1 peach, halved, pitted
1/2 lb. refrigerated pizza dough, at room temperature
1 Tbsp. peach preserves
1/4 tsp. Sriracha sauce (hot chili sauce)
1 cup KRAFT Shredded Pepper Jack Cheese
2 thin red onion slices, cut in half, separated into rings
1 Tbsp. chopped fresh cilantro
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Let's Make It
Heat grill to medium heat.
Grill peach halves, cut sides down, 5 to 7 min. or until softened, turning after 4 min. Remove from grill; cool slightly.
Heat oven to 400ºF. Pat and stretch dough into 14x6-inch rectangle on parchment-covered baking sheet; prick with fork.
Cut peaches into 1/2-inch-thick slices. Mix preserves and Sriracha sauce until blended; spread onto dough. Top with peach slices, cheese and onions.
Bake 12 to 15 min. or until cheese is melted and edge of crust is golden brown. Sprinkle with cilantro.
If Using a Charcoal Grill
When grilling pizza or flatbread on a charcoal grill, be sure the hot coals are evenly spread under the grill grate before adding the food for even cooking.
Serve this pizza with a mixed green salad for a quick-and-tasty weekday meal.
Prepare using nectarines.
Prepare using 1 pkg. (10.5 oz.) flatbread.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.